https://www.selleckchem.com/products/tpen.html
Background Dietary components are known to affect chronic low-grade inflammation status. The dietary inflammatory index (DII®) was developed to measure the potential impact of a diet on an individual's inflammatory status, and it has been validated mainly in Western countries. Objective This study aimed to examine the validity of the energy-adjusted DII (E-DIITM) using high-sensitivity C-reactive protein (hs-CRP) concentration in Japanese men and women. Methods In total, 6,474 volunteers from a cancer-screening program (3,825 men and 2,649
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