A recent study published in the Journal of Medicinal Food has shed light on the potential of certain common foods to lower inflammation and reduce mortality risk. The study, led by researchers from the University of South Florida and the University of Memphis, analyzed data from the Multi-Ethnic Study of Atherosclerosis (MESA) to identify specific foods associated with chronic inflammation and mortality.

The researchers selected three plant-based and three animal-based food categories from the MESA study based on their perceived availability in the Western diet. The plant-based categories included avocado, greens, and broccoli, while the animal-based categories were ham, sausage, and eggs.

The study looked at several markers of inflammation in the body, which are substances that increase when there is inflammation present. These included things like interleukin-6 (IL-6), fibrinogen, C-reactive protein, and others.

The main goal was to see if there was a connection between the levels of these inflammatory markers, the types of foods people ate, and their overall risk of dying.

After analyzing the data, the researchers found that most of the inflammatory markers were associated with a higher risk of death, especially IL-6 and D-dimer. This means that people with higher levels of these markers were more likely to die during the study period.

Interestingly, they found that people who ate more cruciferous vegetables (like broccoli, cabbage, cauliflower, brussels sprouts, sauerkraut, and kimchi) tended to have lower levels of inflammation and a lower risk of dying.

Specifically, both those who ate a lot of these vegetables and those who ate a moderate amount had a lower risk of death compared to those who didn’t eat any at all.

Lead author Nicholas W. Carris, PharmD, BCPS, BCCCP, an associate professor at the University of South Florida, explained the significance of the study: “Our findings highlight the potential of common foods, particularly cruciferous vegetables, to lower inflammation and improve health outcomes. While many people may struggle to follow a complete, healthy diet, incorporating these vegetables into their regular meals could make a significant difference.”

The study’s co-author, Ganesh V. Halade, PhD, an associate professor at the University of Memphis, emphasized the need for further research: “These findings should be validated in randomized controlled trials testing a ‘food is medicine’ approach to identify which, if any, of these foods may have potential as an herbal therapeutic for chronic inflammation.”

Chronic inflammation has been linked to various health conditions, including cardiovascular disease, diabetes, and certain types of cancer.³ The findings of this study suggest that dietary interventions, particularly those involving cruciferous vegetables, may play a crucial role in reducing inflammation and improving overall health outcomes.

As the search for natural and accessible ways to promote health and longevity continues, the humble cruciferous vegetable may prove to be a powerful ally in the fight against chronic inflammation and mortality risk. Further research is needed to fully understand the mechanisms behind these protective effects and to develop targeted dietary interventions that can harness the power of these common foods.

Article adapted from Green Med Info.