| Sažetak | Cilj istraživanja: Pregledom dostupne znanstvene literature prikazati utjecaj hrane i komponenti hrane na razvoj upalnih procesa u ljudskom organizmu te pronaći smjernice za pravilno provođenje protuupalne prehrane.
Materijali i metode: Pregled literature temeljio se na pretrazi znanstvenih radova koji su istraživali učinak određenih tvari i namirnica na biomarkere upale. Pretražena je baza MEDLINE (PubMed) koristeći izraze inflammation, diet, inflammatory markers, anti-inflammatory diet, dietary inflammation index. Prilikom pretraživanja literature nije se koristio niti jedan od mogućih isključnih kriterija. Prema tome, u istraživanje su uključeni svi radovi neovisno o godini objave i ustroju istraživanja.
Rezultati: Namirnice koje pojačavaju upalni proces su meso i mesne prerađevine, biljni izvori omega-6 masnih kiselina, konditorski i pekarski proizvodi, neumjerene količine alkohola te gazirana i zaslađena pića. Namirnice koje smanjuju upalni proces su maslinovo ulje, plava riba i orašasto voće bogato omega-3 masnim kiselinama, voće, povrće, gljive te začinsko i aromatično bilje kao izvor fitokemikalija.
Zaključci: Protuupalna prehrana povezana je sa smanjenjem biomarkera upale, smanjenim rizikom za razvoj nezaraznih kroničnih bolesti te je povezana s duljim životnim vijekom. Način konzumacije hrane važan je dio u provođenju protuupalne prehrane, a optimalne režime protuupalne prehrane predstavljaju Mediteranska i Okinawa prehrana. Uz redovitu fizičku aktivnost te smanjenu konzumaciju alkohola i prestanak pušenja, provođenje protuupalne prehrane može spriječiti razvoj niza bolesti koje u podlozi imaju upalni proces. |
| Sažetak (engleski) | Objective: Using the available scientific literature, demonstrate the effects of foods and food components on the development of inflammatory processes in the human body and find the guidelines for the proper implementation of an anti-inflammatory diet.
Materials and methods: The literature search was based on a search for scientific papers investigating the effect of specific substances and food components on inflammatory biomarkers. The MEDLINE database (PubMed) was searched using the terms “inflammation”, “diet”, “inflammatory markers”, “anti-inflammatory diet”, “dietary inflammatory index”. None of the possible exclusion criteria were used in the literature search, so all papers were included in the study, regardless of the year of publication or the structure of the study.
Results: Foods that increase the inflammatory process include meat and meat products, plant sources of omega-6 fatty acids, sweets and bakery products, excessive alcohol consumption, and carbonated and sweetened beverages. Foods that reduce the inflammatory process include olive oil, fatty fish and nuts rich in omega-3 fatty acids, fruits, vegetables, mushrooms, and herbs and aromatic herbs as a source of phytochemicals.
Conclusions: An anti-inflammatory diet is associated with a reduction in inflammatory biomarkers, a lower risk of developing non-communicable chronic diseases, and a longer life expectancy. How foods are consumed is an important component of implementing an anti-inflammatory diet, and the optimal anti-inflammatory diet is represented by the Mediterranean and Okinawan diets. Together with regular physical activity and the reduction of alcohol consumption and smoking, an anti-inflammatory diet can prevent the development of various diseases. |
