2.1. Calculating the DII and E-DII Scores
The DII was developed to estimate the inflammatory potential of an overall food pattern and has been described elsewhere [Food-specific parameters used to calculate the DII that were available from the MedLey study WFR include energy (kJ), carbohydrate (CHO, g), protein (g), total fat (g), monounsaturated fat (MUFA, g), saturated fat (SFA, g), polyunsaturated fat (PUFA, g), omega-6 PUFA (mg), omega-3 PUFA (mg), fibre (g), cholesterol (mg), folic acid (µg), total folate (µg), iron (mg), magnesium (mg), zinc (mg), thiamine (mg), riboflavin (mg), niacin-eq. (mg), vitamin A (RE), vitamin C (mg), vitamin D (µg), vitamin E (mg), β-carotene-eq. (µg), flavanols (mg), flavones (mg), flavonols (mg), flavanones (mg), anthocyanidins (mg), isoflavones (mg), alcohol (g), caffeine (mg), garlic (g), ginger (g), onion (g), black tea (g), green tea (g), pepper (g), thyme/oregano (mg), and rosemary (mg). 