Just as there are certain foods that can help prevent inflammation, such as berries, broccoli, Brussels sprouts, mushrooms, turmeric and greens, there are also foods that can increase inflammation when consumed in large quantities.
“Below we will refer to five of the main categories of foods that stimulate the induction of inflammation”, points out Mr. Eumenes P. Karafillidis, Clinical Dietitian – Nutritionist, Director of the Dietetic Department of Metropolitan General.
1. Sugar
Reduced sugar consumption can make a big difference. Table sugar and high fructose corn syrup have been shown to increase biomarkers of inflammation in the body.
2. Processed carbohydrates
Like sugar, processed carbohydrates should also be limited to prevent inflammation. It has been shown that when eating fiber-free foods, the body produces insulin to bind glucose from the blood and over time, the process of insulin excretion becomes uncontrollable. Thus the pancreas produces more and more to complete the biochemical process.
3. Processed meat
There are many reasons why it is recommended to avoid processed meat and inflammation is just one of them. Processed meat has long been associated with an increase in heart disease, diabetes, stomach cancer, colon cancer and of course inflammation because it contains end products of advanced glycosylation (AGEs). AGEs are harmful compounds that are formed when foods, such as meat, are cooked at high temperatures. An abundance of AGEs in the body has been linked to the development of diseases such as Alzheimer’s and diabetes, so it is important to limit its consumption.
4. Alcohol
Red wine in moderation can really benefit the heart, but it has many harmful effects when consumed in excessive amounts and one of them is the increase in inflammation. When alcohol is broken down, it produces toxic by-products that can damage liver cells and weaken the immune system.
5. Trans fatty acids
Trans fatty acids, or hydrogenated fatty acids, created by the addition of hydrogen to unsaturated fats have been linked to heart disease and dementia over time.
“For this reason, their harmful effects in various areas of human health, make it imperative to pay attention to food labels in order to avoid ingredients such as ‘hydrogenated’ or ‘partially hydrogenated’ oils,” concludes Mr. Karafyllidis.
Writes:
Mr. Eumenes P. Karafillidis,
Clinical Dietitian – Nutritionist,
Director of the Dietetic Department of Metropolitan General
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