Anti Inflammatory Diet

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I created and presented a PowerPoint to those attending the CHIP program at the Walla Walla General Hospital. It was about anti-inflammatory diets and was based on current scholarly research articles

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Anti Inflammatory Diet

  1. 1.  Emerging evidence is indicating that inflammation plays an important role in all stages of the atherosclerotic process Inflammatory biomarkers, such as C-reactive protein, predict cardiovascular disease Systemic Inflammation is related to other diseases: dyslipidemia, type II diabetes, and oxidative stress
  2. 2.  Smoking Injury Infection High-fat diet  Saturated fat  Trans fat Being overweight or obese
  3. 3. • You are already starting habits that have anti-inflammatory results• CHIP’s principles are a core part of an anti-inflammatory diet
  4. 4.  Primarily plant-based foods: fruits, vegetables, whole grains, legumes, and nuts Olive and canola oil in the place of butter Herbs and spices instead of salt Limited meat intake Recent study: increased compliance with these principles was associated with a 51% reduction in colorectal cancer risk Also: benefits in regard to markers of cardiovascular disease risk and type II
  5. 5. A study by:Helen Hermana M. HermsdorffM. Angles ZuletItziar Abeteand J. Alredo MartinezA study assessing a legume-restricted diet vs. a legume-baseddiet on metabolic and inflammatory changes, accompanying weight loss.
  6. 6.  Excessive body fat is associated with inflammation and atherosclerosis The chronic inflammation caused has been connected with the development of:  Insulin resistance, diabetes, hypertension, dyslipidemia, and atherosclerosis
  7. 7. Examples:• Black beans• Pinto beans• Chickpeas• Edamame Legumes are a class of• Fava beans vegetables that• Lentils includes• Lima• Kidney beans beans, peas, and lentils.
  8. 8.  Legumes are foods containing important nutritional and functional factors in health maintenance and disease treatment  Vegetable protein, fiber, minerals, phytochemicals and other factors Certain legumes have been associated with diet quality: lower fat, vegetable protein, lowering cholesterol
  9. 9.  Legume nutrition:  Higher fiber content  Lower saturated fatty acid  Significantly lower cholesterol intake during intervention period  Increase in magnesium and potassium intake
  10. 10.  Legume health benefits:  Reduction in systolic and diastolic blood pressure  Reduction in total cholesterol  Decreased inflammatory marker concentrations  Greater weight loss and significant improvement in some metabolic features  Reduction of risk for colorectal cancer
  11. 11.  Hermsdorff H, Zulet M, Abete I, Martínez J. A legume-based hypocaloric diet reduces proinflammatory status and improves metabolic features in overweight/obese subjects European Journal Of Nutrition [serial online]. February 2011;50(1):61-69. Available from: Academic Search Premier, Ipswich, MA. Accessed January 29, 2012. Djuric Z. The Mediterranean diet: Effects on proteins that mediate fatty acid metabolism in the colon. Nutrition Reviews [serial online]. December 2011;69(12):730-744. Available from: Academic Search Premier, Ipswich, MA. Hollan I. Vascular Inflammation in Systemic Rheumatic Diseases. Current Medical Literature: Rheumatology [serial online]. May 2011;30(2):33-45. Available from: Academic Search Premier, Ipswich, MA. Effects of acute ingestion of different fats on oxidative stress and inflammation in overweight and obese adults. Nutrition Journal [serial online]. January 2011;10(1):122-131. Available from: Academic Search Premier, Ipswich, MA.

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