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The 2010 Dietary Guidelines for Americans food groups associated with decreased inflammation (370.3)

Chronic systemic inflammation has been associated with cardiometabolic diseases such as heart disease, stroke and diabetes. We previously demonstrated that diet quality, as assessed by the Dietary Guidelines for Americans Adherence Index (DGAI_2010), is associated with overall inflammation status. To further explore this relationship, associations between DGA food groups and inflammation were examined among 715 male and 833 female participants of the Framingham Offspring Cohort. DGAI_2010 component scores for adherence to the recommended energy‐specific consumption of 12 food groups were determined, and an inflammation total score (IS‐pro15) was calculated from the ranked values of 15 pro‐inflammatory biomarkers (CRP, fibrinogen, IL‐6, TNFα, TNFR2, OPG, MCP‐1, P‐selectin, CD40L, ICAM, MPO, LPL A2 mass, LPL A2 activity, isocreatine and resistin). A multivariable linear regression model for IS‐pro15 was established through backward selection, and after adjustment for age, sex, BMI, smoking and use of NSAIDS showed inverse associations between IS‐pro15 and the recommended intakes of dark green vegetables, orange and red vegetables, meat, poultry & eggs, seafood and sugar (p<0.05). These suggest that specific food groups in the DGA are protective against inflammation.