Anti-inflammatory diet may reduce mortality risk


  • Mary Corcoran
  • Univadis Medical News
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Adhering to an anti-inflammatory diet could reduce all-cause, cardiovascular and cancer mortality and prolong survival, especially among smokers, suggests new research. 

The study included 68,273 Swedish men and women aged 45 to 83 years who were followed for 16 years. The anti‐inflammatory potential of their diet was estimated using the validated anti‐inflammatory diet index (AIDI), which includes 11 potential anti‐inflammatory foods including fruit and vegetables and five potential pro‐inflammatory foods including processed red meat. 

The researchers found participants in the highest versus lowest quartile of the AIDI had lower risks of all‐cause (18% reduction; 95% CI 14%-22%), cardiovascular (20% reduction; 95% CI 14%-26%) and cancer (13% reduction; 95% CI 5%-20%) mortality. 

Smokers who followed the diet experienced even greater benefits when compared with smokers who did not follow the diet, with a 4.6-year difference in survival time between current smokers in the lowest AIDI quartile and never smokers in the highest quartile. 

“Our dose-response analysis showed that even partial adherence to the anti-inflammatory diet may provide a health benefit," said lead author Dr Joanna Kaluza, an associate professor at the Warsaw University of Life Sciences, in Poland.

The research is published in the Journal of Internal Medicine