There is a direct link between what you eat (or do not eat) and your risk of developing a chronic disease. Consuming foods that have an inflammatory affect on the body may increase your risk of developing certain diseases and conditions. Chronic inflammation is a contributing factor for stroke, heart disease, diabetes, Alzheimer's and arthritis. Inflammatory foods include those high in simple sugars or refined carbohydrates and/or saturated and trans fats, and possibly certain vegetables.
Simple Sugars and Processed Carbohydrate-rich Foods
The objective of a research study published by the Journal of Clinical Nutrition in 2005 was to investigate the relationship between dietary patterns, biomarkers of inflammation and the incidence of type-2 diabetes. The conclusion of this study was that a diet high in sugar-sweetened soft drinks and refined grains (low in fiber) increased biomarkers of inflammation (in the bloodstream) and may raise the risk of developing type-2 diabetes. The following foods may contribute to inflammation: sugary foods and refined carbohydrate foods such as white bread, white potatoes and foods that are primarily white flour-based, as well as foods rich in high-fructose corn syrup, such as sweets, processed cereals (such as corn flakes), and snacks (including chips and pretzels).
Saturated and Trans Fats
Saturated and trans fats are considered to be unhealthful for many reasons. Trans fatty acid intake is positively (and independently) associated with biomarkers of total body (or systemic) inflammation. Trans fats are found in commercially prepared baked goods, such as pies, cookies and doughnuts, fried foods, and many snack foods such as crackers and chips, vegetable shortening, regular margarine, and foods that contain partially hydrogenated oils. Saturated fats, found in beef, the skin of poultry, tropical oils, cheese, butter, cream and other full-fat dairy products are inflammatory, especially in overweight or obese individuals.
Nightshade Vegetables and Arthritic Inflammation
Of all of the diseases and conditions, chronic arthritis, particularly rheumatoid arthritis, is probably the most well known to be directly associated with pro-inflammatory biomarkers. In the 1940s, Norman Childers discovered a link between foods of a certain botanical family and his own arthritic symptoms. His symptoms (such as swollen, stiff joints) greatly improved when he removed all foods from the nightshade, or solanaceae family, from his diet. Researchers debate whether there is enough scientific data to draw conclusions regarding nightshade foods and chronic inflammation, however, it is a consideration. Foods in this family include tomatoes, potatoes, eggplant, peppers (of all kinds), paprika, and food products made with derivatives of nightshade vegetables, especially processed foods (such as potato starch and tomato paste).
References
- American Journal of Clinical Nutrition; "Dietary intake of trans fatty acids and systemic inflammation in women"; D Mozaffarian, T Pischon, SE Hankinson, et al.; April 2004
- Journal of Nutrition; "Saturated fatty acid-mediated inflammation and insulin resistance in adipose tissue: mechanisms of action and implications"; A Kennedy, K Martinez, CC Chuang, K LaPoint and M McIntosh; Dec. 2008
- Journal of Neurological and Orthopedic Medical Surgery; "An Apparent Relation of Nightshades (Solanaceae) to Arthritis"; NF Childers, Ph.D and MS Margoles, M.D.; 1993
