The association between dietary inflammatory index and psychological profile among men with spinal cord injury

Objective: The present study was designed to examine the relationship between the dietary inflammatory index (DII) and depression, anxiety and stress in Iranian men with spinal cord injury (SCI). Design: Cross-sectional study. Setting: Mottahary SCI clinic, Isfahan, Iran. Participants: The current study was conducted on 150 men with SCI aged 40–65 years. Outcome Measures: Dietary data were collected using a semi-quantitative 148 item food frequency questionnaire (FFQ). The Depression, Anxiety, Stress Scale-21 (DASS-21) was used to assess the psychological profile of the participants. Results: The DII score ranged from −3.62 to 4.02. Overall, 34% of study participants had at least mild levels of depression and anxiety symptoms and 25% had at least mild levels of stress symptoms. A one-unit increase in the DII was significantly associated with higher scores of depressive symptoms (β = 1.31, 95% CI 0.44–2.18; P = 0.003). Also, a one-unit increase in the DII was associated with higher odds of having at least mild depressive symptoms (OR = 1.77, 95% CI 1.17, 2.67; P = 0.007). No significant association was found between the DII and anxiety and stress. Conclusion: The present study indicated that a higher DII score is associated with higher odds of depressive symptoms in men with SCI. These initial findings highlight the crucial role of the inflammatory potential of diet in the mental health of subjects with SCI. Future prospective studies are warranted to confirm these findings.