What is the Anti-Inflammatory Diet? (January 2011)

Inflammation is a set of symptoms that include pain, swelling, heat and redness of an affected organ tissue. It is the natural way the body’s immune system responds to attack, infection, or injury. Recently, there has been discussion regarding another form of inflammation that is not aligned with pain and if referred to the literature as chronic low-grade inflammation or “silent inflammation”. The links between diet, inflammatory processes, and disease are the topics of intense current research. A number of diseases, particularly chronic diseases later in life, such as heart disease, diabetes, arthritis, Alzheimer’s disease and certain cancers, are thought to be connected to chronic low-grade inflammation. The research to support specific interventions for the different medical conditions regarding inflammation is still lacking. The diet plan or the “perfect diet” for chronic low grade inflammation is still unclear.

While each of the many diets has its own specific and unique guidelines, the basic concept for following an anti-inflammatory diet is the same. That is the belief that constant or out-of control inflammation in the body leads to ill health, and that eating to avoid constant inflammation promotes better health and can ward off disease. Specifics vary from diet to diet, but in general anti-inflammatory diet suggests:

• eat plenty of fruits and vegetables;
• eat a good source of n-3 fatty acids, such as fish or fish oil supplements and walnuts;
• eat plenty of whole grains such as brown rice and bulgur wheat;
• eat lean protein sources such as chicken: cut back on red meat and full-fat dairy foods;
• minimize saturated and trans fats;
• avoided refined foods and processed foods;
• consume alcohol in moderation: and
• add a variety of spices, especially ginger and curry.

Is the anti-inflammatory diet the latest diet fad, or will time prove it to be part of a healthy lifestyle? Until more evidence based research is completed, following the general principles of the 2010 Dietary Guidelines Advisory Committee Report should be encouraged. The diet recommends that accumulating evidence documents that certain dietary patterns consumed around the world are associated with beneficial health outcomes.

Reprinted by the American Dietetic Association Journal, October 2010