LOW INFLAMMATORY DIET PROTECTS AGAINST CANCER
French researchers are studying a diet that reduces the chance of developing cancer and may also extend life expectancy. The diet reduces the synthesis of inflammatory factors such as interleukin-1-beta and tumour necrosis factor alpha. The features of the diet? Large amounts of vitamins, tea, turmeric, good fatty acids, magnesium and selenium, herbs, peppers, fibre and garlic. And according to a study published in the Journal of Nutrition, this type of diet doesn’t work if you drink too much alcohol. Diet Inflammatory Index Cancer cells grow and spread faster through the body the more inflammatory factors are present. These include interleukin 1-beta, interleukin-4, interleukin-6, interleukin-10, tumour necrosis factor alpha and C-reactive protein. We know that nutritional factors have an influence on carcinogenic inflammatory factors. So a diet that reduces the synthesis of inflammatory factors should in theory reduce the chance of cancer developing. And because aging is accompanied by a cascade of inflammatory reactions, a diet like this may also increase life expectancy. That’s our surmise, which we simple compilers of this webzine pass on to you freely. The more calories you consume daily, and the more carbohydrates, bad fats, proteins, cholesterol, vitamin B12 and iron you consume, the more inflammatory factors your body produces. Nutritional factors that reduce the synthesis of inflammatory factors include unsaturated fatty acids, fibre, magnesium, beta-carotene, vitamins A, B1, B2, B3, B6, B11, C,D, E, anthocyanidins, flavan-3-ols, flavonols, flavanones, flavones, isoflavones, garlic, ginger, pepper, onions, tea, eugenol, saffron, selenium, turmeric, zinc, thyme, oregano and rosemary.