Lund University Logo Diet seems to play a major role in defining the health of an individual. While most investigations are aimed to analyze the benefits of a single food with anti-inflammatory effects, here is a study which highlights benefits of multiple food items. According to a recent study, eating right foods decreases a marker of inflammation in the body and boosts memory cognitive function.

The study was triggered on 44 healthy, overweight people aged between 50 and 75 years. These volunteers were subjected to a particular diet throughout the study. For a period of four years, foods probably reducing low-grade inflammation in the body were consumed by the subjects. It is known that low-grade inflammation results in metabolic syndrome, further paving way for obesity, type 2 diabetes and cardiovascular disease. The test diet was claimed to be rich in antioxidants, low-GI foods (i.e. slow release carbohydrates), omega fatty acids, wholegrain products, probiotics and viscous dietary fibre.

Foods such as oily fish, barley, soy protein, blueberries, almonds, cinnamon, vinegar and a certain type of wholegrain bread were included in the test diet. Inger Bjorck, professor of food-related nutrition at Lund University and head of the University’s Antidiabetic Food Centre and colleagues developed certain food products, which are currently unavailable in the market. A reduction of bad cholesterol by 33 percent and blood lipids by 14 percent was observed. Also blood pressure appeared to decline by 8 percent, along with a significant decrease in a marker of inflammation in the body. A risk marker for blood clots was apparently diminished by 26 percent in the study subjects. On the other hand, improvement in memory and cognitive function was seemingly noted.