DII score:
For developing the latest DII, the relationship between food components or parameters and specific inflammatory markers was reviewed in the literature, published in 2010. Each article was assigned a positive or negative value, based on the effect of the food parameter on inflammatory markers (+1 = pro inflammatory relationship, 0= no significant relationship with inflammatory markers, -1 = anti-inflammatory relationship). Based on the number of pro-inflammatory and anti-inflammatory articles, an inflammatory effect score for each food parameter was calculated. First of all, each participant’s dietary intake was linked to the global dataset, for calculating the DII score. Then the mean intake for each of the 45 food parameters was provided(12, 15).