07 February 2010
The Role of Nutrition in Inflammation
In the articles Inflammation and Metabolic Disorders and Inflammation in Obesity-Related Diseases, the authors indicated that high-fat foods can contribute to inflammation. Navab, Gharavi, and Watson (2008) further reported that foods which are characteristically "high fructose, high-energy density, low fiber, and low dairy" can lead to inflammation. There are some confusing contradictions in the nutrition recommendations in the lay articles, however. In the article that we discussed last week The Inflammation Age, the author indicated that whole grains, eggs, and poultry can result in inflammation. Whereas, in the article A Good Diet Can Defeat Chronic Inflammatory Illnesses, Garrison recommended eating sprouted breads, egg whites, and lean proteins like chicken. She also recommended eating fruits and vegetables, but also indicated that eliminating tomatoes and "nightshade vegetables like eggplant and bell pepper" can reduce the symptoms of inflammation. So what role do foods actually play in inflammation? Which foods should people avoid and which foods should people consume to minimize inflammation?
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The key to an anti-inflammatory diet is to maximize lean foods with antioxidants, Omega 3 and a low-glycemic load. Fruits and vegetables are very important anti-inflammatory agents; they are full of flavonoids and carotenoids which have potent antioxidant and anti-inflammatory activities. Inflammation causing foods should be avoided as well, such as processed sugars, processed meats, red meat, Omega 6, trans fats and foods with high-glycemic loads. Avoid cooking oils, as they are very high in Omega 6, instead use extra virgin olive oil and it has a healthier ratio of Omega 6:Omega 3, and is rich in flavonoids. For more information and Dr. Weil’s Anti-Inflammatory Food Pyramid, view: http://www.drweil.com/drw/ecs/pyramid/press-foodpyramid.html. Theoretically increasing your vitamin E intake can decrease free radicals and possibly decrease the cell damage in adipocytes that cause inflammation, as discussed in the obesity review article. However, I was not able to locate any research relating vitamin E specifically to adipocytes; therefore I cannot say with certainty that it will have an effect.
ReplyDeleteI found an article that studied the affects of vitamin E and D3 on insulin-induced glucose uptake in rat adipocytes. Even though vitamin E is an helpful antioxidant, as stated by sherry, results in the study show that it does not improve insulin-induced glcose uptake. However, vitamin D3 showed that it can suppress insulin-induced glucose uptake. The article can be viewed at:http://www.journals.elsevierhealth.com/periodicals/diab/article/PIIS0168822701003242/abstract
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