The DII is a valuable tool for assessing how diet influences systemic inflammation, which is a key factor in the development of chronic diseases, including cardiovascular conditions, diabetes, and neurodegenerative disorders like Alzheimer's disease. Diets with a high inflammatory potential, such as those rich in refined sugars, trans fats, and processed foods, are associated with increased inflammation, which can impair brain function, contribute to mood disorders, and accelerate cognitive decline. Conversely, anti-inflammatory diets rich in fruits, vegetables, whole grains, and omega-3 fatty acids support neurological health by reducing oxidative stress, promoting neuroprotection, and improving overall brain function.
The DII is calculated by evaluating an individual’s dietary intake of pro-inflammatory and anti-inflammatory foods and nutrients, such as saturated fats, sugars, fiber, vitamins, and omega-3s. Data is typically gathered through dietary recall surveys or food frequency questionnaires (FFQs). Each dietary component is assigned an inflammatory score based on its known effects on inflammatory markers like C-reactive protein (CRP). These scores are combined to produce an overall DII score, where higher positive values indicate a more pro-inflammatory diet and negative values indicate an anti-inflammatory diet. Nutrition software and tools can facilitate the calculation of DII, enabling researchers and practitioners to identify dietary patterns that may require modification to improve health outcomes.