Table 1.
DII components available for calculation of the DII score *.
| Alcohol | Energy (kcal) | Niacin | Selenium | Flavan-3-ol |
| Vitamin B12 | Total Fat | n-3 fatty acids | Thiamin | Flavones |
| Vitamin B6 | Fiber | n-6 fatty acids | Vitamin A | Flavonols |
| β-Carotene | Folic Acid | Protein | Vitamin C | Flavonones |
| Caffeine | Iron | PUFA | Vitamin D | Anthocyanidins |
| Carbohydrate | Magnesium | Riboflavin | Vitamin E | Isoflavones |
| Cholesterol | MUFA | Saturated Fat | Zinc |
* 34 of 45 components available for calculation. Components not available for calculation: eugenol, garlic, ginger, onion, saffron, turmeric, green/black tea, pepper, thyme/oregano, trans fat, rosemary. Abbreviations: DII: Dietary Inflammatory Index; MUFA: monounsaturated fatty acid; n-3 fatty acids: omega-3 fatty acids; n-6 fatty acids: omega-6 fatty acids; PUFA: polyunsaturated fatty acids.