DIETARY INFLAMMATORY INDEX (DII) IN ASTHMATIC CHILDREN AND ITS CORRELATION TO CLINICAL AND FUNCTIONAL SEVERITY

Abstract

t has been postulated that the rise in the prevalence of asthma in western societies may be related to changed dietary habits since the 1950s—specifically, decreased intake of fruits, vegetables and fish. Another factor that may be important is that, as a result of recommendations to substitute saturated fatty acids with n‐6 fatty acids to reduce serum cholesterol concentrations, the current western diet is rich in n‐6 fatty acids. The biological mechanisms by which these dietary changes may affect asthma all seem to include airway inflammation. The dietary inflammatory index (DII) has recently been developed to provide an overall score for the inflammatory potential of the diet. The DII is based upon an extensive literature search incorporating cell culture, animal, and epidemiologic studies on the effect of diet on inflammation. The overall score is dependent on the whole diet, not just certain nutrients or foods. DII scoring is not dependent on population means or recommendations of intake; It is based on results published in the scientific literature. The DII is not limited to micronutrients and macronutrients, but also incorporates commonly consumed components of the diet including flavonoids, spices, and tea.