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Nutrients
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Anti-inflammatory Diets: What Foods to Eat and Avoid
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Anti-inflammatory Diets: What Foods to Eat and Avoid

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutritional Immunology".

Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 24691

Special Issue Editor

Dr. Weimin Guo

E-Mail Website
Guest Editor
Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA, USA
Interests: nutrition; aging; immunology; obesity; cognitive impairment; atherosclerosis; cancer

Special Issue Information

Dear Colleagues,

An anti-inflammatory diet is promoted as a remedy for inflammation in the body, and includes foods that are believed to interfere with the inflammatory process, such as fruits and vegetables, unsaturated fats, tea, coffee, herbs, spices, and oily fish.

Chronic inflammation occurs with various diseases, such as psoriasis, rheumatoid arthritis, type 2 diabetes, and asthma, and evidence suggests that dietary choices may help manage its symptoms. Some foods, such as sugary foods, contain ingredients that can trigger or worsen inflammation, while fresh, whole foods are less likely to have this effect.

An anti-inflammatory diet is not a specific regimen, but rather, a style of eating. The Mediterranean diet and the DASH diet are examples of anti-inflammatory diets.

The aim of this Special Issue is to present original research papers and review articles, ranging from basic research to clinical studies, that provide evidence that anti-inflammatory dietary patterns can help prevent inflammation and inflammatory diseases.

Dr. Weimin Guo
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • anti-inflammatory diet
  • nutrients
  • dietary phytochemicals
  • inflammatory diseases
  • chronic inflammation
  • gut microbiota

Published Papers (2 papers)

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Research

18 pages, 4516 KiB  
Article
Evaluation of Albumin, Transferrin and Transthyretin in Inflammatory Bowel Disease Patients as Disease Activity and Nutritional Status Biomarkers
by Małgorzata Godala, Ewelina Gaszyńska, Konrad Walczak and Ewa Małecka-Wojciesko
Nutrients 2023, 15(15), 3479; https://doi.org/10.3390/nu15153479 - 7 Aug 2023
Cited by 3 | Viewed by 1722
Abstract
Inflammatory bowel disease (IBD), which includes Crohn’s disease (CD) and ulcerative colitis (UC), is often accompanied by malnutrition that manifests itself as nutrient deficiencies and body mass loss or deficit. The purpose of this study is to evaluate the utility of albumin, transferrin [...] Read more.
Inflammatory bowel disease (IBD), which includes Crohn’s disease (CD) and ulcerative colitis (UC), is often accompanied by malnutrition that manifests itself as nutrient deficiencies and body mass loss or deficit. The purpose of this study is to evaluate the utility of albumin, transferrin and transthyretin levels in the assessment of nutritional status and IBD activity. The case–control study included 82 IBD patients. The serum concentrations of albumin, transferrin and transthyretine were determined by a quantitative sandwich enzyme-linked immunosorbent assay (ELISA). Significantly lower median concentrations of albumin were found in the IBD patients vs. controls and in CD patients compared to the UC patients. Significantly higher median transthyretin concentrations were found in the IBD patients compared to the healthy subjects. There were no significant differences in median transferrin concentrations between the IBD patients and the healthy subjects. Significantly higher albumin levels were found in IBD patients in remission compared to patients with moderate and severe exacerbation of IBD symptoms. There were no significant differences in the median transferrin or transthyretin levels in patients with IBD depending on disease activity. No differences were identified in the median transferrin or transthyretin levels in the IBD patients according to nutritional status. The median albumin concentrations in the IBD subjects were significantly higher in patients with normal body fat, normal BMI and normal waist circumferences compared to those with an abnormal nutritional status. The albumin levels reflect both nutritional status and disease activity and therefore cannot be considered a prognostic marker of malnutrition in IBD. As regards the utility of transferrin and transthyretin as markers of activity and nutritional status in IBD patients, further studies are required. Full article
(This article belongs to the Special Issue Anti-inflammatory Diets: What Foods to Eat and Avoid)
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19 pages, 927 KiB  
Article
Does Pizza Consumption Favor an Improved Disease Activity in Rheumatoid Arthritis?
by Roberta De Vito, Maria Parpinel, Michela Carola Speciani, Federica Fiori, Rachele Bianco, Roberto Caporali, Francesca Ingegnoli, Isabella Scotti, Tommaso Schioppo, Tania Ubiali, Maurizio Cutolo, Giuseppe Grosso, Monica Ferraroni and Valeria Edefonti
Nutrients 2023, 15(15), 3449; https://doi.org/10.3390/nu15153449 - 4 Aug 2023
Viewed by 22452
Abstract
To our knowledge, no studies so far have investigated the role of pizza and its ingredients in modulating disease activity in rheumatoid arthritis (RA). We assessed this question via a recent cross-sectional study including 365 participants from Italy, the birthplace of pizza. Multiple [...] Read more.
To our knowledge, no studies so far have investigated the role of pizza and its ingredients in modulating disease activity in rheumatoid arthritis (RA). We assessed this question via a recent cross-sectional study including 365 participants from Italy, the birthplace of pizza. Multiple robust linear and logistic regression models were fitted with the tertile consumption categories of each available pizza-related food item/group (i.e., pizza, refined grains, mozzarella cheese, and olive oil) as independent variables, and each available RA activity measure (i.e., the Disease Activity Score on 28 joints with C-reactive protein (DAS28-CRP), and the Simplified Disease Activity Index (SDAI)) as the dependent variable. Stratified analyses were carried out according to the disease severity or duration. Participants eating half a pizza >1 time/week (vs. ≤2 times/month) reported beneficial effects on disease activity, with the significant reductions of ~70% (overall analysis), and 80% (the more severe stratum), and the significant beta coefficients of −0.70 for the DAS28-CRP, and −3.6 for the SDAI (overall analysis) and of −1.10 and −5.30 (in long-standing and more severe RA, respectively). Among the pizza-related food items/groups, mozzarella cheese and olive oil showed beneficial effects, especially in the more severe stratum. Future cohort studies are needed to confirm this beneficial effect of pizza and related food items/groups on RA disease activity. Full article
(This article belongs to the Special Issue Anti-inflammatory Diets: What Foods to Eat and Avoid)
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