# Inflammatory potential of the diet and self-rated quality of life in Italian adults

## TL;DR

This study found that diets with higher inflammatory potential are linked to lower quality of life in Italian adults.

## Contribution

The study establishes a novel association between dietary inflammatory scores and self-rated quality of life domains in a general adult population.

## Key findings

- Higher dietary inflammatory scores were associated with a lower likelihood of high quality of life (OR = 0.56).
- Multiple QoL domains, including mental and physical health, were significantly linked to dietary inflammation.
- The association suggests that anti-inflammatory diets may improve overall wellbeing.

## Abstract

Dietary quality is widely acknowledged as a key factor in maintaining good health. Recommendations that promote plant-based eating patterns are largely grounded in evidence showing that dietary choices can modulate the immune function. In line with such a hypothesis, diet may be considered as a potential driver of persistent low-grade inflammation. Quality of life (QoL), on the other hand, serves as a broad indicator that encompasses both physical and psychological wellbeing.

The purpose of this cross-sectional study was to examine the relationship between the inflammatory potential of the diet and QoL in a population sample of Italian adults.

A total of 1,936 participants completed a 110-item food frequency questionnaire to assess eating habits. The inflammatory potential of their diet was calculated using the dietary inflammatory score (DIS). Quality of life was measured with the Manchester Short Appraisal (MANSA).

Higher DIS values, reflecting a more pro-inflammatory diet, were linked to reduced likelihood of reporting high QoL (OR = 0.56; 95% CI: 0.40–0.78). Several specific domains of QoL, including general life satisfaction, social relationships, personal safety, satisfaction with cohabitation, physical health, and mental health, also showed significant associations with DIS.

The findings suggest an association between the inflammatory potential of the diet and QoL.