Relationship between dietary inflammation index and progression of vitiligo

BACKGROUND: Vitiligo is a melanocyte-destructive depigmenting disease linked to immune inflammation, with diet potentially mediating inflammatory processes via immune dysregulation. However, the specific role of diet in vitiligo pathogenesis remains understudied. OBJECTIVE: To investigate the association between Dietary Inflammatory Index (DII) and vitiligo onset or progression, for developing novel prevention strategies. METHODS: A case-control study included 80 progressive vitiligo patients (2024 Jan-Mar, Shuguang Hospital) and 80 sex/age-matched controls. Dietary intake was assessed via semi-quantitative food frequency questionnaire (SQFFQ), with DII scores calculated. Logistic regression and Spearman analysis evaluated DII-vitiligo associations. RESULTS: Cases had significantly higher DII levels (Z=-2.054, P = 0.042). Each 1-unit DII increase correlated with a 23% higher vitiligo risk (OR = 1.23, 95% CI: 1.005-1.504, P = 0.044), with a positive Spearman correlation (r = 0.161, P < 0.05). CONCLUSION: Pro-inflammatory diets may increase the risk of vitiligo occurrence and development. Adjusting the dietary structure may help prevent and control the disease. This study provides a new basis for dietary interventions in vitiligo. LIMITATIONS: Limitations include small sample size and reliance on global DII norms (lacking Chinese standards), warranting multi-center, large-scale studies.