Inflammation: nutritional, botanical, and mind-body influences.
Chronic inflammation is becoming an important risk factor to identify in regard to inhibiting disease onset and its progression. Nutritional science attempted to improve health by manipulating fats so that we could consume "healthy" nonsaturated fats while simultaneously allowing foods to have a longer shelf-life. However, despite our good intentions, trans-fats and partially hydrogenated oils have been found to promote inflammation and adversely affect health. This article reviews how essential fatty acids, the ratio of omega-3 to omega-6 fatty acids, glycemic load, the Mediterranean diet, specific foods and botanicals, and the mind-body relation influence the inflammatory cascade.
Rakel
David P
DP
Department of Family Medicine, University of Wisconsin Integrative Medicine, Faculty Development and Integrative Medicine, University of Wisconsin Medical School, Madison 53711, USA. drakel@fammed.wisc.edu
Rindfleisch
Adam
A
D002908:Chronic Disease; D000529:Complementary Therapies; D038441:Diet, Mediterranean; D005227:Fatty Acids / Q000009:adverse effects / Q000378:metabolism / Q000494:pharmacology; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6 / Q000009:adverse effects; D006801:Humans; D006865:Hydrogenation; D007249:Inflammation / Q000178:diet therapy / Q000209:etiology / Q000517:prevention & control; D018673:Nutrition Policy; D011603:Psychophysiology; D012307:Risk Factors
D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6