Scientific basis of dietary inflammatory index (DII): A dietary tool to metabolic syndrome risk

作者：Falak Zeb, Tareq M. Osaili, Huma Naqeeb, MoezAlIslam E. Faris, Leila Cheikh Ismail, Reyad S. Obaid, Farah Naja, Hadia Radwan, Hayder Hasan, Mona Hashim, Dimitrios Papandreou, Ioannis N. Savvaidis, Sharifa AlBlooshi, Iftikhar Alam · 发表于：Clinical Nutrition Open Science · 年份：2025 · DOI：10.1016/j.nutos.2025.04.002 · 被引用次数：10 · 研究领域：Diet, Metabolism, and Disease、Nutritional Studies and Diet、Nutrition, Genetics, and Disease

Background and Aims The dietary inflammatory index (DII) is a tool that quantifies the inflammatory potential of an individual's diet, offering a scientific basis for personalized nutrition. The DII scores of foods and nutrients are based on their pro- or anti-inflammatory potential. DII is associated with metabolic diseases and health status but the results are inconsistent. Therefore this review was conducted to highlight the scientific basis of DII and its association with metabolic diseases. Methods We conducted independent literature research for this review between January 2006 and January 2025 utilizing scholarly databases such as PubMed, ScienceDirect, Google Scholar, and Web of Science. Results This review highlights the scientific basis of DII, focusing on its ability to capture the complex interactions between dietary patterns and health outcomes in various inflammatory and metabolic diseases. Moreover, the current review discusses the modification and interpretation of multiple types of DII over time. By calculating an individual's DII score, healthcare professionals can identify pro-inflammatory dietary patterns that may exacerbate chronic diseases with an inflammatory predisposing background, such as obesity, cardiovascular disease, diabetes, and cancer. This review also highlight the association of DII score with various inflammation-associated diseases and strengthen nutrition guidelines to promote anti-inflammatory dietary patterns. Conclusion The DII offers ...