Designing and developing a literature-derived, population-based dietary inflammatory index

Designing and developing a literature-derived, population-based dietary inflammatory index

Submitted 5 March 2013; Final revision received 3 June 2013; Accepted 8 July 2013; First published online 14 August 2013 | Nitin Shivappa, Susan E Steck, Thomas G Hurley, James R Hussey and James R Hébert
The article describes the development and validation of a literature-derived, population-based Dietary Inflammatory Index (DII) to compare the inflammatory potential of diets across diverse populations. The DII was designed to address the limitations of the original DII by improving the scoring system, expanding the list of food parameters, and standardizing individual intakes to global referent values. The study involved a comprehensive literature review from 1950 to 2010, screening approximately 6500 articles, and identifying eleven food consumption data sets from various countries. The scoring algorithm assigned one of three values (+1, -1, or 0) to each article based on the effect of a food parameter on six inflammatory biomarkers. The final DII score ranges from +7-98 for the most pro-inflammatory diet to -8-87 for the most anti-inflammatory diet, with a median of +0-23. The DII is designed to be used with dietary data from different assessment methods and can be applied to any population with collected dietary data. It provides a robust tool for assessing the inflammatory potential of diets and has potential applications in epidemiological and clinical studies.The article describes the development and validation of a literature-derived, population-based Dietary Inflammatory Index (DII) to compare the inflammatory potential of diets across diverse populations. The DII was designed to address the limitations of the original DII by improving the scoring system, expanding the list of food parameters, and standardizing individual intakes to global referent values. The study involved a comprehensive literature review from 1950 to 2010, screening approximately 6500 articles, and identifying eleven food consumption data sets from various countries. The scoring algorithm assigned one of three values (+1, -1, or 0) to each article based on the effect of a food parameter on six inflammatory biomarkers. The final DII score ranges from +7-98 for the most pro-inflammatory diet to -8-87 for the most anti-inflammatory diet, with a median of +0-23. The DII is designed to be used with dietary data from different assessment methods and can be applied to any population with collected dietary data. It provides a robust tool for assessing the inflammatory potential of diets and has potential applications in epidemiological and clinical studies.
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