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Anti‐Inflammatory Diet in Clinical Practice: A Review
Author(s) -
Ricker Mari Anoushka,
Haas William Christian
Publication year - 2017
Publication title -
nutrition in clinical practice
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.725
H-Index - 71
eISSN - 1941-2452
pISSN - 0884-5336
DOI - 10.1177/0884533617700353
Subject(s) - medicine , proinflammatory cytokine , inflammation , disease , inflammatory response , glycemic , clinical practice , chronic disease , intensive care medicine , immunology , diabetes mellitus , physical therapy , endocrinology
Recently, there has been an increase in the research regarding the impact of acute and chronic inflammation on health and disease. Specific foods are now known to exert strong effects on inflammatory pathways within the body. Carefully selecting foods that are anti‐inflammatory in nature while avoiding foods that are proinflammatory is central to an anti‐inflammatory diet plan. Ultimately, the plan models a pattern of eating that (1) focuses on eating whole, plant‐based foods that are rich in healthy fats and phytonutrients and (2) maintains a stable glycemic response.