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

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

Variables Tertiles of the dietary inflammatory index P value2
1 (−5.55, −2.60) 2 (−2.61, −1.52) 3 (−1.53, 4.61)
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
  1. BMI body mass index
  2. 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
  3. 2Resuls from one-way ANOVA and χ2 test for continuous and categorical variables, respectively
  4. 3Overweight was defined as BMI ≥25 and ≤ 29.99 kg/m2 and obese was defined as BMI ≥ 30 kg/m2