Journal
NUTRITION IN CLINICAL PRACTICE
Volume 32, Issue 3, Pages 318-325Publisher
WILEY
DOI: 10.1177/0884533617700353
Keywords
anti-inflammatory diet; fatty acids; Mediterranean diet; glycemic index; nutrition therapy
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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.
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