Table 1 Data used to build dietary indices. Panel A: Median (IQR) of food or nutrient intakes used as cut-off for the Mediterranean diet index. Panel B: Mean (SD) of food or nutrient intakes and overall inflammatory effect score used for the dietary inflammation index

Food group or nutrient (g/day)

Median (IQR)

Score

Legumes

81.40 (54.80–127.20)

+1 above the median

Cereals

74.70 (40.90–133.90)

+1 above the median

Fruits

253.20 (184.60–345.60)

+1 above the median

Vegetables

81.40 (54.80–127.20)

+1 above the median

Meat and meat products

100.20 (68.70–134.30)

+1 below the median

Milk and dairy products

148.70 (58.30–227.10)

+1 below the median

Monounsaturated/saturated fat ratio

1.45 (1.25–1.69)

+1 above the median

Ethanol consumption

9.60 (0.00–125.00)

+ 1 not abstainer and less than 24 g/day

Food group or nutrient

Mean (SD)

Overall inflammatory effect score

β-Carotene (μg)

3166.13 (1783.27)

−0.584

Caffeine (g)

35.91 (23.24)

−0.124

Carbohydrate (g)

218.48 (80.03)

0.109

Cholesterol (mg)

311.08 (129.26)

0.347

Energy intake(Kcal)

1825.98 (565.17)

0.180

Total fat (g)

73.35 (25.33)

0.298

Fibre (g)

18.80 (6.19)

−0.663

Folic Acid (μg)

253.26 (88.03)

−0.207

Ferrum (mg)

11.67 (3.49)

0.032

Garlic (g)

2.90 (2.95)

−0.412

MUFA (g)

35.70 (12.66)

−0.019

Niacin(mg)

15.57 (4.68)

−1.00

N-3 Fatty acid (g)

1.08 (0.38)

−0.436

n-6 Fatty acid (g)

7.10 (3.28)

−0.159

Onion

8.71 (7.91)

−0.301

Protein(g)

75.44 (23.16)

0.021

PUFA (g)

8.76 (3.72)

−0.337

Riboflavin (mg)

1.39 (0.48)

−0.727

Saturated fat (g)

24.74 (9.95)

0.429

Tea (g)

45.93 (81.72)

−0.536

Thiamin (mg)

0.87 (0.27)

−0.354

Vitamin A (RE)

1047.19 (683.17)

−0.401

Vitamin B6 (mg)

1.64 (0.50)

−0.365

Vitamin C (mg)

134.39 (68.63)

−0.424

Vitamin D (μg)

2.38 (1.22)

−0.446

Vitamin E (mg)

7.41 (2.93)

−0.419

Zinc (mg)

10.37 (3.43)

−0.313