TABLE 3.

Food variables included in the DII¹

		Inflammatory potential
Number	Food variables	Negative	Positive
1	Alcohol	*
2	Vitamin B-6	*
3	β-Carotene	*
4	Caffeine	*
5	Eugenol	*
6	Fiber	*
7	Folate	*
8	Garlic	*
9	Ginger	*
10	Magnesium	*
11	Monounsaturated fat	*
12	Polyunsaturated fat	*
13	Niacin	*
14	n–3 FAs	*
15	n–6 FAs	*
16	Onion	*
17	Riboflavin	*
18	Saffron	*
19	Selenium	*
20	Thiamin	*
21	Turmeric	*
22	Vitamin A	*
23	Vitamin C	*
24	Vitamin D	*
25	Vitamin E	*
26	Zinc	*
27	Green/black tea	*
28	Flavan-3-ol	*
29	Flavones	*
30	Flavonols	*
31	Flavonones	*
32	Anthocyanidins	*
33	Isoflavones	*
34	Pepper	*
35	Thyme/oregano	*
36	Rosemary	*
37	Vitamin B-12		*
38	Carbohydrate		*
39	Cholesterol		*
40	Energy		*
41	Total fat		*
42	Saturated fat		*
43	trans Fat		*
44	Iron		*
45	Protein		*

¹DII, Dietary Inflammatory Index.