Diet and Chronic Inflammation
Vol. 2020 No. 5, Food Science and Human Nutrition Department
Vol. 2020 No. 5

Diet and Chronic Inflammation: FSHN20-43/FS402, 9/2020

Food Science and Human Nutrition Department
https://doi.org/10.32473/edis-fs402-2020
Published 2020-09-23
Daniela Rivero-Mendoza
University of Florida
Wendy J. Dahl
University of Florida
https://orcid.org/0000-0003-2061-4731
Assortment of food and groceries that can be purchased for under twenty-five dollars. Photo taken 11-09-16.Photo Credits: UF/IFAS Photo by Camila Guillen
view on EDIS
PDF-2020

Keywords

inflammation
whole grain
plant-based diet
CRP
glycemic index
Mediterranean diet

How to Cite

Rivero-Mendoza, Daniela, and Wendy J. Dahl. 2020. “Diet and Chronic Inflammation: FSHN20-43 FS402, 9 2020”. EDIS 2020 (5). Gainesville, FL. https://doi.org/10.32473/edis-fs402-2020.
APA Chicago IEEE MLA

Download Citation

Endnote/Zotero/Mendeley (RIS) BibTeX

Abstract

Inflammation is your body's response to injury and infection—it's how your immune system helps to protect you from harm. In contrast, chronic inflammation contributes to many diseases, including heart disease, diabetes, and kidney and liver disease. This new 4-page publication of the UF/IFAS Food Science and Human Nutrition Department discusses inflammation and the dietary choices that may help to reduce chronic inflammation. Written by Daniela Rivero-Mendoza and Wendy Dahl.
https://edis.ifas.ufl.edu/fs402

https://doi.org/10.32473/edis-fs402-2020
view on EDIS
PDF-2020

Unless otherwise specified, articles published in the EDIS journal after January 1, 2024 are licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.

Most read articles by the same author(s)

<< < 5 6 7 8 9 > >>