Inflammatory potential of diet and risk of incident knee osteoarthritis: a prospective cohort study

Table 2 Total effect of E-DII on incident ROA and incident SxOA

E-DII in quartile	Q1	Q2	Q3	Q4	P for trend*
ROA
Median	− 3.9	− 2.7	− 1.3	0.9
ROA knees^#	48/896	53/892	66/892	65/892
Model 1^†	1.00 (ref)	1.12 (0.75, 1.68)	1.48 (1.00, 2.18)	1.43 (0.96, 2.11)	0.049
Model 2^‡	1.00 (ref)	1.27 (0.84, 1.94)	1.53 (1.01, 2.32)	1.73 (1.15, 2.62)	0.007
SxOA
Median	− 3.9	− 2.7	− 1.4	0.8
SxOA knees^#	218/1472	237/1470	260/1470	263/1468
Model 1^†	1.00 (ref)	1.12 (0.92, 1.37)	1.28 (1.05, 1.56)	1.37 (1.12, 1.68)	0.001
Model 2^‡	1.00 (ref)	1.13 (0.92, 1.40)	1.27 (1.04, 1.56)	1.43 (1.16, 1.76)	0.001

E-DII energy-adjusted dietary inflammatory index, BMI body mass index, OA osteoarthritis, PASE Physical Activity in the Elderly Scale, ROA radiographic knee osteoarthritis, SxOA, symptomatic knee osteoarthritis
*Test for trend based on the variable containing the median value for each quartile
^#Number of OA affected/total number of knees in each quartile of the dietary inflammatory index
^†Model 1 adjusted for age (years), sex (men vs women), race (white vs non-white), and total energy intake (kcal/day)
^‡Model 2 further adjusted for education (< college vs ≥ college), yearly income level (< 50,000 US$ vs ≥ 50,000 US$), tobacco use (non-smoker vs smoker), and physical activity (PASE, continuous)

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