O-74 Nutritional content and dietary inflammatory index of foods consumed by a Systemic Lupus Erythematosus sub-population in Barbados
Author(s):
RS Scott, KR Quimby
Year of Presentation:
2026
Objective: Lupus is an autoimmune disease characterised
by a pervasive inflammatory response. Studies show that
diet plays a role in regulating inflammation. The aim of this
study was to examine the nutritional content, dietary diversity and dietary inflammatory potential of the diet of a subpopulation of lupus patients in Barbados.
Methods: This cross-sectional study was conducted following IRB approval in Barbados between September 2024 and February 2025. A convenience sample of forty-five adults with lupus provided written, informed consent. Dietary intake was assessed using a semi-quantitative 24-hour dietary recall. Individual Dietary Diversity Scores (IDDS) and energy adjusted-Dietary Inflammatory Indices (e-DII) were calculated and correlated using Pearson’s correlation. The IDDS estimates nutrient adequacy based on nine food groups; a score of ≥5 indicates adequate diversity. e-DII scores of zero, positive and negative represent neutral, proinflammatory, and anti-inflammatory dietary potential, respectively. Sub-analysis of e-DII with and without diet supplementation was also performed using a paired t-test and confirmed with the Wilcoxon signed-rank test. All analyses were performed in Stata15.
Results: Of the 45 participants, 91% were female; the mean age was 48.8±13.2 years and lupus duration ranged from 1–33 years. Dietary intake was characterised by a predominance of low-fibre starchy staples (e.g., peeled Irish potato), moderate vitamin A-rich food consumption (e.g., carrots), limited protein diversity, and low intake of micronutrientdense food groups. Fifty-three percent of participants had adequate nutrient diversity; the median IDDS was 5 (range 2–7). Mean ±SD e-DII score was 2.24±1.55 indicating an overall pro-inflammatory dietary contribution. There was no correlation between the IDDS and e-DII scores. Among supplement users, the mean e-DII decreased from 2.99±1.10 to 2.07±1.61 after accounting for supplementation (Wilcoxon: p=0.0002).
Conclusion: On average, participants consumed a proinflammatory diet dominated by low-fibre starches and inadequate high-fibre carbohydrates, whole fruits, and micronutrient-rich vegetables. Accounting for dietary supplementation significantly reduced the e-DII.