Food inflammation index reveals the key inflammatory components in foods and heterogeneity within food groups: How do we choose food?
Quantifying 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.
Authors
- Liangxiao Zhang (ORCID: https://orcid.org/0000-0002-9916-2952)
- Baiyi Lu (ORCID: https://orcid.org/0000-0002-7573-0679)
- Jianfu Shen (ORCID: https://orcid.org/0000-0003-2064-8560)
- Chen Cheng (ORCID: https://orcid.org/0000-0003-2538-9123)
- Yansong Zhang (ORCID: https://orcid.org/0000-0003-2198-0987)
- Peiwu Li (ORCID: https://orcid.org/0000-0002-4264-8687)
- Zhangtie Wang
- Changzheng Yuan
- Nesma S Abdelaty
- Ruihai Liu
Institutions
- University of Pittsburgh (US)
- Cornell University (US)
- Ministry of Agriculture (HU)
- Chinese Academy of Agricultural Sciences (CN)
- Oil Crops Research Institute (CN)
- Ministry of Agriculture and Rural Affairs (CN)
- Second Affiliated Hospital of Zhejiang University (CN)
Publication Details
- Journal
- Journal of Advanced Research
- Published
- 2024-10-12
- DOI
- https://doi.org/10.1016/j.jare.2024.10.010
- Citations
- 22
- Primary Topic
- Nutritional Studies and Diet
- Type
- article
- Field-Weighted Citation Impact
- 11.94
Funders
- National Natural Science Foundation of China
- Natural Science Foundation of Zhejiang Province