Exploring the Links between Diet and Inflammation: Dairy Foods as Case Studies

Hess, Julie; Stephensen, Charles B.; Kratz, Mario; Bolling, Bradley W.

doi:10.1093/advances/nmab108

Cited by 27 publications

(19 citation statements)

References 75 publications

(83 reference statements)

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“…• Refined grains Low in nutrients and dietary fiber with an inadvertent effect on gut microbiome 103 and oxidative stress 4,84,85 • Fatty meat and fatty meat products Saturated fat from meat has pro-inflammatory effects 39,40 Western diet with high consumption of (processed) meat, refined sugars and processed foods is associated with mortality, 52 chronic disease, 27,43,44,[46][47][48][49] pro-inflammatory microbiome, 50 and allergic disease.…”

Section: Recommended Foods In Age-appropriate Amountsmentioning

confidence: 99%

The immune‐supportive diet in allergy management: A narrative review and proposal

Vlieg‐Boerstra

Groetch

Vassilopoulou

et al. 2023

Allergy

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The role of nutrition is increasingly recognized in the management of chronic immune diseases. However, the role of an immune‐supportive diet as adjuvant therapy in the management of allergic disease has not been similarly explored. This review assesses the existing evidence for a relationship between nutrition, immune function, and allergic disease from a clinical perspective. In addition, the authors propose an immune‐supportive diet to enhance dietary interventions and complementing other therapeutic options for allergic disease from early life to adulthood. A narrative review of the literature was conducted, to determine the evidence of the relationship between nutrition and immune function, overall health, epithelial barrier function, and gut microbiome, particularly in relation to allergy. Studies on food supplements were excluded. The evidence was assessed and utilized to develop a sustainable immune‐supportive diet to complement other therapies in allergic disease. The proposed diet consists of a highly diverse range of fresh, whole, and minimally processed plant‐based and fermented foods supplemented with moderate amounts of nuts, omega‐3‐rich foods and animal‐based products in proportional amounts of the EAT‐Lancet diet, such as (fatty) fish, (fermented) milk products which may be full‐fat and eggs, lean meat or poultry, which may be free‐range or organic.

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Section: Recommended Foods In Age-appropriate Amountsmentioning

confidence: 99%

The immune‐supportive diet in allergy management: A narrative review and proposal

Vlieg‐Boerstra

Groetch

Vassilopoulou

et al. 2023

Allergy

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“…In fact, growing attention is being paid to the role of nutrition in the health of the retina and visual impairment. Several studies suggested antioxidant and anti-inflammatory effects of some specific foods [ 40 , 41 ]. The AREDS1 and AREDS2 pieces of research focused on specific nutritional intake and dietary supplements as strategies for preventing and slowing down AMD development.…”

Section: Discussionmentioning

confidence: 99%

“…It has been demonstrated that an alteration in the balance of dietary omega 3- and omega 6, with a high food intake of omega 6, increases the risk of developing AMD [ 63 ]. The MedDiet has been defined as a longevity determinant thanks to the properties of its components [ 40 , 41 ]. Considerable scientific evidence supports the protective and preventive role of this food pattern against chronic noncommunicable diseases [ 64 ].…”

Section: Discussionmentioning

confidence: 99%

Retinal Microvasculature and Neural Changes and Dietary Patterns in an Older Population in Southern Italy

Tatoli

Lampignano

Donghia

et al. 2023

IJERPH

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Background: Like other parts of the body, the retina and its neurovascular system are also affected by age-related changes. The rising age of populations worldwide makes it important to study the pathologies related to age and their potential risk factors, such as diet and eating habits. The aim of this study was to investigate the predictive power of food groups versus retinal features among noninstitutionalized older adults from Southern Italy using a machine learning approach. Methods: We recruited 530 subjects, with a mean age of 74 years, who were drawn from the large population of the Salus in Apulia Study. In the present cross-sectional study, eating habits were assessed with a validated food frequency questionnaire. For the visual assessment, a complete ophthalmic examination and optical coherence tomography-angiography analyses were performed. Results: The analyses identified 13 out of the 28 food groups as predictors of all our retinal variables: grains, legumes, olives-vegetable oil, fruiting vegetables, other vegetables, fruits, sweets, fish, dairy, low-fat dairy, red meat, white meat, and processed meat. Conclusions: Eating habits and food consumption may be important risk factors for age-related retinal changes. A diet that provides the optimal intake of specific nutrients with antioxidant and anti-inflammatory powers, including carotenoids and omega-3 fatty acids, could have beneficial effects.

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“…It is a physiological protective mechanism and a necessary part of healing ( 88 ). Evidence supporting the impact of specific foods on chronic persistent inflammation in the body is limited ( 89 ). Inflammation is useful because it is the result of the body fighting the infection; however, it is adverse because it damages a lot of the healthy cells in the process.…”

Section: Anti-inflammatory Activity Of Mushroomsmentioning

confidence: 99%

Mushrooms as future generation healthy foods

Bell

Silva

Guina³

et al. 2022

Front. Nutr.

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The potential of edible mushrooms as an unexploited treasure trove, although rarely included in known food guidelines, is highlighted. Their role in shielding people against the side effects of an unhealthy stylish diet is reviewed. Mushrooms complement the human diet with various bioactive molecules not identified or deficient in foodstuffs of plant and animal sources, being considered a functional food for the prevention of several human diseases. Mushrooms have been widely used as medicinal products for more than 2,000 years, but globally the potential field of use of wild mushrooms has been untapped. There is a broad range of edible mushrooms which remain poorly identified or even unreported which is a valuable pool as sources of bioactive compounds for biopharma utilization and new dietary supplements. Some unique elements of mushrooms and their role in preventative healthcare are emphasized, through their positive impact on the immune system. The potential of mushrooms as antiviral, anti-inflammatory, anti-neoplastic, and other health concerns is discussed. Mushrooms incorporate top sources of non-digestible oligosaccharides, and ergothioneine, which humans are unable to synthesize, the later a unique antioxidant, cytoprotective, and anti-inflammatory element, with therapeutic potential, approved by world food agencies. The prebiotic activity of mushrooms beneficially affects gut homeostasis performance and the balance of gut microbiota is enhanced. Several recent studies on neurological impact and contribution to the growth of nerve and brain cells are mentioned. Indeed, mushrooms as functional foods' nutraceuticals are presently regarded as next-generation foods, supporting health and wellness, and are promising prophylactic or therapeutic agents.

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Exploring the Links between Diet and Inflammation: Dairy Foods as Case Studies

Cited by 27 publications

References 75 publications

The immune‐supportive diet in allergy management: A narrative review and proposal

The immune‐supportive diet in allergy management: A narrative review and proposal

Retinal Microvasculature and Neural Changes and Dietary Patterns in an Older Population in Southern Italy

Mushrooms as future generation healthy foods

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