Dietary inflammatory index is associated with pain intensity and some components of quality of life in patients with knee osteoarthritis

Table 3 Odds ratios and 95% confidence intervals for the association between DII and severe pain and disability according to tertiles of DII score in patients with knee osteoarthritis

	DII score			p for trend^a	Continuous OR	95% CI
	DII Score Tertile 1 (< − 1.3) (n = 73)	DII Score Tertile 2 (− 1.3 to 4.5) (n = 73)	DII Score Tertile 3 (> 4.5) (n = 74)	p for trend^a	Continuous OR	95% CI
VAS
Model 0	Ref.	1.19 (0.66–1.75)	1.33 (0.88–2.05)	0.17	1.22	(0.71–1.91)
Model I	Ref.	1.05 (0.72–1.87)	1.55 (1.04–2.31)	0.04	1.48	(1.26–2.02)
WOMAC
Model 0	Ref.	1.09 (0.59–1.46)	1.59 (0.77–1.99)	0.78	1.40	(0.91–1.61)
Model I	Ref.	1.18 (0.48–1.84)	1.63 (0.61–2.13)	0.09	1.52	(0.58–1.90)

Model 0, Crude; Model I, Adjusted for age, sex, body mass index and physical activity
VAS was converted to tertiles, considering the first tertile (VAS < 4 cm) as mild, second tertile (4 cm ≤ VAS ≤ 7 cm) as moderate, and the last tertile (VAS > 7 cm) as severe [40]. WOMAC was converted to tertiles, considering the first tertile (WOMAC < 24 points) and second tertile (25 cm ≤ WOMAC ≤ 48 cm), and the last tertile (WOMAC > 48 cm)
DII dietary inflammatory index, VAS visual analogue scale, WOMAC Western Ontario and McMaster Index
^aLogistic regression analysis

ISSN: 1756-0500