The relationship between dietary inflammatory index and psychosomatic complaints profiles: results from SEPAHAN cross-sectional study

Table 3 General characteristics of the study participants across tertiles of the dietary inflammatory index¹

Variables	Tertiles of the dietary inflammatory index			P value²
Variables	1 (−5.55, −2.60)	2 (−2.61, −1.52)	3 (−1.53, 4.61)	P value²
n	939	940	939
Age (years)	37.6 ± 0.3	36.0 ± 0.3	35.4 ± 0.3	< 0.0001
BMI (kg/m²)	25.5 ± 0.2	24.9 ± 0.1	24.7 ± 0.1	< 0.0001
Male (%)	34.0	40.7	48.1	< 0.0001
Married (%)	83.3	81.2	78.5	0.121
Educational level (%)				0.888
≤12 yrs	11.6	10.0	10.3
12–16 yrs	80.3	82.1	81.2
> 16 yrs	8.1	7.8	8.4
Physically active (%)	52.4	44.9	41.2	< 0.0001
Overweight or obese³ (%)	51.3	45.2	43.8	0.003
Current smokers (%)	13.5	12.4	14.1	0.020

BMI body mass index
¹Values are Mean ± SE unless otherwise indicated. Tertile 1: low pro-inflammatory properties, tertile 2: medium pro-inflammatory properties and tertile 3: high pro-inflammatory properties
²Resuls from one-way ANOVA and χ² test for continuous and categorical variables, respectively
³Overweight was defined as BMI ≥25 and ≤ 29.99 kg/m² and obese was defined as BMI ≥ 30 kg/m²

ISSN: 1751-0759