Volume 32, Issue 3 p. 318-325
Invited Review

Anti-Inflammatory Diet in Clinical Practice: A Review

Mari Anoushka Ricker MD,

Corresponding Author

Mari Anoushka Ricker MD

Center for Integrative Medicine, Department of Family and Community Medicine, University of Arizona, Tucson, Arizona, USA

Mari Anoushka Ricker, MD, Center for Integrative Medicine, Department of Family and Community Medicine, University of Arizona, PO Box 245153, Tucson, AZ 85724-5153, USA. Email: rickerm@email.arizona.eduSearch for more papers by this author
William Christian Haas MD, MBA,

William Christian Haas MD, MBA

Center for Integrative Medicine, Department of Family and Community Medicine, University of Arizona, Tucson, Arizona, USA

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First published: 28 March 2017
Citations: 53

Abstract

Recently, there has been an increase in the research regarding the impact of acute and chronic inflammation on health and disease. Specific foods are now known to exert strong effects on inflammatory pathways within the body. Carefully selecting foods that are anti-inflammatory in nature while avoiding foods that are proinflammatory is central to an anti-inflammatory diet plan. Ultimately, the plan models a pattern of eating that (1) focuses on eating whole, plant-based foods that are rich in healthy fats and phytonutrients and (2) maintains a stable glycemic response.