Association between inflammatory potential of the diet and sarcopenia/its components in community-dwelling older Japanese men

Chronic inflammation is a pathophysiological cause of age-related diseases including sarcopenia. However, limited data are available on the association between diet-derived and Here, using Dietary Inflammatory Index (DII), we examined associations inflammatory potentials diet, sarcopenia/its components, serum markers. This cross-sectional study was performed in 2014 among 1,254 community-dwelling older adults. Energy-adjusted DII score (E-adjusted DII) calculated self-administered diet history questionnaire. Sarcopenia/its components determined according to Asian Working Group for Sarcopenia. Serum interleukin (IL)-1?, IL-4, IL-6, IL-10, tumor necrosis factor (TNF)?, high-sensitivity C-reactive protein (hsCRP) were measured. The mean E-adjusted 0.13±2.1 (-4.92~5.29) participants (74.6±5.5 y). After adjustment confounders, men highest tertile showed 2.89-times (95% CI: 1.04-8.04) higher risk sarcopenia than those lowest tertile. Regarding its (low muscle mass/strength/function), did not have significantly greater odds, respectively. Intriguingly, when only based anti-inflammatory food parameters, who consume with properties scored high associated (OR: 2.96; 95% 1.06-8.93). Higher hsCRP levels seen sarcopenic (p=0.036). These results suggest that pro-inflammatory potential Further investigations whether could reduce needed.