Evidence mapPaperPMID 39401693Full record

ArticleJournal of advanced research2025

Food inflammation index reveals the key inflammatory components in foods and heterogeneity within food groups: How do we choose food?

Zhangtie Wang, Changzheng Yuan, Yansong Zhang, Nesma S Abdelaty, Cheng Chen, Jianfu Shen, Liangxiao Zhang, Baiyi Lu, Ruihai Liu, Peiwu Li

Abstract read
In one paragraph

Article in Journal of advanced research, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.

0numbers the graph read from it
0cells of the map it votes in
17citing papers in PubMed
field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

17 citing papers in PubMed.

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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Zhangtie WangCollege of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.
Changzheng YuanSchool of Public Health, the Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, China; Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, the United States of America.
Yansong ZhangCollege of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.
Nesma S AbdelatyCollege of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.
Cheng ChenCenter for Ultrasound Molecular Imaging and Therapeutics, University of Pittsburgh, Pittsburgh, PA, USA.
Jianfu ShenCollege of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.
Liangxiao ZhangOil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China.
Baiyi LuCollege of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China. Electronic address: bylu@zju.edu.cn.
Ruihai LiuDepartment of Food Science, Cornell University, Ithaca, USA.
Peiwu LiCollege of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China; Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

introductionFood is a critical factor of chronic inflammation. Few studies tried to quantize inflammatory effects of food. Moreover, the discrepancies in inflammatory effects among foods within the same food group are frequently ignored.

objectivesThis study aimed to compare inflammatory effects of food based on Food Composition Tables via a Food Inflammation Index (FII). We aimed to reveal heterogeneity within food groups in dietary guidelines and identify the key components.

methodsThe FII was adapted from Dietary Inflammation Index (DII) with a weighted algorithm, validated by NHANES.The Food Inflammation Scores of Individuals (FISI) of various dietary patterns were analyzed and compared. FII scores were converted to percentages for intuitive grading using the United States Department of Agriculture Food Composition Table (USDA-FCT), and China-FCT was also used for validation.The FII scores of various food groups based on USDA-FCT and dietary guidelines were counted and compared to reveal the heterogeneity within food groups.

resultsFII proves effective in delineating food inflammatory effects. It reveals substantial inflammatory risk even with adherence to the Mediterranean diet, highlighting the need to address intra-group heterogeneity. Within USDA-FCT, nuts and select vegetable oils (rich in flavonoids and n-3 polyunsaturated fatty acids) are notable anti-inflammatory foods, contrasting with pro-inflammatory meats high in saturated fats. According to the current dietary nutrition guidelines, the inflammatory effects of food groups vary greatly. Further subdivision of food groups can weaken the problem of heterogeneity within food groups, thereby providing more accurate dietary recommendations.

conclusionQuantifying the inflammatory effects of whole foods is important for general consumers to realize their own dietary inflammatory exposure risk. The FII reveals the heterogeneity within food groups and can be a reference for dietary recommendations. This public tool could be beneficial for consumer choice, dietary guideline revision, science research for healthier eating.

Indexed as

DietFoodInflammationAdultFemaleHumansMaleNutrition PolicyNutrition SurveysUnited StatesDietary guidelineFood composition tableFood inflammation indexHeterogeneityQuality index

Identifiers

PMID39401693
PMCPMC12302825

What Socratic holds

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LicenceCC BY-NC-ND
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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.