Diet Quality Measured by Macronutrient Quality Index is Inversely Linked to Dietary Inflammatory Index
1
Department of Clinical Nutrition and Dietetics, The Hashemite University, Faculty of Applied Medical Sciences, Zarqa, Jordan
2
Department of Nutrition and Food Science, Faculty of Allied Medical Sciences, Al-Balqa Applied University, Zarqa, Jordan
Popul. Med. 2026;8(Supplement Supplement 1):
ABSTRACT
BACKGROUND:
The Dietary Inflammatory Index (DII) is a tool used to assess the inflammatory potential of diet 1. Research suggests that specific macronutrient intake can influence inflammation, which is associated with chronic diseases.
AIM:
To assess diet quality based on DII and the Macronutrient Quality Index (MQI)
METHODS:
A cross-sectional study was conducted on 472 adults (≥18 years). The Institutional Review Board at The Hashemite University (No. 1/7/2022/2023) and the Jordanian Ministry of Health (MOH/REC/2023/375) \ approved the study protocol. We obtained informed written consent from each participant before their enrollment in the study. Demographic, lifestyle, and anthropometric data were collected, and body mass index (BMI) was calculated. Dietary data were collected using a validated food frequency questionnaire (FFQ) and analyzed. An automated nutrition analysis program, ESHA's Food Processor, was used to analyze the collected food intake data. The MQI and its subcomponents (carbohydrate quality index (CQI), fat quality index (FQI), and healthy plate protein quality index (HPPQI) 2,3, and DII were calculated 1.
RESULTS:
Higher DII scores were linked to lower MQI and its subclasses (particularly CQI, HPPQI), with significant reductions in the odds of being in higher MQI quartiles (e.g., Q4 MQI OR = 0.22–0.24 across models). CQI and HPPQI showed consistent inverse trends across DII quartiles (p <0.001 and 0.004–0.013, respectively). FQI showed weaker and mostly nonsignificant associations. Sex, BMI, and waist circumference (WC) influenced MQI and subclass scores, with males showing higher MQI and HPPQI and females showing higher CQI and FQI.
CONCLUSIONS:
Dietary inflammatory potential is inversely associated with overall diet quality and its key subclasses. MQI and CQI represent key modifiable components of diet that strongly predict lower dietary inflammation. Targeting improvements in these indices rather than overall diet quality alone may be the most effective strategy for reducing dietary inflammation.
The Dietary Inflammatory Index (DII) is a tool used to assess the inflammatory potential of diet 1. Research suggests that specific macronutrient intake can influence inflammation, which is associated with chronic diseases.
AIM:
To assess diet quality based on DII and the Macronutrient Quality Index (MQI)
METHODS:
A cross-sectional study was conducted on 472 adults (≥18 years). The Institutional Review Board at The Hashemite University (No. 1/7/2022/2023) and the Jordanian Ministry of Health (MOH/REC/2023/375) \ approved the study protocol. We obtained informed written consent from each participant before their enrollment in the study. Demographic, lifestyle, and anthropometric data were collected, and body mass index (BMI) was calculated. Dietary data were collected using a validated food frequency questionnaire (FFQ) and analyzed. An automated nutrition analysis program, ESHA's Food Processor, was used to analyze the collected food intake data. The MQI and its subcomponents (carbohydrate quality index (CQI), fat quality index (FQI), and healthy plate protein quality index (HPPQI) 2,3, and DII were calculated 1.
RESULTS:
Higher DII scores were linked to lower MQI and its subclasses (particularly CQI, HPPQI), with significant reductions in the odds of being in higher MQI quartiles (e.g., Q4 MQI OR = 0.22–0.24 across models). CQI and HPPQI showed consistent inverse trends across DII quartiles (p <0.001 and 0.004–0.013, respectively). FQI showed weaker and mostly nonsignificant associations. Sex, BMI, and waist circumference (WC) influenced MQI and subclass scores, with males showing higher MQI and HPPQI and females showing higher CQI and FQI.
CONCLUSIONS:
Dietary inflammatory potential is inversely associated with overall diet quality and its key subclasses. MQI and CQI represent key modifiable components of diet that strongly predict lower dietary inflammation. Targeting improvements in these indices rather than overall diet quality alone may be the most effective strategy for reducing dietary inflammation.
| eISSN: | 2654-1459 |
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