This large-scale prospective cohort study analyzed data from over 210,000 U.S. adults across three cohorts: the Nurses’ Health Study (NHS), NHS II, and the Health Professionals Follow-up Study (HPFS), spanning up to 32 years. The study assessed the inflammatory potential of participants’ diets using the empirical dietary inflammatory pattern (EDIP)
This 2024 observational study published in the Journal of Nutrition (DOI: 10.1016/j.tjnut.2024.02.030) examined the relationship between diet quality and subclinical gastrointestinal (GI) inflammation in 358 healthy U.S. adults. Researchers found that higher intake of fiber, legumes, vegetables, and fruits—along with better overall diet quality measured by the Healthy Eating Index—was
This cross-sectional study of adults aged 46–73 found that higher scores on the DASH diet were associated with lower levels of inflammatory markers like CRP, IL-6, and TNF-α. Conducted in a large Irish primary care cohort (n=1,862), the study highlighted the potential of dietary patterns rich in anti-inflammatory nutrients—like those
