Researchers used both men and women from the Nurses' Health Studies I and II starting from 1986 and included up to 32 years of follow up. After excluding members with missing diet information or previously diagnosed stroke, heart disease, or cancer, more than 210,000 participants were included in the study. The participants completed a survey every four years to determine dietary intake.
‘Consuming foods with higher antioxidants and fiber can help fight inflammation and lower heart disease and stroke risk.
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The study found that participants consuming proinflammatory diets had a 46 percent higher risk of heart disease and 28 percent higher risk of stroke, than those consuming anti-inflammatory diets.
The researchers suggested consuming foods with higher levels of antioxidants and fiber to help fight inflammation: Green leafy vegetables, yellow vegetables, whole grains, coffee, tea, and wine. The researchers also suggested restricting the intake of refined sugars and grains, sodas, fried foods, and restricting processed, red, and organ meat. These foods are among the significant contributors to the proinflammatory dietary index.
Source: Medindia