Inflammation: the Good, the Bad and the Preventable?

Abstract

The purpose of this research paper was to investigate how diet may influence inflammation and provide an overall summary and conclusion based on the findings. This paper sought to answer the question of whether particular diets, foods or compounds in foods could reduce the level of inflammation in the body. The journal articles chosen focused on the following as related to levels of inflammation: The Mediterranean Diet, consumption levels of Vitamin C, consumption of different types of dietary fat, and consumption of fruits and vegetables. Lower levels of inflammatory such as c-reactive proteins were found in those who followed a Mediterranean diet pattern, those with high levels of vitamin C in their blood plasma, and those with who consumed high amounts of fruits and foods with folate. Other markers such as interleukin-6 were reduced in those with diets high in legumes, vegetables, beta carotene and vitamin C. Although each study positively supported the question of whether particular diets and foods can lower levels of inflammation, each study had limitations as well. Of particular importance were overall lifestyle patterns. Many of the participants in each study who had lower levels of inflammatory markers had healthy eating patterns and led an overall healthy lifestyle. This raises the question as to whether food alone can lower the levels of inflammation or does the combination of healthy eating alongside a physically healthy lifestyle have the most impact?