An inflammatory diet refers to a dietary pattern that causes systemic inflammation, which is a key factor in the development and progression of various chronic diseases.
The inflammatory potential of a diet can be assessed using the Empirical Dietary Inflammatory Index (EDII) and the Dietary Inflammatory Index (DII).
A pro-inflammatory diet typically includes high intakes of red and processed meats, refined carbohydrates, saturated fats, and sugary beverages.
These foods are associated with increased levels of inflammatory markers such as interleukin-6 (IL-6), C-reactive protein (CRP), and tumor necrosis factor-alpha (TNF-α).
Conversely, an anti-inflammatory diet emphasizes the consumption of fruits, vegetables, whole grains, nuts, legumes, and sources of omega-3 fatty acids such as fish.
These foods are linked to lower levels of inflammatory markers and are thought to modulate inflammatory pathways, thereby reducing the risk of chronic diseases such as cardiovascular disease, type II diabetes, and certain cancers.
The EDII, for example, is a weighted sum of 18 food groups, with 9 being anti-inflammatory and 9 pro-inflammatory, an has been validated in multiple cohorts, showing significant associations with inflammatory biomarkers.
The DII scores of dietary components is based on their effects on inflammatory markers.
An inflammatory diet can either promote or reduce inflammation based on its composition, with significant implications for chronic disease risk and management.