Dietary foods recommended by specialists to reduce inflammation

Specialists and international health organizations, including the World Health Organization (WHO) and the Food and Agriculture Organization (FAO), highlight the role of diet in managing chronic inflammation. While inflammation is a natural bodily response, prolonged periods can increase the risk of type 2 diabetes, cardiovascular diseases, and autoimmune disorders.

Key food groups identified for their anti-inflammatory properties include:

• Fatty fish: Salmon, sardines, mackerel, herring, and anchovies are rich in long-chain omega-3 fatty acids, which support cellular functions and inflammatory responses. • Tart cherries: These contain polyphenols and anthocyanins, which are linked to metabolic and cardiovascular health. • Healthy fats and plants: Extra virgin olive oil, leafy green vegetables, nuts, seeds, and legumes (such as lentils and chickpeas) provide essential antioxidants, fiber, and healthy fats.

Medical experts, including rheumatologists, emphasize that while these foods can support general well-being and assist in managing inflammatory conditions, they are not cures and should not replace professional medical treatments or prescribed medications.