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Chronic diseases, lifestyle and dietary deficiencies lead to chronic inflammation. It negatively affects all physiological functions of the body causing an array of diseases such as diabetes, cancer, cardiovascular disorders, autoimmune disorders, and aging1.
Diets comprising high phenolic compounds that possess anti-inflammatory properties such as fruits, vegetables, legumes, and oilseeds have shown to be effective in reducing chronic inflammation2.
Fats particularly omega-3 fatty acids from fish oil and plant sources such as flaxseeds, walnuts, chia seeds, edamame have shown to have a positive effect in decreasing the effects of chronic inflammatory diseases3.
C-Reactive Protein (CRP) and Erythrocyte Sedimentation Rate (ESR) are the two tests widely used to diagnose inflammation in the body. These two tests alone do not detect chronic diseases but these act as a biomarker for infection and inflammation thus alerting healthcare professionals for further diagnosis.
Renata A. Carnauba, Daniela F. S. Chaves, Ana Beatriz Baptistella, Valeria Paschoal, Andreia Naves, Anna Maria Buehler. (2017) Association between high consumption of phytochemical rich foods and anthropometric measures: a systematic review. International Journal of Food Sciences and Nutrition 68:2, pages 158-166
Fengmei Zhu et al, Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: A review, Journal Critical Reviews in Food Science and Nutrition Volume 58, 2018 - Issue 8
Artemis P Simpoulos. Omega-3 Fatty Acids in Inflammation and Autoimmune Diseases Journal of the American College of Nutrition Volume 21, 2002 - Issue 6