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Abstract Title:

The effect of nuts on inflammation.

Abstract Source:

Asia Pac J Clin Nutr. 2008;17 Suppl 1:333-6. PMID: 18296371

Abstract Author(s):

Jordi Salas-Salvadó, Patricia Casas-Agustench, Michelle M Murphy, Patricia López-Uriarte, Monica Bulló

Article Affiliation:

Human Nutrition Unit, Department of Biochemistry and Biotech-nology, Faculty of Medicine and Health Sciences, Universitat Rovira i Virgili, C/Sant Llorenc, 21, 43201 Reus, Spain. jordi.salas@urv.cat

Abstract:

Inflammation is one of the recognised mechanisms involved in the development of atherosclerotic plaque and insulin resistance. Inflammatory or endothelial markers such as C-Reactive Protein (CRP), Interleukin-6 (IL-6), fibrinogen, Vascular Cell Adhesion Molecule-1 (VCAM-1) and Intracellular Adhesion Molecule-1 (ICAM-1) have been identified as independent predictors of cardiovascular disease (CVD) or diabetes in human prospective studies. Epidemiological and clinical studies suggest that some dietary factors, such as n-3 polyunsaturated fatty acids, antioxidant vitamins, dietary fiber, L-arginine and magnesium may play an important role in modulating inflammation. The relationship observed between frequent nut consumption and the reduced risk of cardiovascular mortality and type 2 diabetes in some prospective studies could be explained by the fact that nuts are rich in all of these modulator nutrients. In fact, frequent nut consumption has been associated with lower concentrations of some peripheral inflammation markers in cross-sectional studies. Nut consumption has also been shown to decrease the plasma concentration of CRP, IL-6 and some endothelial markers in recent clinical trials.

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Sayer Ji
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