Can you manage chronic inflammation with food?
Some suggest starting with measuring C-reactive protein
C-reactive protein is a molecule produced in the body that is used as a non-specific marker of inflammation. This molecule can be measured in the blood and, although it doesn’t identify the source of inflammation, be it from an infection, injury or virus, its levels rise in response to inflammation in the body. As we know, so many chronic conditions are associated with the inflammatory response to injury. There are practitioners and researchers who are beginning to see chronic inflammation as a single disease presenting as different symptoms of this one condition: cardiovascular disease, arthritis, diabetes, metabolic syndrome, etc.1
A recent study demonstrated that high levels of C-reactive protein in the blood may result from excessive blood sugar.2 Fiber-packed whole fruits, vegetables, and grains do a great job of slowing the breakdown of carbohydrates and the absorption of glucose into the blood, thereby lowering C-reactive protein levels.2 There are also studies indicating the powerful anti- inflammatory and protective effects of flavonoids and other antioxidants, abundantly found in plants, on mammalian cells.3 Looking at these studies individually might give us clues as to a correlation between inflammation and food. But, consider these findings together in the growing body of research on whole plant foods, along with dietary patterns and the etiology of disease, and you get a big, “wholistic” picture of food and nutrition, as Dr. Campbell expresses in his Principle #7 of Food and Health:
Nutrition that is truly beneficial for one chronic disease will support health across the board:
“As I have come to understand more about the biochemical processes of various diseases, I have also come to see how these diseases have much in common. Because of these impressive commonalities, it only makes sense that the same good nutrition will generate health and prevent diseases across the board…. Quite simply, you can maximize health for diseases across the board with one simple diet.”
1.Straub RH. Evolutionary medicine and chronic inflammatory state-known and new concepts in pathophysiology.J Mol Med (Berl). 2012 Jan 22.
2. Neuhouser ML, Schwarz Y, Wang C, et al. A low-glycemic load diet reduces serum C-reactive protein and modestly increases adiponectin in overweight and obese adults. J Nutr. 2012 Feb;142(2):369-74. Epub 2011 Dec 21.
3. Elliott Middleton, Jr., Chithan Kandaswam, et al. The Effects of Plant Flavonoids on Mammalian Cells:Implications for Inflammation, Heart Disease, and Cancer. Pharmacological Reviews December 1, 2000 vol. 52 no. 4 673-751.
Dr. Magaziner will also talk about inflammation:
Are low levels of vitamin C a factor in heart disease? In the past few years the American Heart Association has released information on the importance of Vitamin C in the diet of heart disease patients. Much of this centers on inflammation.
Vitamin C and heart health and inflammation
Arteries afflicted with inflammation are more likely to accumulate cholesterol, white blood cells and fibrin (a clotting substance). These formations, known as “vulnerable plaque,” occur beneath the blood vessel wall. Like a balloon waiting to burst, this plaque can then suddenly rupture, travel through the bloodstream and completely block a major blood vessel in the heart or brain. This results in a shortage of nutrients and oxygen, causing a heart attack or stroke.
Recent studies have confirmed that “vulnerable plaque” may contribute to as many as two-thirds of all heart attacks, while only one-third may be due to atherosclerosis (the fatty buildup in arteries). Highly sensitive cardio-CRP may be the best indirect indicator of vulnerable plaque and artery inflammation available today.
Recently the American Heart Association has presented research which says low levels of vitamin C are associated with higher levels of high sensitivity C-Reactive protein (hsCRP). Compared to those with high vitamin C intake from food, heart failure patients in the study who had low vitamin C intake were 2.4 times more likely to have higher levels of hsCRP, a marker for inflammation and a risk factor for heart disease. Further, these patients had nearly twice the risk of dying from cardiovascular disease within one year of follow-up. 1
Food as anti-inflammatory
Recently Lauren Whitt, Ph.D from the University of Alabama at Birmingham offered suggestions on fighting information with food. In information released by the University, it is acknowledged that obesity has even been found to cause inflammation, and it can lead to the development of cardiovascular and metabolic disease. While weight loss can help reduce inflammation, these foods can accelerate the anti-inflammatory response:
• Citrus fruits – Vitamin C and Vitamin E as essential antioxidants
• Dark, leafy greens – High in Vitamin K
• Tomatoes – The fruit’s red pigment, lycopene, is a potent antioxidant
• Wild-caught salmon – Contains a rich concentration of omega-3 fatty acids
“Americans are constantly on the lookout for a quick-fix, so when our immune systems kick into overdrive, we would generally prefer to pop a pill and keep moving,” Whitt said. “But if we focus on our diets, we can alleviate the need for the anti-inflammatory medications in many cases.” 2
1. Information from the American Heart Association Press Release dated Nov 13, 2011
2. http://www.newswise.com/articles/foods-can-help-fight-inflammation
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