The Dietary Inflammatory Index (DII) was developed based on research linking dietary patterns to inflammatory biomarkers, including pro-inflammatory factors such as CRP, IL-1β, IL-6, and TNF-α, which exacerbate hepatic inflammation and promote NAFLD progression, as well as anti-inflammatory markers such as interleukin-4 (IL-4) and interleukin-10 (IL-10) (16, 17). Here, IL10 is linked to metabolic dysfunction-associated steatotic liver disease.