A U-shaped association between dietary inflammatory index and oral pain: a cross-sectional study from NHANES 2003–2018
ObjectivesOral pain (OP) is a prevalent condition affecting one in four US adults, potentially influenced by diet through inflammation-related pathways. This study aimed to investigate the association between the Dietary Inflammatory Index (DII) and the prevalence of OP in a nationally representativ...
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Frontiers Media S.A.
2025-07-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1535241/full |
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| author | Honglan Sun Chao Yang Shizhao Chen Xiaoyunqing Yin Yuqi Huang Huifang Kuang Wen Luo |
| author_facet | Honglan Sun Chao Yang Shizhao Chen Xiaoyunqing Yin Yuqi Huang Huifang Kuang Wen Luo |
| author_sort | Honglan Sun |
| collection | DOAJ |
| description | ObjectivesOral pain (OP) is a prevalent condition affecting one in four US adults, potentially influenced by diet through inflammation-related pathways. This study aimed to investigate the association between the Dietary Inflammatory Index (DII) and the prevalence of OP in a nationally representative sample.MethodsThis cross-sectional study included 23,869 participants from the 2003–2018 National Health and Nutrition Examination Survey (NHANES). OP was assessed via a self-reported question regarding the experience of OP in the past year. DII scores were calculated using data from two 24-h dietary recall interviews. Weighted multivariable logistic regression models and subgroup analyses were performed to evaluate the relationship between DII and OP. Restricted cubic spline analysis was used to examine the shape of the association.ResultsDII was positively associated with OP in the fully adjusted regression model (OR: 1.026, 95% CI: 1.001, 1.051). The association between DII and OP presented a U-shape, with a turning point of 0.95, indicating that both low and high levels of dietary inflammation were associated with an increased risk of OP. Subgroup analyses revealed no significant differences across different stratifications (p > 0.05 for all).ConclusionA U-shaped association between dietary inflammatory potential and oral pain was identified in this nationally representative sample. Encouraging a balanced diet that avoids both pro-inflammatory and excessively anti-inflammatory extremes may serve as a preventive or therapeutic strategy to alleviate oral pain and improve overall oral health outcomes. |
| format | Article |
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| institution | DOAJ |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-07-01 |
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| spelling | doaj-art-9926ffe32bb34db8882f56f867323ec02025-08-20T03:08:52ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-07-011210.3389/fnut.2025.15352411535241A U-shaped association between dietary inflammatory index and oral pain: a cross-sectional study from NHANES 2003–2018Honglan Sun0Chao Yang1Shizhao Chen2Xiaoyunqing Yin3Yuqi Huang4Huifang Kuang5Wen Luo6The First Clinical College/First Affiliated Hospital/School of Stomatology, Department of Stomatology, Key Laboratory of Emergency and Trauma of Ministry of Education, Key Laboratory of Hainan Trauma and Disaster Rescue, Hainan Medical University, Haikou, Hainan, ChinaResearch and Development Department, Chengdu Shiliankangjian Biotechnology Co., Ltd., Chengdu, Sichuan, ChinaThe First Clinical College/First Affiliated Hospital/School of Stomatology, Department of Stomatology, Key Laboratory of Emergency and Trauma of Ministry of Education, Key Laboratory of Hainan Trauma and Disaster Rescue, Hainan Medical University, Haikou, Hainan, ChinaThe First Clinical College/First Affiliated Hospital/School of Stomatology, Department of Stomatology, Key Laboratory of Emergency and Trauma of Ministry of Education, Key Laboratory of Hainan Trauma and Disaster Rescue, Hainan Medical University, Haikou, Hainan, ChinaThe First Clinical College/First Affiliated Hospital/School of Stomatology, Department of Stomatology, Key Laboratory of Emergency and Trauma of Ministry of Education, Key Laboratory of Hainan Trauma and Disaster Rescue, Hainan Medical University, Haikou, Hainan, ChinaThe First Clinical College/First Affiliated Hospital/School of Stomatology, Department of Stomatology, Key Laboratory of Emergency and Trauma of Ministry of Education, Key Laboratory of Hainan Trauma and Disaster Rescue, Hainan Medical University, Haikou, Hainan, ChinaThe First Clinical College/First Affiliated Hospital/School of Stomatology, Department of Stomatology, Key Laboratory of Emergency and Trauma of Ministry of Education, Key Laboratory of Hainan Trauma and Disaster Rescue, Hainan Medical University, Haikou, Hainan, ChinaObjectivesOral pain (OP) is a prevalent condition affecting one in four US adults, potentially influenced by diet through inflammation-related pathways. This study aimed to investigate the association between the Dietary Inflammatory Index (DII) and the prevalence of OP in a nationally representative sample.MethodsThis cross-sectional study included 23,869 participants from the 2003–2018 National Health and Nutrition Examination Survey (NHANES). OP was assessed via a self-reported question regarding the experience of OP in the past year. DII scores were calculated using data from two 24-h dietary recall interviews. Weighted multivariable logistic regression models and subgroup analyses were performed to evaluate the relationship between DII and OP. Restricted cubic spline analysis was used to examine the shape of the association.ResultsDII was positively associated with OP in the fully adjusted regression model (OR: 1.026, 95% CI: 1.001, 1.051). The association between DII and OP presented a U-shape, with a turning point of 0.95, indicating that both low and high levels of dietary inflammation were associated with an increased risk of OP. Subgroup analyses revealed no significant differences across different stratifications (p > 0.05 for all).ConclusionA U-shaped association between dietary inflammatory potential and oral pain was identified in this nationally representative sample. Encouraging a balanced diet that avoids both pro-inflammatory and excessively anti-inflammatory extremes may serve as a preventive or therapeutic strategy to alleviate oral pain and improve overall oral health outcomes.https://www.frontiersin.org/articles/10.3389/fnut.2025.1535241/fulldietary inflammatory indexoral paincross-sectional studyNHANESU-shaped association |
| spellingShingle | Honglan Sun Chao Yang Shizhao Chen Xiaoyunqing Yin Yuqi Huang Huifang Kuang Wen Luo A U-shaped association between dietary inflammatory index and oral pain: a cross-sectional study from NHANES 2003–2018 Frontiers in Nutrition dietary inflammatory index oral pain cross-sectional study NHANES U-shaped association |
| title | A U-shaped association between dietary inflammatory index and oral pain: a cross-sectional study from NHANES 2003–2018 |
| title_full | A U-shaped association between dietary inflammatory index and oral pain: a cross-sectional study from NHANES 2003–2018 |
| title_fullStr | A U-shaped association between dietary inflammatory index and oral pain: a cross-sectional study from NHANES 2003–2018 |
| title_full_unstemmed | A U-shaped association between dietary inflammatory index and oral pain: a cross-sectional study from NHANES 2003–2018 |
| title_short | A U-shaped association between dietary inflammatory index and oral pain: a cross-sectional study from NHANES 2003–2018 |
| title_sort | u shaped association between dietary inflammatory index and oral pain a cross sectional study from nhanes 2003 2018 |
| topic | dietary inflammatory index oral pain cross-sectional study NHANES U-shaped association |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1535241/full |
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