Dietary inflammatory index in relation to the progression of hepatic steatosis and liver fibrosis: evaluation by elastography/Fibroscan

Table 2 Biochemical parameters of study participants across the tertiles of dietary inflammatory index

Variables	Tertiles of Dietary Inflammatory Index				Beta Coefficient (95% CI) per SD
	T₁ Low inflammatory diet	T₂	T₃ High inflammatory diet	P-trend
DII	-1.55–1.35	1.40–2.40	2.40–3.68	-	-
TG, mg/dL	144.45 ± 78.36	116.82 ± 61.64	131.13 ± 61.53	0.322	-10.98 (-21.54–0.419)
TC, mg/dL	169.61 ± 44.72	172.07 ± 33.51	185.29 ± 39.74	0.057	4.05 (-2.39–10.49)
FBS, mg/dL	106.34 ± 32.77	97.87 ± 19.51	102.92 ± 23.22	0.515	1.04 (-3.12–5.21)
ALT, IU/dL	26.89 ± 18.86	26.26 ± 16.76	31.04 ± 15.92	0.250	0.57 (-2.22–3.36)
AST, IU/dL	23.81 ± 11.7	22.25 ± 9.67	26.23 ± 10.35	0.272	0.49 (-1.25–2.24)
GGT, IU/dL	28.62 ± 12.07	28.95 ± 14.62	27.92 ± 8.96	0.795	-0.34 (-2.52–1.84)

Abbreviations TG: Triglyceride, TC: total cholesterol; FBS: Fasting blood sugar, ALT: alanine aminotransferase; AST: aspartate aminotransferase; GGT: gamma-glutamyl transferase
Notes Values are shown mean ± standard deviation or mean (95% confidence interval)
P-trends were calculated using the one-way ANOVA test
Beta coefficients (95%CI) were obtained using the linear regression test

ISSN: 1471-230X