Urban Chinese adults aged 40-69 years exhibited an imbalance in macronutrient intake and a dietary tendency that was pro-inflammatory and unfavorable to gut microbiota, with a higher dietary index for gut microbiota score identified as a protective factor against self-reported dysglycemia.
Participants showed an imbalanced macronutrient intake with excessive fat contribution and insufficient carbohydrate contribution to energy.
The study population demonstrated a pro-inflammatory and gut microbiota-unfavorable dietary tendency based on DII and DI-GM scores.
Livestock consumption was the strongest contributor to dietary inflammation in the population, while vegetables showed the strongest inverse (anti-inflammatory) effect.
A higher dietary index for gut microbiota (DI-GM) score was associated with reduced odds of self-reported dysglycemia.
The study was designed to evaluate dietary quality in relation to both inflammation and gut microbiota among urban Chinese middle-aged and older adults.
The study highlights the potential of targeting gut microbiota through diet for chronic disease prevention in middle-aged and elderly populations.
This research examined the dietary patterns of urban Chinese adults between the ages of 40 and 69, looking specifically at how their diets related to inflammation, gut bacteria health, and chronic diseases. The researchers used two specialized scoring tools — the Dietary Inflammation Index (DII) and the Dietary Index for Gut Microbiota (DI-GM) — to rate participants' diets. They found that on average, participants' diets were both pro-inflammatory (tending to promote inflammation in the body) and unfavorable for healthy gut bacteria. Additionally, participants consumed too much fat and not enough carbohydrates relative to recommended proportions. Among the specific foods analyzed, vegetables were the strongest dietary factor associated with reducing inflammation, while livestock (red meat) consumption was most strongly linked to promoting inflammation. One of the key practical findings was that people with higher DI-GM scores — meaning their diet was more supportive of healthy gut bacteria — had significantly lower odds of reporting blood sugar problems (dysglycemia), with roughly 69% lower odds compared to those with lower scores. This suggests that eating in a way that supports healthy gut microbiota may help protect against blood sugar dysregulation, which is a precursor to conditions like type 2 diabetes. This research suggests that improving diet quality to be less inflammatory and more supportive of gut health could be an important strategy for preventing chronic diseases in middle-aged and older urban populations in China. The findings point to practical dietary shifts — such as eating more vegetables and less red meat — as potentially meaningful ways to support both gut health and overall metabolic health in this age group. However, as a cross-sectional study, it cannot prove that diet directly caused differences in disease rates, only that the two were associated.
Fu Y, Wang W, Lin Q, Yang Y, You J, Xiao R, et al.. (2026). Dietary assessment from inflammation and gut microbiota perspectives in urban Chinese adults aged 40-69 years: Association with chronic diseases.. Asia Pacific journal of clinical nutrition. https://doi.org/10.6133/apjcn.202606_35(3).0011