医学
炎症
多不饱和脂肪酸
地中海饮食法
血糖负荷
全身炎症
生理学
升糖指数
食品科学
脂肪酸
内科学
血糖性
生物化学
生物
胰岛素
标识
DOI:10.1177/0884533610385703
摘要
The emerging role of chronic inflammation in the major degenerative diseases of modern society has stimulated research into the influence of nutrition and dietary patterns on inflammatory indices. Most human studies have correlated analyses of habitual dietary intake as determined by a food frequency questionnaire or 24‐hour recall with systemic markers of inflammation like high‐sensitivity C‐reactive protein (HS‐CRP), interleukin‐6 (IL‐6), and tumor necrosis factor alpha (TNF‐α). An occasional study also includes nutrition analysis of blood components. There have been several controlled interventions which evaluated the effect of a change in dietary pattern or of single foods on inflammatory markers in defined populations. Most studies reveal a modest effect of dietary composition on some inflammatory markers in free‐living adults, although different markers do not vary in unison. Significant dietary influences have been established for glycemic index (GI) and load (GL), fiber, fatty acid composition, magnesium, carotenoids, and flavonoids. A traditional Mediterranean dietary pattern, which typically has a high ratio of monounsaturated (MUFA) to saturated (SFA) fats and ω‐3 to ω‐6 polyunsaturated fatty acid (PUFAs) and supplies an abundance of fruits, vegetables, legumes, and grains, has shown anti‐inflammatory effects when compared with typical North American and Northern European dietary patterns in most observational and interventional studies and may become the diet of choice for diminishing chronic inflammation in clinical practice.
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