An Anti-Inflammatory Diet is a nutritional regimen clinically designed to mitigate chronic, low-grade systemic inflammation by systematically reducing the intake of pro-inflammatory macronutrients and increasing consumption of anti-inflammatory compounds. This dietary approach emphasizes whole, minimally processed foods rich in omega-3 fatty acids, antioxidants, and phytochemicals. By modulating the inflammatory cascade, this intervention aims to support hormonal balance, improve metabolic function, and reduce the risk of inflammatory-driven chronic diseases. The primary goal is to shift the body’s biochemical environment toward a less reactive, more homeostatic state.
Origin
The concept of an Anti-Inflammatory Diet emerged from extensive epidemiological and biochemical research correlating specific dietary patterns with circulating inflammatory markers. The term is rooted in nutritional science and clinical immunology, acknowledging the profound impact of food on the body’s innate and adaptive immune responses. This dietary strategy represents an evolution from basic nutritional guidelines toward a therapeutic, mechanism-based eating plan.
Mechanism
The mechanism of action involves the consumption of nutrients that directly inhibit inflammatory pathways, such as the suppression of NF-κB signaling and the reduction of pro-inflammatory eicosanoids derived from arachidonic acid. Omega-3 fatty acids, for example, compete with omega-6 fatty acids to produce less inflammatory mediators, while polyphenols and carotenoids scavenge reactive oxygen species. This synergistic effect decreases the systemic burden of pro-inflammatory cytokines like IL-6 and TNF-α, thereby supporting cellular health and endocrine signaling integrity.
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