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DII Inflammation Food Grade System™

How DII scores and the Inflammatory Food Grade System™ Works

The DII™ scoring system is essentially a way for physicians and other healthcare providers to measure how “inflammatory” a food product is to your body’s gastrointestinal system.  It starts by looking at 45 specific food parameters (35 of which are nutrients and 10 of which are whole foods and spices) for which we have estimates of inflammatory potential based on our extensive review of the literature. We then look at whole foods, analyze and link them to the inflammatory effect scores for each of the 45 food parameters, and this generates a “food parameter-specific DII score”.
It isn’t until you have either an entire recipe or an individual’s eating habits that the comprehensive DII Score is calculated for those. In terms of individuals, DII scores are computed from what they tell us about what they eat.  These dietary data can come from recall interviews or from a questionnaire – either a full-length food frequency questionnaire or from the DII screener.  We then take the information on food intake that individuals provide and link it to our large nutrient database to derive nutrient intake values. From this data, the results are summed up to get the overall DII score for an individual.questionnaire – either a full-length food frequency questionnaire or from the DII screener.  We then take the information on food intake that individuals provide and link it to our large nutrient database to derive nutrient intake values. From this data, the results are summed up to get the overall DII score for an individual.

 

Dietary Inflammation Food Grades™

As you can see from the information above, the Dietary Inflammatory Index (DII)™ is the index used to measure how inflammatory foods are to your body and organs. It is derived through a complex mathematical formula. Complicating things for consumers is the fact that Western diets make it difficult for many Americans to comprehend the concept of pro-inflammatory vs anti-inflammatory foods.  For example, on the DII scale, many dairy products such as yogurt and milk are classified as “highly inflammatory” while chili peppers are “anti-inflammatory.” According to Dr. Hébert, the confusion often arises from a disconnect between the taste of the foods and their physiological inflammatory or anti-inflammatory properties on the body.
In order to make the raw DII™ scores easier to understand for consumers, they are converted into a simple “A to F” scale called the Dietary Inflammation Food Grade™, which can then be used for labeling food products.