The effect of dietary oxidation balance scores and volatile organic compounds exposures on inflammation

Inflammation is a significant factor in adverse health outcomes, but the combined effects of diets with varying oxidation levels and exposure to volatile organic compounds (VOCs) on inflammation are not well understood. This study aimed to elucidate the effects of the recognized Dietary Oxidative Balance Score (DOBS) and five VOCs on the systemic immune-inflammation index (SII) and C-reactive protein (CRP).