Table 2. Subgroup analysis of studies that assessed different food components.

Component	Inflammatory score based on the DII5	Number of studies	Risk of breast cancer*
Vitamin B12 (ug)	0.106	13	1.42 (1.19-1.71)
Carbohydrates (g)	0.097	14	1.37 (1.17-1.60)
Cholesterol (mg)	0.11	14	1.37 (1.17-1.60)
Total fat (g)	0.298	14	1.37 (1.17-1.60)
Protein (g)	0.021	12	1.38 (1.16-1.63)
Saturated fat (g)	0.373	13	1.40 (1.19-1.64)
Trans-fat (g)	0.229	5	1.30 (1.05-1.60)

*A subgroup analysis was conducted on the association between the DII and breast cancer risk in studies that included the specified food component in the DII. The results are shown as the RR with 95% CI.