The effect of dietary components on inflammatory lung diseases – a literature review

Figures & data

Figure 1. Flowchart literature review.

Table 1. Study design weights (adapted from Shivappa et al. 2014).

Type of study	Study design	Credits
Human	Experimental	10
	Prospective cohort	8
	Case-control	7
	Ex vivo experimental	7
	Cross-sectional	6
Animal	Experimental	5
Cell culture	Experimental	3

Figure 2. Example of the calculation of the nutrient-specific effect score for n-3 PUFAs in two steps: (i) calculation of the pro- and anti-inflammatory fraction and (ii) the nutrient specific raw inflammatory effect score (adapted from Shivappa et al. 2014).

Table 2. Nutrient specific inflammatory effect score.

Food item	Credits	Raw inflammatory effect score	Inflammatory effect score^a	References
EGCG	34	−1.000	−1.000	(Chen et al. 2002; Wheeler et al. 2004; Bani et al. 2006; Kim et al. 2006; Qin et al. 2011; Chan et al. 2012; Lee et al. 2013; You et al. 2014)
Vitamin D	18	−1.000	−1.000	(Dimeloe et al. 2012; Kuo et al. 2012; Agrawal et al. 2013; Zhong et al. 2013)
Vitamin E^b	49	−1.000	−1.000	(Okamoto et al. 2006; Wagner et al. 2007; Wagner et al. 2008; Wiser et al. 2008; Mabalirajan et al. 2009; Geiser et al. 2013; Hernandez et al. 2013)
Resveratrol	27	−0.889	−0.889	(Culpitt 2003; Donnelly et al. 2004; Birrell 2005; Lee et al. 2009; Knobloch et al. 2010)
Quercetin	22	−0.864	−0.864	(Donnelly et al. 2004; Boots et al. 2009; Boots et al. 2011; Verma et al. 2013)
Soy isoflavone	12	−1.000	−0.800	(Kalhan et al. 2008; Bao et al. 2011)
n-3 PUFAs	109	−0.743	−0.743	(Payan et al. 1986; Arm et al. 1988; Broughton et al. 1997; Hodge et al. 1998; Okamoto et al. 2000; Mickleborough et al. 2003; Matsuyama et al. 2005; Mickleborough et al. 2006; de Batlle et al. 2012; Kunitsugu et al. 2012; Jang et al. 2014; Schuster et al. 2014)
Flavonoids	35	−0.714	−0.714	(Park et al. 2007; Geraets et al. 2009; Xie et al. 2009; Wu et al. 2011; Kim et al. 2013)
Fatty acid supplementation	15	−0.667	−0.667	(Kanwar et al. 2008; Wood et al. 2010)
Prebiotics	10	−1.000	−0.667	(Vos et al. 2007; Yasuda et al. 2010)
Vitamin C	10	−1.000	−0.667	(Tecklenburg et al. 2007)
Vitamin C + vitamin E	10	−1.000	−0.667	(Sienra-Monge et al. 2004)
Zinc	10	−1.000	−0.667	(Lang et al. 2010; Lu et al. 2012)
Probiotics	130	−0.538	−0.538	(Charng et al. 2006; Feleszko et al. 2007; Forsythe et al. 2007; Moreira et al. 2007; Karimi et al. 2009; Lim et al. 2009; Hougee et al. 2010; Lyons et al. 2010; Kukkonen et al. 2011; Jan et al. 2012; MacSharry et al. 2012; Miraglia Del Giudice et al. 2012; Zhang et al. 2012; Harb et al. 2013; Kim et al. 2013)
n-3 + n-6 PUFAs	20	−0.500	−0.500	(Surette et al. 2003; Broekhuizen et al. 2005)
Fruits and vegetables	18	−0.444	−0.444	(Romieu et al. 2009; Baldrick et al. 2012)
Synbiotics	17	−0.412	−0.412	(van de Pol et al. 2011)
Blackcurrant poly-phenolic extracts	9	−0.667	−0.400	(Hurst et al. 2010; Nyanhanda et al. 2014)
Conjugated linoleic acid	15	−0.333	−0.333	(Jaudszus et al. 2008; Kanwar et al. 2008; Böcking et al. 2014)
Dietary fibre	5	−1.000	−0.333	(Trompette et al. 2014)
Ellagic acid	5	−1.000	−0.333	(Zhou et al. 2014)
Lycopene	5	−1.000	−0.333	(Hazlewood et al. 2011)
Naringenic chalcone	5	−1.000	−0.333	(Iwamura et al. 2010)
Selenium	5	−1.000	−0.333	(Jeong et al. 2002)
Sesame	8	−0.625	−0.333	(Hsu et al. 2013; Hsieh et al. 2014)
Vitamin A	15	−0.333	−0.333	(Sauer et al. 1995; Hisada et al. 1999; Schuster et al. 2008)
Vitamin C + vitamin E + selenium	5	−1.000	−0.333	(Kirschvink et al. 2002)
Retinoic acid	8	−0.375	−0.200	(Fujita et al. 2004; Takamura et al. 2004)
High fat	5	0.000	0.000	(de Vries et al. 2009)
Mediterranean diet	18	0.000	0.000	(Romieu et al. 2009; Sexton et al. 2013)
n-6:n-3 PUFA ratio	6	0.000	0.000	(de Batlle et al. 2012)
Caffeine	3	0.000	0.000	(Geraets et al. 2006)
Creatine	18	0.111	0.111	(Nomura et al. 2003; Fuld et al. 2005; Vieira et al. 2007)
Fish	17	0.294	0.294	(Yin et al. 2009; Wood et al. 2010; Kunitsugu et al. 2012)
n-6 PUFAs	31	0.677	0.677	(Hodge et al. 1998; Okamoto et al. 2000; Muehlmann et al. 2010; de Batlle et al. 2012)

^aCorrected for literature robustness (cut off point =15).

^bIncluding studies assessing the effect of specifically α- and γ-tocopherol.

Table 3. Nutrient specific respiratory effect score.

Food item	Credits	Raw function effect score	Function effect score^a	References
Soy isoflavone	11	−1.000	−1.000	(Bao et al. 2011; Bime et al. 2012)
Synbiotics	10	−1.000	−1.000	(van de Pol et al. 2011)
Theophylline	10	−1.000	−1.000	(Becker et al. 1984)
Bread	8	−1.000	−0.800	(Tabak et al. 1999)
White wine	8	−1.000	−0.800	(Siedlinski et al. 2012)
Fruit	33	−0.758	−0.758	(Strachan et al. 1991; Cook et al. 1997; Carey et al. 1998; Tabak et al. 2001b; de Batlle et al. 2010)
Fruit and vegetables	36	−0.722	−0.722	(Tabak et al. 1999; Romieu et al. 2009; Keranis et al. 2010; Baldrick et al. 2012)
Probiotics	35	−0.714	−0.714	(Feleszko et al. 2007; Miraglia Del Giudice et al. 2012; Zhang et al. 2012; West et al. 2013)
n-3 + n-6 PUFAs	30	−0.667	−0.667	(Mickleborough et al. 2003; Broekhuizen et al. 2005; Mickleborough et al. 2006)
β-carotene	22	−0.636	−0.636	(Grievink et al. 1998; Tabak et al. 1999; Butland et al. 2000)
Catechins	6	−1.000	−0.600	(Tabak et al. 2001a)
Dietary fibre	6	−1.000	−0.600	(Kan et al. 2008)
Total protein	6	−1.000	−0.600	(Yazdanpanah et al. 2010)
EGCG	5	−1.000	−0.500	(Bani et al. 2006)
Ellagic acids	5	−1.000	−0.500	(Zhou et al. 2014)
Fisetin	5	−1.000	−0.500	(Wu et al. 2011)
Lycopene	20	−0.500	−0.500	(Neuman et al. 2000; Falk et al. 2005)
Prebiotics	5	−1.000	−0.500	(Vos et al. 2007)
Vitamin C + vitamin E	20	−0.500	−0.500	(Trenga et al. 2001; Hernandez et al. 2009)
Vitamin D	43	−0.488	−0.488	(Agarwal et al. 2006; Shaheen et al. 2011; Lehouck et al. 2012; Arshi et al. 2014; Ng et al. 2014)
Caffeine	110	−0.455	−0.455	(Becker et al. 1984; Crivelli et al. 1986; Gong et al. 1986; Bukowskyj & Nakatsu 1987; Colacone et al. 1990; Kivity et al. 1990; Duffy & Phillips 1991; Henderson et al. 1993; Yurach et al. 2011)
Mediterranean diet	18	−0.444	−0.444	(Romieu et al. 2009; Sexton et al. 2013)
Fish	28	−0.429	−0.429	(Schwartz & Weiss 1994; Tabak et al. 1999; Butland et al. 2000; Ng et al. 2014)
Resveratrol	13	−0.385	−0.385	(Lee et al. 2009; Siedlinski et al. 2012)
Vitamin C	185	−0.378	−0.378	(Kordansky et al. 1979; Schachter & Schlesinger 1982; Ting et al. 1983; Malo et al. 1986; Schertling 1989; Britton et al. 1995; Cohen 1997; Cook et al. 1997; Grievink et al. 1998; Hu et al. 1998; Tabak et al. 1999; Butland et al. 2000; McKeever et al. 2002; Fogarty et al. 2003; de Luis et al. 2005; Tecklenburg et al. 2007; Kan et al. 2008; de Batlle et al. 2010; Nadi et al. 2012; Ng et al. 2014)
n-3 PUFAs	115	−0.374	−0.374	(Arm et al. 1988; Kirsch et al. 1988; Duffy & Phillips 1991; Thien et al. 1993; Broughton et al. 1997; Hodge et al. 1998; Villani et al. 1998; Okamoto et al. 2000; de Luis et al. 2005; A Moreira et al. 2007; Kan et al. 2008; McKeever et al. 2008; Ng et al. 2014)
Magnesium	56	−0.357	−0.357	(Hill et al. 1997; Butland et al. 2000; McKeever et al. 2002; Fogarty et al. 2003; Gontijo-Amaral et al. 2006; Kazaks et al. 2010)
Ginger	3	−1.000	−0.300	(Ghayur et al. 2008)
Vitamin E^b	113	−0.283	−0.283	(Britton et al. 1995; Grievink et al. 1998; Tabak et al. 1999; Butland et al. 2000; McKeever et al. 2002; Daga et al. 2003; Pearson et al. 2004; de Luis et al. 2005; Okamoto et al. 2006; Kan et al. 2008; Nadeem et al. 2008; Mabalirajan et al. 2009; de Batlle et al. 2010; Ng et al. 2014)
Vitamin A	26	−0.231	−0.231	(Hisada et al. 1999; McKeever et al. 2002; de Luis et al. 2005; Ng et al. 2014)
Apples	8	0.000	0.000	(Butland et al. 2000)
Calcium	7	0.000	0.000	(Hirayama et al. 2010)
Carotenoids	6	0.000	0.000	(Kan et al. 2008)
Conjugated linoleic acid	10	0.000	0.000	(Stickford et al. 2011)
Creatine	10	0.000	0.000	(Fuld et al. 2005)
Dairy	6	0.000	0.000	(Ng et al. 2014)
Dietary salt	13	0.000	0.000	(Pistelli et al. 1993; Demissie et al. 1996)
Flavanols	6	0.000	0.000	(Tabak et al. 2001a)
Flavones	6	0.000	0.000	(Tabak et al. 2001a)
Iron	17	0.000	0.000	(Shaheen et al. 2007; Hirayama et al. 2010)
Margarine and oils	8	0.000	0.000	(Tabak et al. 1999)
Meat	6	0.000	0.000	(Kan et al. 2008)
Monosodium glutamate	10	0.000	0.000	(Yoneda et al. 2011)
n-9 PUFAs	7	0.000	0.000	(de Luis et al. 2005)
Sodium + potassium	6	0.000	0.000	(Zoia et al. 1995)
Olive oil	8	0.000	0.000	(de Batlle et al. 2010)
Phosphorus	7	0.000	0.000	(Hirayama et al. 2010)
Potassium	7	0.000	0.000	(Hirayama et al. 2010)
Potatoes	8	0.000	0.000	(Tabak et al. 1999)
Red wine	8	0.000	0.000	(Siedlinski et al. 2012)
Selenium	13	0.000	0.000	(Hirayama et al. 2010; Ng et al. 2014)
Sodium	7	0.000	0.000	(Hirayama et al. 2010)
Tea	6	0.000	0.000	(Tabak et al. 2001a)
Total energy	14	0.000	0.000	(Butland et al. 2000; Yazdanpanah et al. 2010)
Vegetables	14	0.000	0.000	(Cook et al. 1997; de Batlle et al. 2010)
Vitamin C + vitamin E + selenium	5	0.000	0.000	(Kirschvink et al. 2002)
n-6 PUFAs	43	0.162	0.162	(Hodge et al. 1998; Okamoto et al. 2000; Morris et al. 2001; de Luis et al. 2005; McKeever et al. 2008)

^aCorrected for literature robustness (cut off point =10).

^bIncluding studies assessing the effect of specifically α-tocopherol.

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