Comparison of dietary inflammatory index and total antioxidant capacities of familial Mediterranean fever and healthy adolescents

Abstract

AbstractBackgroundAlthough it is known that consumed nutrition affects inflammatory load, and total antioxidant capacity (TAC) is affected by inflammatory diseases and consumed nutrients, these conditions have not been adequately investigated in adolescents with familial Mediterranean fever (FMF). Therefore, this study aimed to compare the dietary inflammatory index (DII), TAC and total oxidant capacity (TOC) of adolescents with FMF and healthy adolescents.MethodsThis case‐controlled study consisted of 180 adolescents (aged 10–19) divided into FMF (n = 135) and control (n = 45 healthy) groups. Study data were collected face‐to‐face using a survey on demographic characteristics, anthropometric measurements, biochemical biomarkers and 3‐day dietary recall to calculate DII scores.ResultsFMF group had lower DII score than controls (2.12 ± 0.78 vs. 2.33 ± 1.06, p < 0.05). In addition, they had higher C‐reactive protein (CRP), TOC (p < 0.05) and oxidative stress index (OSI) (p = 0.51) than the control group. On the contrary, the control group had significantly higher tumour necrosis factor‐α (TNF‐α) and interleukin‐6 (IL‐6) values (p < 0.05). There was a positive correlation between DII scores and TNF‐α in the FMF group (p < 0.05). The control group had significantly higher energy, protein, medium‐chain fatty acids (MCT) and saturated fatty acids (SFA) intake than FMF (p < 0.05). On the contrary, the FMF group had significantly higher vitamin A and D, niacin and zinc intake (p < 0.05).ConclusionThe results showed that adolescents with FMF had lower DII and higher OSI than healthy adolescents. It may be beneficial for adolescents with FMF to consume a diet containing anti‐inflammatory nutrients to maintain normal growth and development and to prevent symptoms and complications of the disease.