The ability of diet to control systemic inflammation in the body is quantified by the Dietary Inflammatory Index (DII), which is a score (number). Scientists from the Statewide South Carolina Cancer Prevention and Control Program at the University of South Carolina, under the direction of James R. Hébert, are credited for developing the DII. It is based on the analysis and evaluation of 1943 peer-reviewed research articles published through 2010 that address nutrition and six inflammatory biomarkers. Clarivate Web of Science reports that as of 23 November, 480 peer-reviewed scientific articles, including 39 meta-analyses, have been published using the DII.
Recent studies have shown that skeletal muscle's function as an endocrine organ mediates many of the advantages of exercise. That is, while muscles contract, a number of chemicals called myokines are released, which encourage the creation of new tissue, tissue repair, and a variety of Anti-inflammatory Drugs activities, hence lowering the chance of acquiring a variety of inflammatory disorders. The microbiome has been identified as a key modulator in the study of how exercise affects inflammation and the microbiome.
