{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,5,14]],"date-time":"2025-05-14T00:28:28Z","timestamp":1747182508206,"version":"3.40.5"},"reference-count":51,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2018,8,15]],"date-time":"2018-08-15T00:00:00Z","timestamp":1534291200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"International campus of Shahid Sadoughi University of Medical Sciences, Yazd, Iran"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Nutrition &amp; Dietetics"],"published-print":{"date-parts":[[2019,9]]},"abstract":"<jats:sec><jats:title>Aim<\/jats:title><jats:p>To examine the relationship between dietary patterns and inflammatory markers including serum high sensitivity C\u2010reactive protein (hs\u2010CRP) and interleukin 17A (IL\u201017A) in females.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>In the present cross\u2010sectional 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.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>In total, 320 subjects aged 40.38\u2009\u00b1\u20098.08\u2009years were included. Three dietary patterns were derived: (i) \u2018traditional\u2019 with a high intake of poultry, salt, eggs, other vegetables and red meat; (ii) \u2018vegetables and fruits\u2019 with a higher intake of tomatoes, yoghurt drinks, green leafy vegetables, dried fruits, fruits, other vegetables and organ meats and (iii) \u2018dairy and saturated fat\u2019 with a high loading of high\u2010fat dairy products, butter, low\u2010fat dairy, margarine, eggs, other vegetables and green leafy vegetables. Participants in the highest quintile of the \u2018vegetables and fruits\u2019 dietary pattern had significantly lower serum hs\u2010CRP levels compared to those in the lowest quintile (3.6\u2009\u00b1\u20090.4 mg\/L <jats:italic>vs<\/jats:italic> 2.6\u2009\u00b1\u20090.4 mg\/L, respectively; <jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05). None of the dietary patterns were associated with circulating IL\u201017 levels.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusions<\/jats:title><jats:p>Higher consumption of fruits and vegetables is inversely associated with serum hs\u2010CRP but not IL\u201017 levels. Studies investigating the dietary patterns in association with IL\u201017 in other populations are recommended.<\/jats:p><\/jats:sec>","DOI":"10.1111\/1747-0080.12463","type":"journal-article","created":{"date-parts":[[2018,8,16]],"date-time":"2018-08-16T03:31:22Z","timestamp":1534390282000},"page":"462-471","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Empirically derived dietary patterns and serum inflammatory markers in Iranian female teachers: A cross\u2010sectional study"],"prefix":"10.1111","volume":"76","author":[{"given":"Nasim","family":"Khatibi","sequence":"first","affiliation":[{"name":"Nutrition and Food Security Research Centre Shahid Sadoughi University of Medical Sciences  Yazd Iran"},{"name":"Department of Nutrition, School of Public Health Shahid Sadoughi University of Medical Sciences  Yazd 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