Baseline Pro-inflammatory Diet Is Inversely Associated with Change in Weight and Body Fat 6 Months Following-up to Bariatric Surgery
To evaluate whether the baseline Dietary Inflammatory Index (DII®) was associated with weight loss and body composition change after bariatric surgery.
This longitudinal study included 132 women with obesity (BMI ≥ 35 kg/m2, 43.0 ± 9.7 years), followed up for 6 months after bariatric surgery. The DII® was calculated from dietary data collected using 24-h dietary recall interviews. Anthropometric variables, socio demographic variables, health-related habits, history of disease, as well as gastrointestinal symptoms, both in the preoperative period (baseline) and 6 months after bariatric surgery were collected from the patients’ medical records.
Individuals with a more pro-inflammatory diet (DII > 0.35 median value) preoperatively experienced smaller weight loss (− 22.7% vs. − 25.3%, p = 0.02) and fat mass loss (− 31.9 vs. − 36.2%, p = 0.026), with no difference in lean mass (p = 0.14). In a linear regression model, the baseline DII score was negatively associated with percentage change in weight and fat mass and positively associated with weight and fat mass in the sixth month after surgery. In addition, a pro-inflammatory baseline DII score was correlated with a lower intake of fruit (r = − 0.26, p = 0.006), vegetables (r = − 0.47, p = 0.001), and legumes (r = − 0.21, p = 0.003) in the postoperative period.
In this longitudinal study, a pro-inflammatory diet at baseline was associated with smaller reductions in weight and body fat and poorer dietary quality (reduced consumption of fruits, vegetables, and legumes) 6 months after bariatric surgery.
KeywordsObesity Inflammation Weight-loss Gastric bypass
We thank the participants of this study and the Equipe de Terapia Nutricional da Obesidade Grave (ETNO) of the Hospital das Clínicas – UFMG for excellent technical assistance. HHM Hermsdorff and JIA Leite are CNPq Research Productivity Fellows.
PA Andrade was provided Master’s grant from CAPES (MEC/Brazil), and this study received financial support from the FAPEMIG (State of Minas-Gerais, Brazil). Drs. Shivappa and Hébert were supported by grant number R44DK103377 from the United States National Institute of Diabetes and Digestive and Kidney Diseases.
Compliance with Ethical Standards
JRH owns controlling interest in Connecting Health Innovations LLC (CHI), a company planning to license the right to his invention of the dietary inflammatory index (DII) from the University of South Carolina in order to develop computer and smart phone applications for patient counseling and dietary intervention in clinical settings. NS is an employee of CHI. The subject matter of this paper will not have any direct bearing on that work, nor has that activity exerted any influence on this project.
Conflict of Interest
The authors declared no conflict of interest. However, we do wish to disclose that Dr. James R. Hébert owns controlling interest in Connecting Health Innovations LLC (CHI), a company planning to license the right to his invention of the dietary inflammatory index (DII) from the University of South Carolina in order to develop computer and smart phone applications for patient counseling and dietary intervention in clinical settings. Dr. Nitin Shivappa is an employee of CHI.
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