Dietary Inflammatory Index


Reference#: 00984

Invention Description:

The subject invention is a Dietary Inflammatory Index. The DII is a new tool for assessing the inflammatory potential of diet that can be applied to any population in which dietary data have been collected. It also has the potential to be used for evaluating and guiding individuals in setting dietary goals to decrease levels of inflammation and possibly reduce the risk of certain chronic conditions.

Advantages and Benefits:

  1. Even though other dietary indices exist, this invention is the first known literature-based index to focus primarily on the inflammatory properties of the diet.

  2. The Inflammatory Index is based upon an extensive literature search incorporating cell culture, animal, and epidemiologic studies on the effect of diet on inflammation.

  3. The overall score is dependent on the whole diet, not just certain nutrients or foods. Inflammatory Index scoring is not dependent on population means or recommendations of intake; it is based on results published in the scientific literature.

  4. Diets of study or survey participants or patients are related to the global norms of intake based on the food databases collected from around the globe. Thus the scoring is both completely objective and "anchored" to realistic intakes of people living in diverse culinary traditions from around the world.

  5. The Inflammatory Index is not limited to micronutrients and macronutrients but also incorporates commonly consumed components of the diet including flavonoids, spices, and tea.

Potential Applications:

This invention has application is the treatment of cancer, cardiovascular disease, and other diseases associated with inflammation. It also has potential for patient counseling.


Inflammation is associated with a number of chronic conditions, such as cancer and cardiovascular disease. Diet has consistently been shown to modulate inflammation, and reducing inflammation may help prevent or treat these conditions. To facilitate research into the inflammatory effect of diet on health in humans, the inventors sought to develop and validate an Inflammatory Index designed to assess the inflammatory potential of individuals’ diets. An Inflammatory Index was developed based on the results of an extensive literature search and collection of elven food consumption datasets from human populations in eleven countries representing a wide range of intakes of all food parameters used in constructing the dietary inflammatory index (DII).




Patent Information:
For Information, Contact:
Technology Commercialization
University of South Carolina
James Hebert
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