Abstract

GARCIA-CASAL, Maria Nieves  and  PONS-GARCIA, Héctor E. Diet and inflammation. An Venez Nutr [online]. 2014, vol.27, n.1, pp.47-56. ISSN 0798-0752.

Inflammation could be defined as a local response to cell damage, characterized by increased blood flow, capillary vasodilation, leukocyte infiltration and local production of inflammation mediators by the host. Inflammation is part of the response and the return to homeostasis after an insult by a pathogen, physical damage or metabolic stress is also required. When the stimulus that triggers the response is not eliminated, inflammation could become chronic and contribute to the pathogenesis of diseases such as diabetes and hypertension. In these diseases saturated fatty acids, lipoproteins and protein aggregates trigger the immune response and produce inflammation. If they are not properly eliminated, the response is maintained and the disease continues. Healthy consumption patterns have been associated with low levels of inflammation markers. Some of the components identified as part of a healthy diet include whole grains, fish, fruits and vegetables. Vitamins C and E, as well as carotenoids, diminish the concentration of markers of inflammation, while other nutrients have opposite effects: saturated, as well as trans-monosaturated fatty acids are pro-inflammatory whereas polyunsaturated fatty acid, especially long chain, are anti-inflammatory. Advanced glycation end products and their role in inflammation are also reviewed.

Keywords : Low-grade inflammation; nutrition; diabetes; metabolic syndrome; nutrients; antioxidants; fats; calories; advanced glycation end products.

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