This article has been reviewed according to Science X's editorial process and policies. Editors have highlighted the following attributes while ensuring the content's credibility:
A new study from Loma Linda University School of Public Health, published in the Journal of the Academy of Nutrition and Dietetics, suggests that regularly incorporating walnuts into the diet may shift the overall diet pattern toward lower inflammatory potential.
The Dietary Inflammatory Index (DII) is a research tool that estimates whether a person's overall diet has characteristics associated with higher or lower inflammatory potential based on the foods and nutrients they consume.
The study, "The Dietary Inflammatory Index is Lower Among Healthy Older Adults Consuming a Walnut-Supplemented Diet. Ancillary Results from the Walnuts and Healthy Aging Randomized Controlled Trial," found that older adults who consumed 1–2 ounces (30–60 g) of walnuts daily had slightly but statistically significantly lower DII scores than those in the control group.
The findings suggest that incorporating walnuts into the diet may shift the overall dietary patterns toward lower inflammatory potential. These findings add to previous results from the Walnuts and Healthy Aging Study showing that daily walnut consumption was associated with reductions in several circulating markers of inflammation. Together, the findings suggest that incorporating walnuts into the diet may influence both the inflammatory potential of the overall diet and biological markers of inflammation.
This latest report builds on data from more than 20 research papers published as part of the Walnuts and Healthy Aging Study, a two-year clinical trial conducted by researchers at Loma Linda University School of Public Health and Hospital Clinic of Barcelona in Spain.
Source link







