Journal of Nutrition and Food Security

en Association between Index of Nutritional Quality (INQ) and Severity of Coronary Artery Disease: A Cross-Sectional Study of Patients Undergoing Coronary Angiography public specific orginal article <div style="text-align: justify;">Coronary artery disease (CAD) is the predominant form of cardiovascular disease (CVD) and a major cause of mortality globally. This study aimed to investigate the association between the Index of Nutritional Quality (INQ) for specific nutrients and coronary artery stenosis severity, lipid profiles, and body composition in patients undergoing coronary angiography. Methods: In this cross-sectional study of 612 adults (35-75 years) undergoing coronary angiography, dietary intake was assessed using a validated 178-item food frequency questionnaire (FFQ). The INQ was calculated for various nutrients. Coronary artery stenosis was quantified using Gensini (GS) and SYNTAX (SS) scores. Results: A higher INQ for linolenic acid was significantly associated with lower odds of vascular occlusion based on SS after full adjustment (OR=0.5; 95% CI: 0.28-0.88). A higher INQ for fiber was associated with lower total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C), while a higher INQ for protein was associated with elevated high-density lipoprotein cholesterol (HDL-C). Conversely, a higher INQ for riboflavin and vitamin D was correlated with increased TC. A higher INQ for vitamin B6 was linked to increased TC, triglycerides (TG), and visceral fat, but a lower body mass index (BMI). Conclusion: These findings suggest that the quality of nutrient intake, particularly higher linolenic acid and fiber, is associated with a better cardiometabolic</div> <div style="text-align: justify;">profile and reduced coronary stenosis, highlighting the potential importance of nutrient quality assessment in the dietary management of CAD. Prospective studies are needed to confirm these findings.</div> Coronary artery disease, Index of nutritional quality, INQ, Body composition, Lipid profile 1 25 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-225-2&slc_lang=en&sid=1 AmirHossein Najafi 0009-0006-5674-2937 No Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran Bahareh Sasanfar 0000-0002-9560-1049 No Minimally Invasive Surgery Research, Center, Iran University of Medical Sciences, Tehran, Iran Fatemeh Toorang 0000-0002-1969-4749 No Departments of Medical and Surgical Sciences, University of Bologna, Bologna, Italy Marzieh Taftian 0000-0002-9588-7630) No Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran Azam Ahmadi Vasmehjani 0000-0003-2764-0756 No Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran Maryam Motallaei https://orcid.0000-0002-1871-5640 No Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran Amin Salehi-Abargouei abargouei@sums.ac.ir 0000-0002-7580-6717 Yes School of Nutrition and Food Sciences، Shiraz University of Medical Sciences, Shiraz, Iran.