The IF Rating Formula
The formula used to calculate the IF RatingTM includes more than 20 different factors that affect a food’s inflammatory or anti-inflammatory potential, including:
- amount and type of fat
- essential fatty acids
- vitamins, minerals and antioxidants
- glycemic index
- anti-inflammatory compounds
For each of these factors, points are added or subtracted based on the amount of that nutrient present1 compared with the documented effects of various dosages of that nutrient on inflammation in humans.2 The result is a single number that estimates the net effects of all of these factors. A negative IF Rating suggests that a food or meal may have inflammatory effects; a positive IF Rating indicates an anti-inflammatory effect. The higher the number, the stronger the effect.
The IF Ratings of individual foods and ingredients can be combined to estimate the effects of meals and recipes. The IF Rating is dependent on serving size. For example, the IF Rating of 1 cup of romaine lettuce is 73; the rating for 2 cups is 146.
1Nutrient composition data is provided by the USDA National Nutrient Database for Standard Reference.
2More information about the effect of individual nutrients on inflammation, along with a research bibilography, can be found in The Inflammation Free Diet Plan.