Table 1.
Inflammatory effect scores for dietary components used for calculation of the dietary inflammatory index (DII).
| Dietary Parameters | Inflammatory Effect Score 1 |
|---|---|
| Carbohydrate (g) | 0.097 |
| Total fat (g) | 0.298 |
| Protein (g) | 0.021 |
| Fiber (g) | −0.663 |
| Vitamin A (μg RE) | −0.401 |
| Vitamin D (μg) | −0.446 |
| Vitamin E (mg) | −0.419 |
| Vitamin C (mg) | −0.424 |
| Beta carotene (μg) | −0.584 |
| Thiamin (mg) | −0.098 |
| Riboflavin (mg) | −0.068 |
| Niacin (mg) | −0.246 |
| Vitamin B6 (mg) | −0.365 |
| Folate (μg) | −0.190 |
| Vitamin B12 (mg) | 0.106 |
| Magnesium (mg) | −0.484 |
| Iron (mg) | 0.032 |
| Zinc (mg) | −0.313 |
| Selenium (μg) | −0.191 |
| n-3 fatty acids (g) | −0.436 |
| n-6 fatty acids (g) | −0.159 |
| Cholesterol (mg) | 0.110 |
| Saturated fat (g) | 0.373 |
| Polyunsaturated fatty acids (g) | −0.337 |
| Monounsaturated fatty acids (g) | −0.009 |
| Garlic (g) | −0.412 |
| Ginger (g) | −0.453 |
| Onion (g) | −0.301 |
| Turmeric (mg) | −0.785 |
| Green/black tea (g) | −0.536 |
| Pepper (g) | −0.131 |
| Alcohol (g) | −0.278 |
| Caffeine (g) | −0.110 |
1 A negative value indicates anti-inflammatory effect and a positive score indicates pro-inflammatory effects. RE, retinol equivalents.