Using the Dietary Inflammatory Index for Assessing Inflammatory Potential of Traditional Cuisine from Four Ethnic Groups in Indonesia

Witri Ardini^{1, 2} and Saptawati Bardosono^3,

¹Doctorate Program on Nutrition, Faculty of Medicine Universitas Indonesia, Jakarta, Indonesia

²Department of Nutrition, Faculty of Medicine UIN Syarif Hidayatullah Jakarta, Jakarta, Indonesia

³Department of Nutrition, Faculty of Medicine Universitas Indonesia-Cipto Mangunkusumo Hospital, Jakarta, Indonesia

Cite this paper:
Witri Ardini and Saptawati Bardosono. Using the Dietary Inflammatory Index for Assessing Inflammatory Potential of Traditional Cuisine from Four Ethnic Groups in Indonesia. Journal of Food and Nutrition Research. 2020; 8(4):168-171. doi: 10.12691/jfnr-8-4-2

Abstract

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.

Keywords:
dietary inflammatory index traditional cuisine Indonesia

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