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Table 1 Participant characteristics and body composition by DII Level

From: Associations of dietary inflammatory index, serum levels of MCP-1 and body composition in Iranian overweight and obese women: a cross-sectional study

Continuous variables (mean ± SD) Anti-inflammatory diet Pro-inflammatory diet P value
Age (year) 37.60 ± 7.58 35.03 ± 8.48 0.105
Weight (kg) 81.09 ± 12.56 80.61 ± 12.09 0.317
Height (cm) 161.25 ± 6.24 161.33 ± 5.75 0.217
BMI (kg/m2) 30.94 ± 3.99 30.52 ± 3.56 0.130
Waist circumference (cm) 99.25 ± 10.24 98.97 ± 9.89 0.391
Body fat mass (kg) 33.98 ± 8.55 34.27 ± 8.89 0.858
Visceral fat area(cm2) 162.39 ± 95.08 175.145 ± 10.75 0.307
Fat-free mass (kg) 47.6 ± 20.03 46.5 ± 49.20 0.021
Physical activity (MET h/day) 1162/45 ± 1322/88 773/24 ± 692/04  < 0.0001
MCP-1 30.76 ± 42.01 51.72 ± 67.13  < 0.0001
  1. n = 280
  2. Data are presented as mean ± standard deviation
  3. Nutrients intake adjusted for energy intake before calculating DII
  4. DII values were categorized according to the median (anti-inflammatory diet: DII ≤ 0.05, pro-inflammatory
  5. diet: DII > 0.06)
  6. Independent sample t-test was used for comparison of continuous variables between DII categories