Anti-Inflammatory Foods Reduce Blood Fats
A study done by King’s College, London in association with science company ZOE has shown that blood fat levels have a major influence on inflammation in our body than blood sugar after a meal. The findings are based on a survey of 1002 healthy adults who were given two standardised meals to eat, each containing precise amounts of fat, carbohydrate, fibre and protein: breakfast (a muffin and a milkshake) and lunch 4 hours later (a muffin). Pre-meal and post-meal blood samples revealed that levels of inflammation varied after eating food. Inflammation after eating can be reduced by choosing foods that are high in ‘anti-inflammatory’ bioactive molecules such as polyphenols, found in colourful fruits and vegetables and other plant-based foods. Sustained inflammation can lead to the onset of type 2 diabetes and heart disease.