Table 2 Summary of average LTC consumption based on the 23 M3 food parameters included in calculating the Dietary Inflammatory Index (DII)
Food Parameter | DII Weight | Canadian RDA/AI** | Mean Resident Intake*** |
|---|---|---|---|
Energy (kcal) | 0.18 | n/a | 1561 |
Protein (g) | 0.021 | m 56; f 46 | 58 |
Carbohydrate (g) | 0.097 | 130 | 217 |
Fibre (g) | -0.663 | m 30; f 21 | 12.7 |
Total fat (g) | 0.298 | ND | 52.7 |
Saturated fat (g) | 0.373 | n/a | 15.9 |
Trans fat (g) | 0.229 | n/a | 1.5 |
n-3 Fatty acids (g) | -0.436 | m 1.6; f 1.1 | 1.3 |
n-6 Fatty acids (g) | -0.159 | m 14; f 11 | 7.3 |
Cholesterol (mg) | 0.11 | n/a | 240 |
Vitamin A (RAE mcg) | -0.401 | m 900; f 700 | 658 |
b-Carotene (mcg) | -0.584 | n/a | 2114 |
Thiamin/Vitamin B1 (mg) | -0.098 | m 1.2; f 1.1 | 1.3 |
Riboflavin/Vitamin B2 (mg) | -0.068 | m 1.3; f 1.1 | 1.8 |
Niacin/Vitamin B3 (mg) | -0.246 | m 16; f 14 | 14.1 |
Vitamin B6 (mg) | -0.365 | m 1.7; f 1.5 | 1.2 |
Vitamin B12 (mcg) | 0.106 | 2.4 | 3.7 |
Vitamin C (mg) | -0.424 | m 90; f 75 | 104 |
Folic acid (mcg) | -0.19 | 400 | 236 |
Fe (mg) | 0.032 | 8 | 9.5 |
Mg (mg) | -0.484 | m 420; f 320 | 223 |
Zn (mg) | -0.313 | m 11; f 8 | 7.3 |
Selenium (mg) | -0.191 | 55 | 72 |