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Nitin Shivappa, James R Hébert, Ernst R Rietzschel, Marc L De Buyzere, Michel Langlois, Evi Debruyne, Ascensión Marcos, Inge Huybrechts
Previous research has shown that nutrients and certain food items influence inflammation. However, little is known about the associations between diet, as a whole, and inflammatory markers. In the present study, we examined the ability of a FFQ-derived dietary inflammatory index (DII) to predict inflammation. Data from a Belgian cross-sectional study of 2524 generally healthy subjects (age 35-55 years) were used. The DII is a population-based, literature-derived dietary index that was developed to predict inflammation and inflammation-related chronic diseases...
February 28, 2015: British Journal of Nutrition
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