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ARS Home » Pacific West Area » Davis, California » Western Human Nutrition Research Center » Immunity and Disease Prevention Research » Research » Publications at this Location » Publication #410710
Research Project: Impact of Diet on Intestinal Microbiota, Gut Health and Immune Function

Location: Immunity and Disease Prevention Research

Title: Lower diet quality associated with subclinical gastrointestinal inflammation in healthy United States adults

Author
item BOUZID, YASMINE - University Of California, Davis
item WILSON, STEPHANIE - Texas A&M Agrilife
item Alkan, Zeynep
item Stephensen, Charles
item Lemay, Danielle

Submitted to: Journal of Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/27/2024
Publication Date: 3/1/2024
Citation: Bouzid, Y.Y., Wilson, S.M., Alkan, Z., Stephensen, C.B., Lemay, D.G. 2024. Lower diet quality associated with subclinical gastrointestinal inflammation in healthy United States adults. Journal of Nutrition. 154(4):1449-1460. https://doi.org/10.1016/j.tjnut.2024.02.030.
DOI: https://doi.org/10.1016/j.tjnut.2024.02.030

Interpretive Summary: Chronic gastrointestinal (GI) inflammation increases the risk of inflammatory bowel disease and/or colorectal cancer. Diet can potentially influence levels of GI inflammation, although associations between specific dietary components and markers of GI inflammation have not been studied in healthy adults. Using dietary intake data and fecal samples from a healthy human cohort, we found that higher intake of fiber, fruit, and vegetables was associated with lower levels of markers of GI inflammation. High intake of saturated fat was associated with higher levels of GI inflammation. These findings encourage consumption of high-quality diets to prevent GI inflammation and the development of chronic disease.

Technical Abstract: Background: Higher diet quality has been associated with lower risk of developing inflammatory bowel disease, but associations between diet and gastrointestinal (GI) inflammation in healthy adults prior to disease onset are understudied. Objective: The purpose of this project was to examine associations between reported dietary intake and markers of GI inflammation in a healthy human adult cohort. Methods: In a cross-sectional observational trial of 358 healthy adults, participants completed up to 3 unannounced 24-hour dietary recalls using the Automated Self-Administered Dietary Assessment Tool® and a Block 2014 Food Frequency Questionnaire to assess recent and habitual intake, respectively. Those who provided a stool sample were included in this analysis. Inflammatory markers from stool, including calprotectin, neopterin, and myeloperoxidase were measured by ELISA along with LPS-binding protein from plasma. Results: We observed an inverse correlation between recent Healthy Eating Index (HEI) scores and calprotectin levels (n = 295, p = 0.016). Recent fiber, vegetable (excluding legumes), total vegetable, fruit intake, and HEI score were each inversely correlated with neopterin levels (n = 289, p = 0.003, 0.022, 0.019, 0.025, 0.049). Dietary Inflammatory Index scores were calculated and positively correlated with neopterin for both recent and habitual intake (n = 289, p = 0.001, 0.040). When those with clinically elevated calprotectin were excluded, recent saturated fat intake was positively correlated with calprotectin (n = 253, p = 0.025) and habitual fiber, legume, and total vegetable intake were negatively correlated with calprotectin (p = 0.027, 0.022, 0.043). Recent total HEI score was inversely correlated with subclinical calprotectin (p = 0.001). Conclusions: Higher diet quality may be protective against GI inflammation even in healthy adults.