The empirical pattern of dietary inflammation is unrelated to nutritional status in college students

Introduction: food contains both inflammatory and anti-inflammatory components. The higher the concentration of inflammatory components, the greater the likelihood of developing obesity and other chronic conditions linked to low-grade chronic inflammation. Consequently, various indices have been developed to quantify dietary inflammation, such as the Empirical Dietary Inflammatory Pattern (EDIP-SP), which has been validated in Brazil. This study aimed to examine the potential association between EDIP-SP and the nutritional status of college students. Methodology: the study involved 97 undergraduate nutrition students from Fortaleza, Cear & aacute;, in Northeast Brazil. Participants completed a food frequency questionnaire to assess their intake of EDIP-SP components, including processed meats, vegetables, fruits, rice, and beans. Anthropometric measurements (weight, height, and waist circumference) were taken to calculate body mass index (BMI) and to categorize nutritional status and abdominal adiposity. Results: the diet consumed by the participants was primarily anti-inflammatory, with a mean score of -1.57 +/- 0.69. Most participants were not classified as overweight (59.79 %) and did not exhibit abdominal adiposity (91.75 %). No significant association was observed between EDIP-SP scores and BMI (r = -0.11; p = 0.297) or waist circumference (r = -0.07; p = 0.489). However, a weak but direct association was found between the inflammatory score of processed meat intake and abdominal adiposity in female participants (r = 0.27; p = 0.019). Conclusion: the Empirical Dietary Inflammation Pattern (EDIP-SP) does not appear to significantly influence the nutritional status of students. Nevertheless, the inflammatory impact of processed meat intake may contribute to excess abdominal adiposity, particularly among women.