Relationship between dietary inflammatory index, plant‐based dietary index, and bacterial vaginosis: A case–control study

Abstract

AbstractObjectiveBacterial vaginosis (BV) is a common inflammatory condition affecting the vaginal microbiome. In the present study we aimed to explore the relationship between dietary inflammatory index, plant‐based dietary index, and BV.MethodsIn this case–control study, 143 individuals with BV and 151 healthy participants aged 15–45 years were included. Bacterial vaginosis diagnosis was based on the Amsel criteria by a gynecologist. Participants' dietary intakes over the past year were assessed using a 168‐item food frequency questionnaire. Logistic regression models were employed to analyze the association between dietary inflammatory index, plant‐based dietary index, and BV odds.ResultsOur study revealed that elevated dietary inflammatory index scores were strongly associated with higher BV odds in the crude model (odds ratio [OR]: 2.88, 95% confidence interval [CI]: 1.57–5.30, P value <0.001), and even after accounting for potential confounding factors (adjusted OR: 3.52, 95% CI: 1.66–7.46, P value = 0.001). While no significant relationship was observed between total plant‐based dietary index and healthy plant‐based dietary index scores with BV odds, a clear positive association existed between unhealthy plant‐based dietary index and the odds of BV (aOR: 2.13, 95% CI: 1.09–4.15, P value = 0.018).ConclusionA positive correlation may exist between unhealthy plant‐based dietary index and the likelihood of BV. Furthermore, the dietary inflammatory index may remain linked to increased BV odds.