I created and presented a PowerPoint to those attending the CHIP program at the Walla Walla General Hospital. It was about anti-inflammatory diets and was based on current scholarly research articles

2.  Emerging evidence is indicating that
inflammation plays an important role in all
stages of the atherosclerotic process
 Inflammatory biomarkers, such as C-reactive
protein, predict cardiovascular disease
 Systemic Inflammation is related to other
diseases: dyslipidemia, type II diabetes, and
oxidative stress

3.  Smoking
 Injury
 Infection
 High-fat diet
 Saturated fat
 Trans fat
 Being overweight or
obese

4. • You are already starting habits that have
anti-inflammatory results
• CHIP’s principles are a core part of an
anti-inflammatory diet

5.  Primarily plant-based foods:
fruits, vegetables, whole grains, legumes, and
nuts
 Olive and canola oil in the place of butter
 Herbs and spices instead of salt
 Limited meat intake
 Recent study: increased compliance with
these principles was associated with a 51%
reduction in colorectal cancer risk
 Also: benefits in regard to markers of
cardiovascular disease risk and type II

6. A study by:
Helen Hermana M. Hermsdorff
M. Angles Zulet
Itziar Abete
and J. Alredo Martinez
A study assessing a legume-restricted diet vs. a legume-based
diet on metabolic and inflammatory changes, accompanying
weight loss.

7.  Excessive body fat is associated with
inflammation and atherosclerosis
 The chronic inflammation caused has been
connected with the development of:
 Insulin
resistance, diabetes, hypertension, dyslipidemia,
and atherosclerosis

8. Examples:
• Black beans
• Pinto beans
• Chickpeas
• Edamame Legumes are a class of
• Fava beans vegetables that
• Lentils includes
• Lima
• Kidney beans
beans, peas, and
lentils.

9.  Legumes are foods containing important
nutritional and functional factors in health
maintenance and disease treatment
 Vegetable
protein, fiber, minerals, phytochemicals and
other factors
 Certain legumes have been associated with
diet quality: lower fat, vegetable
protein, lowering cholesterol

10.  Legume nutrition:
 Higher fiber content
 Lower saturated fatty acid
 Significantly lower cholesterol intake during
intervention period
 Increase in magnesium and potassium intake

11.  Legume health benefits:
 Reduction in systolic and diastolic blood pressure
 Reduction in total cholesterol
 Decreased inflammatory marker concentrations
 Greater weight loss and significant improvement
in some metabolic features
 Reduction of risk for colorectal cancer

13.  Hermsdorff H, Zulet M, Abete I, Martínez J. A legume-based hypocaloric
diet reduces proinflammatory status and improves metabolic features in
overweight/obese subjects European Journal Of Nutrition [serial online].
February 2011;50(1):61-69. Available from: Academic Search
Premier, Ipswich, MA. Accessed January 29, 2012.
 Djuric Z. The Mediterranean diet: Effects on proteins that mediate fatty
acid metabolism in the colon. Nutrition Reviews [serial online]. December
2011;69(12):730-744. Available from: Academic Search
Premier, Ipswich, MA.
 Hollan I. Vascular Inflammation in Systemic Rheumatic Diseases. Current
Medical Literature: Rheumatology [serial online]. May 2011;30(2):33-45.
Available from: Academic Search Premier, Ipswich, MA.
 Effects of acute ingestion of different fats on oxidative stress and
inflammation in overweight and obese adults. Nutrition Journal [serial
online]. January 2011;10(1):122-131. Available from: Academic Search
Premier, Ipswich, MA.