Empirically derived dietary patterns and serum inflammatory markers in Iranian female teachers: A cross‐sectional study.

Aim: To examine the relationship between dietary patterns and inflammatory markers including serum high sensitivity C‐reactive protein (hs‐CRP) and interleukin 17A (IL‐17A) in females. Methods: In the present cross‐sectional study in female teachers living in Yazd, central Iran, data on anthropometric measurements and general information were gathered. A food frequency questionnaire was completed by participants and then, subjects were invited to give blood samples. Major dietary patterns were derived using principal component analysis and serum inflammatory markers were compared according to quintiles of dietary patterns scores. Results: In total, 320 subjects aged 40.38 ± 8.08 years were included. Three dietary patterns were derived: (i) 'traditional' with a high intake of poultry, salt, eggs, other vegetables and red meat; (ii) 'vegetables and fruits' with a higher intake of tomatoes, yoghurt drinks, green leafy vegetables, dried fruits, fruits, other vegetables and organ meats and (iii) 'dairy and saturated fat' with a high loading of high‐fat dairy products, butter, low‐fat dairy, margarine, eggs, other vegetables and green leafy vegetables. Participants in the highest quintile of the 'vegetables and fruits' dietary pattern had significantly lower serum hs‐CRP levels compared to those in the lowest quintile (3.6 ± 0.4 mg/L vs 2.6 ± 0.4 mg/L, respectively; P < 0.05). None of the dietary patterns were associated with circulating IL‐17 levels. Conclusions: Higher consumption of fruits and vegetables is inversely associated with serum hs‐CRP but not IL‐17 levels. Studies investigating the dietary patterns in association with IL‐17 in other populations are recommended. [ABSTRACT FROM AUTHOR]