Plant-based foods can reduce inflammation. New research

Chronic low-grade inflammation, also called “inflammatory aging,” is increasingly implicated in the development of age-related diseases, including cardiovascular disease, type 2 diabetes, and some forms of cancer. Of the nearly 3,000 scientific studies examining the effects of a plant-based diet on CRP levels, only seven met the strict criteria of randomized controlled trials. Their pooled analysis (541 participants) found that people following plant-based diets, whether vegan, vegetarian or whole foods-based, had significantly lower levels of CRP compared to those following a mixed diet.

Typically, these diets include more fruits, vegetables, whole grains, legumes, nuts and seeds. They are rich in fiber, antioxidants and unsaturated fat and contain less saturated fat. According to the researchers, it is this combination of nutrients that may explain their anti-inflammatory effect. Previous observational studies have linked plant-based diets to reduced inflammation and the risk of chronic disease. However, unlike them, this analysis relies exclusively on randomized controlled trials.