The association between inflammatory potential of diet and newly diagnosed hypothyroidism among Isfahan adults: A case-control study

Abstract

AbstractBackground:The effective role of the dietary inflammatory index (DII) on the risk of endocrine disorders has been known. The aim of the current study was to assess the possible association between DII and hypothyroidism.Methods: This is a case-control study that recruited360 participants (case: 120/ control: 240). A validated 148-item food frequency questionnaire was used to determine the dietary intake of participants. Hypothyroidism was assessed by thyroid stimulating hormone (TSH), which its Serum concentration was measured by immunoradiometric assay. Energy-adjusted dietary inflammatory index (E-DII) scores were calculated based on 30 food and nutrient components. The association of the inflammatory potential of diet with the risk of developing hypothyroidism was analyzed by logistic regression in different models.Results:People with hypothyroidism had higher DII scores (more pro-inflammatory diet) compared to the control group (0.72± 1.16 vs. -0.56± 1.29; p< 0.001). A higher intake of the pro-inflammatory diet (DII > 0.34) was associated with a higher risk of developing hypothyroidism (Adjusted odds ratio (OR) = 6.90; 95% CI (confidence interval) = 2.66–17.86) compared to the anti-inflammatory diet intake, as referent category (DII < -0.83). This positive association was also observed when DII was considered a continuous variable (Adjusted OR = 1.61; 95% CI = 1.24–2.10).Conclusion:There is a possible link between the inflammatory potential of diet and the development of hypothyroidism, as subjects with a higher intake of pro-inflammatory diet (higher DII scores) were at higher odds of hypothyroidism.