The inflammatory potential of the diet as a link between food processing and low-grade inflammation: An analysis on 21,315 participants to the Moli-sani study - Mignogna, Cristiana; Costanzo, Simona; Di Castelnuovo, Augusto; Ruggiero, Emilia; Shivappa, Nitin; Hebert, James R.; Esposito, Simona; De Curtis, Amalia; Persichillo, Mariarosaria; Cerletti, Chiara; Donati, Maria Benedetta; de Gaetano, Giovanni; et al. (Clinical nutrition (Edinburgh, Scotland), 2022)
Keywords: C-reactive protein; clinical nutrition; cross-sectional studies; Dietary inflammatory index; food frequency questionnaires; Food processing; human health; inflammation; leukocytes; Low-grade inflammation; minimally processed foods; NOVA classification; Pro-inflammatory diet; regression analysis; CRP; NOVA classification; Pro-inflammatory diet; UPF; Food processing; CVD; FFQ; Low-grade inflammation; PA; INFLA-score; WBC; Dietary inflammatory index; E-DII; BMI