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Diet is a main modifiable determinant involved in the development of obesity-related visceral adipose tissue low-grade chronic inflammation (LGCI). Pro-inflammatory and antiinflammatory properties of majority of whole foods and dietary constituents have been determined and presented as dietary inflammatory index (DII). The DII is a scoring algorithm based on extensive review of literature linking 45 food parameters with six biomarkers of inflammation. Overall DII score can take on values ranging from 7.98 (maximal proinflammatory dietary pattern) to -8.87 (maximal anti-inflammatory dietary pattern). Integrative anti-inflammatory approach to nutrition seems to be the milestone for tackling overweight/ obesity, LGCI, and inflammation-related chronic diseases.

Obesity-related low-grade chronic inflammation: implementation of the dietary inflammatory index in clinical practice is the milestone?