Anti-Inflammatory Products: Indications for use, How they help the immune system, What are the contraindications
In this article, we are going to tell you about anti-inflammatory products. What is it and how do they help the immune system. Their pharmacological action, indications and contraindications for use and side effects.
They should contain a sufficient amount of protein, omega-3 and omega-6 PUFAs, dietary fiber, vitamins and minerals, etc.
Eating certain foods leads to chronic inflammation in the body. For example, these are foods high in red and processed meats, refined grains, and sugary drinks. Such food increases the risk of heart disease, stroke, negatively affects joints, interferes with bowel function, etc.
But if there is food that causes inflammation, then there is one that reduces it.
“The main idea when developing a diet for raising immunity, including anti-ancillary, is that such a diet should have an anti-inflammatory effect. Many nutrients are known to have anti-inflammatory and antioxidant properties. These include omega-3 PUFAs, vitamins A, C, E, D, antioxidants (polyphenols and carotenoids), minerals (zinc, selenium, copper, manganese). Dietary fiber is an important factor that has an indirect anti-inflammatory effect (mediated by the function of microflora).
List of anti-inflammatory foods
Protein-containing foods . With a lack of dietary protein, the amount of functionally active immunoglobulins and the size of the intestinal lymphoid tissue decrease, which plays a role in maintaining the barrier function of the intestinal mucosa against infection.
Keep in mind, however, that some protein sources, especially processed meats, dairy products, and cheese with a fat content of over 30 percent, are high in calories and saturated fat and can therefore increase inflammation.
In this regard, the anti-inflammatory properties of plant proteins deserve more attention.
Also consider how the protein is cooked. Choose boiling, stewing, steaming.
- Meat and meat products (beef, chicken, lean pork, beef liver, canned meat).
- Fish and seafood (cod and other fish, squid, canned fish).
- Cheese and dairy products (milk, dairy products, mainly cottage cheese and cheese).
- Peas and beans, bread.
Foods containing fats (polyunsaturated fatty acids). Anti-inflammatory properties of omega-3 PUFAs from fish and seafood, omega-6 PUFAs from plant foods play an important role in maintaining the barrier function of the gut.
It is recommended to maintain an optimal balance between omega-3 and omega-6 PUFA in a ratio of 1: 1 to 1: 4, which helps to improve resistance to infection.
- Vegetable oils (sunflower, olive, soybean, rapeseed, etc.).
- Fish and fish oil (herring, mackerel, salmon, trout).
Foods containing complex carbohydrates (dietary fiber). Even a single meal with a high glycemic index can be associated with an immediate increase in inflammatory substances in the body, due to the “explosive” release of insulin.
As part of the diet for patients with COVID-19 and the prevention of infectious diseases, preference should be given to slower-digesting carbohydrates with a low glycemic index, which will reduce inflammatory reactions.
- Groats (buckwheat, oat).
- Whole grain bran and bread.
- Vegetables and fruits.
Foods containing anti-inflammatory vitamins and minerals. Among vitamins and minerals, vitamins A, C, E, D play the greatest role and importance in the normal functioning of the immune system. Among minerals: zinc, selenium, magnesium, iron.
Vitamin A. Deficiency of vitamin A is often combined with protein and protein-energy nutritional deficiencies and underlies a sharp decline in antiviral, anti-infectious and antiparasitic resistance.
- Fruits and vegetables: carrots, pumpkin, broccoli, peaches, melon, spinach.
- Fish oil, cod liver, salmon, herring.
- Beef liver.
- Milk, butter, cheese.
Vitamin C (ascorbic acid). Supportive measure for people with common colds (ARVI). Several controlled studies have found significant benefits of vitamin C supplementation in patients with pneumonia.
- Vegetables, fruits, berries and herbs: vitamin C is present in rose hips, black currants, sea buckthorn, bell peppers, parsley, dill, cauliflower and white cabbage, sorrel, spinach, green onions, oranges, strawberries.
Vitamin E. The use of vitamin E leads to an improvement in oxidative stress indicators by reducing lipid peroxidation caused by viruses.
- Vegetable oils (sunflower, corn, soybean, rapeseed, etc.).
- Nuts (almonds, hazelnuts, peanuts, walnuts).
Vitamin D. Influences the functioning of immune T cells. The activated form of vitamin D (calcitriol) may play a central role in the regulation of both innate and acquired immunity.
- Cod liver and fish.
Iron. Helps fight infections by promoting the maturation of T-lymphocytes and regulating the production of anti-inflammatory factors. With prolonged iron deficiency, antibody production decreases.
- All types of meat, beef liver.
Zinc. It has a direct antiviral effect by suppressing the replication of viruses. Required for intracellular binding to receptors that trigger T-lymphocytes. It is an essential component of over 200 different enzymes, including antioxidant defense enzymes.
- Beef liver, meat.
Selenium. Plays a vital role in the antioxidant defense system, affecting the function of T-lymphocytes and participating in the formation of antibodies.
- Durum wheat pasta.
- Saltwater fish and seafood.
- Bakery products.
Magnesium. It acts as an anti-allergic and anti-inflammatory factor, protects the body from infection by participating in the production of antibodies.
- Bran bread.
- Dried fruits (dried apricots, prunes, figs).
Dietary fiber (DF). It is one of the few dietary factors for which there is a fairly extensive evidence base for their protective effect against viral infections. Although they are not essential nutrients for the body, they seem to play an important role in anti-infectious defense. constitute one of the main sources of energy for a number of cells, especially for those that ensure the consistency of the intestinal barrier.