Low-grade inflammation is a risk factor for many of the major non-communicable diseases such as cardiovascular disease and type 2 diabetes. Many components of our diet can in theory increase or reduce inflammation. However, there are few high quality studies that have investigated the effect of diet on inflammation in practice. From what we know about diet and inflammation, intake of fat and the fat quality of the diet plays a central role. Less is known about the dietary content of carbohydrates and protein in relation to low-grade inflammation. Very few observational studies with large numbers participants have been carried out, which means that the precision of the existing data is low. The aim of the current project is to investigate if habitual intake of fat, carbohydrates and protein, as well as quality markers for these nutrients, are associated with ,markers of low-grade inflammation.