TABLE 2.
Foods and constituents included in the Inflammatory Index
| Constituent | Adjusted score | Measure |
|---|---|---|
| Energy | −0.0549 | kJ/d |
| Energy* | −0.23 | kcal/d |
| Garlic | 0.27 | g/d |
| Ginger | 0.18 | g/d |
| Saffron | 0.18 | g/d |
| Turmeric | 0.774 | g/d |
| Tea | 0.552 | g/d |
| Caffeine | 0.035 | g/d |
| Wine | 0.48 | g/d |
| Beer | 0.2 | g/d |
| Liquor | 0.1 | g/d |
| Alcohol | 0.534 | g/d |
| Carbohydrate | −0.346 | g/d |
| Fiber | 0.52 | g/d |
| Fat | −0.323 | g/d |
| (n-3) Fatty acids | 0.384 | g/d x 10 |
| (n-6) Fatty acids | −0.016 | g/d x 10 |
| MUFA | −0.05 | g/d |
| Saturated fat | −0.25 | g/d |
| Protein | 0.05 | g/d |
| Cholesterol | −0.21 | mg/d |
| Vitamin A | 0.58 | μg/d ÷100 |
| Thiamin | 0.05 | mg/d |
| Riboflavin | 0.16 | mg/d |
| Niacin | 0.26 | mg/d |
| Vitamin B-6 | 0.286 | mg/d |
| Folic Acid | 0.214 | μg/d |
| Vitamin B-12 | −0.09 | μg/d |
| Vitamin C | 0.367 | mg/d |
| Vitamin D | 0.342 | μg/d |
| Vitamin E | 0.401 | mg/d |
| β-carotene | 0.725 | μg/d ÷ 100 |
| Magnesium | 0.905 | mg/d |
| Zinc | 0.316 | mg/d |
| Iron | 0.029 | mg/d |
| Selenium | 0.021 | mg/d |
| Quercetin | 0.49 | mg/d |
| Luteolin | 0.43 | mg/d |
| Genistein | 0.68 | mg/d |
| Daidzein | 0.17 | mg/d |
| Cyanidin | 0.13 | mg/d |
| Epicatechin |
0.12 |
mg/d |
*
The score was computed based on metric units (i.e., kcal/d).