Dietary Factors That Promote or Retard Inflammation.

January 1, 2006 Human Health and Nutrition Data 0 Comments

Dietary Factors That Promote or Retard Inflammation.

Year: 2006
Authors: Basu, A., Devaraj, S., Jialal, I.
Publication Name: Arterioscler Thromb. Vasc. Biol.
Publication Details: Volume 26, Pages 995-1001.


Inflammation plays a pivotal role in all stages of atherosclerosis. Cardiovascular risk factors and metabolic syndrome are typified by low-grade inflammation. Intervention trials convincingly demonstrate that weight loss reduces biomarkers of inflammation, such as C-reactive protein (CRP) and interleukin (IL)-6. Limited studies have shown that certain dietary factors; oleic acid, alpha-linolenic acid, and antioxidants RRR-a-alpha tocopherol, reduce biomarkers of inflammation. Most of the studies with fish oil supplementation have shown null effects, and conflicting results have been reported with saturated and trans fatty acids, cholesterol, and soy intake. Much further research is needed to define the role of individual dietary factors on the biomarkers of inflammation and the mechanism of the anti-inflammatory
effects of weight loss. Author's Abstract.

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