文章基本信息

标题：Using the Dietary Inflammatory Index for Assessing Inflammatory Potential of Traditional Cuisine from Four Ethnic Groups in Indonesia
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作者：Witri Ardini ; Saptawati Bardosono
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2020
卷号：8
期号：4
页码：168-171
DOI：10.12691/jfnr-8-4-2
出版社：Science and Education Publishing
摘要：Various studies have shown that chronic low-grade inflammation is associated with increased risk of chronic degenerative diseases such as type 2 diabetes mellitus (T2DM), coronary heart disease (CHD), and some cancers. Dietary factors have been shown played an essential role in this condition. The Dietary Inflammatory Index (DII)TM is a literature-derived population-based dietary score to assess the inflammatory potential of an individual’s overall diet. Traditional cuisine from four ethnic groups majorities in South Tangerang, Indonesia, have variabilities in preparing and cooking the dishes even though the ingredient were similar. The current study aimed to compare the DII scores across four different simulated 2100 kcal/day traditional menu for Sundanese, Javanese, Betawis, and Minang diets. The Sundanese diets showed less proinflammatory DII scores (DII = +1.81) in comparison to other diets. The higher intake of fresh vegetables and lower consumption of saturated fat in the Sundanese diet influenced the more antiinflammatory DII score than other diets.
关键词：dietary inflammatory index; traditional cuisine; Indonesia