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).