Association of Dietary Inflammatory Index with Lipid Accumulation Product: A Population-Based Study in the U.S

Numerous studies suggest that the Dietary Inflammatory Index (DII) is inversely associated with the onset of various diseases; however, the relationship between DII and the Lipid Accumulation Product (LAP) remains unclear. This research intends to explore the association between DII and LAP across different people to inform dietary practices and manage body lipid levels effectively. Data were gathered from the National Health and Nutrition Examination Survey (NHANES) between 1999 and 2018, examining a cohort of 17,790 participants. Linear regression analysis, along with sensitivity analysis, was used to investigate the association between the Dietary Inflammatory Index (DII) and the Lipid Accumulation Product (LAP). Additionally, subgroup analysis was performed to ascertain if the correlation between DII consumption with LAP varied depending on the population or situations. After accounting for possible confounding variables, a significant positive association between DII with LAP was observed [in model 1 (β= 2.01, 95% CI = 1.40, 2.63, p < 0.001), in model 2 (β = 1.47, 95% CI = 0.83, 2.10, p < 0.001), and model 3 (β = 0.86, 95% CI = 0.25, 1.47, p=0.006)]. Subgroup analyses indicated that this association between DII and LAP persisted across various age groups, among males, and in populations without cancer, cardiovascular diseases, chronic kidney issues, diabetes, hypertension, and non-smokers, among others. The results from the sensitivity analysis imply that the findings made in this research are reliable and consistent. Following an analysis of the data, the results indicated a positive relationship between DII and LAP. This research establishes a basis for additional investigations into the connection between inflammatory diets and circumstances such as diabetes, metabolic syndrome, and nonalcoholic fatty liver disease.