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Table 2 Dietary intake of each DII component grouped by stroke status

From: Association between dietary inflammatory index and Stroke in the US population: evidence from NHANES 1999–2018

Variables

Overall

(n = 44,019)

Non-stroke

(n = 42,533)

Stroke

(n = 1,486)

P value

DII

1.39 [1.34, 1.43]

1.37 [1.33, 1.41]

1.99 [1.88, 2.11]

< 0.001***

Energy, kcal

2139.1 [2126.2, 2152.1]

2146.6 [2133.8, 2159.4]

1846.1 [1790.4, 1901.8]

< 0.001***

Protein, g

82.9 [82.3, 83.4]

83.2 [82.6, 83.7]

70.8 [68.3, 73.3]

< 0.001***

Carbohydrate, g

257.1 [255.5, 258.8]

257.9 [256.3, 259.5]

226.2 [219.1, 233.4]

< 0.001***

Dietary fiber, g

16.7 [16.5, 16.9]

16.7 [16.5, 17.0]

14.4 [13.8, 15.0]

< 0.001***

Total fat, g

82.0 [81.4, 82.7]

82.3 [81.7, 82.9]

72.6 [69.8, 75.4]

< 0.001***

Total saturated fat, g

26.8 [26.6 27.1]

26.9 [26.7, 27.1]

24.2 [23.2, 25.2]

< 0.001***

MUFA, g

29.7 [29.5, 29.9]

29.8 [29.5, 30.0]

26.1 [25.1, 27.2]

< 0.001***

PUFA, g

18.1 [18.0, 18.3]

18.2 [18.0, 18.4]

15.7 [15.0, 16.4]

< 0.001***

Cholesterol, mg

291.0 [288.3, 293.8]

291.6 [288.8, 294.3]

270.5 [255.5, 285.5]

0.01*

Vitamin A, mcg

637.3 [626.3, 648.4]

638.7 [627.6, 649.8]

582.7 [547.9, 617.6]

0.002**

β carotene, mcg

2238.9 [2162.9, 2314.9]

2249.0 [2172.4, 2325.6]

1848.0 [1640.9, 2055.0]

< 0.001***

Vitamin B1, mg

1.64 [1.63, 1.66]

1.65 [1.63, 1.66]

1.44 [1.39, 1.49]

< 0.001***

Vitamin B2, mg

2.1 [2.15, 2.19]

2.17 [2.15, 2.20]

1.99 [1.91, 2.06]

< 0.001***

Niacin, mg

25.2 [25.1, 25.5]

25.4 [25.2, 25.5]

21.5 [20.7, 22.3]

< 0.001***

Vitamin B6, mg

2.05 [2.03, 2.07]

2.06 [2.04, 2.08]

1.78 [1.70, 1.87]

< 0.001***

Total, folate, mcg

405.9 [401.3, 410.4]

407.3 [402.8, 411.8]

349.7 [335.0, 364.4]

< 0.001***

Vitamin B12, mcg

5.2 [5.1, 5.3]

5.2 [5.2, 5.3]

4.7 [4.4, 5.1]

0.004**

Vitamin C, mg

85.2 [83.5, 86.9]

85.4 [83.7, 87.2]

76.9 [71.7, 82.0]

0.002**

Vitamin D, mcg

4.64 [4.55, 4.73]

4.65 [4.56, 4.74]

4.23 [3.83, 4.64]

0.05*

Vitamin E, mg

66.6 [61.3, 71.8]

66.8 [61.4, 72.2]

56.0 [38.3, 73.8]

0.27

Magnesium, mg

297.7 [294.7, 300.6]

298.7 [295.8, 301.7]

255.3 [247.3, 263.4]

< 0.001***

Iron, mg

15.3 [15.2, 15.4]

15.3 [15.2, 15.5]

13.8 [13.2, 14.4]

< 0.001***

Zinc, mg

11.8 [11.7, 11.9]

11.8 [11.7, 12.0]

10.6 [10.1, 11.0]

< 0.001***

Selenium, mcg

113.1 [112.2, 113.9]

113.5 [112.6, 114.3]

96.0 [92.4, 99.7]

< 0.001***

Caffeine, mg

180.1 [175.6, 184.6]

179.7 [175.3, 184.1]

198.6 [176.0, 221.3]

0.09

Alcohol, g

10.02 [9.58, 10.47]

10.17 [9.71, 10.62]

4.34 [3.30, 5.39]

< 0.001***

  1. Data of dietary intake of DII components are presented as weighted mean [95% CI]. DII, dietary inflammatory index; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid. * P value < 0.05, ** P value < 0.01, *** P value < 0.001
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