The effect of dietary components on inflammatory lung diseases – a literature review. (3rd October 2017)

• Record Type: Journal Article
• Authors: de Boer, Alie; van de Worp, Wouter R. P. H.; Hageman, Geja J.; Bast, Aalt
• Is Part Of: International journal of food sciences and nutrition. Volume 68:Number 7(2017)
• Page Start: 771
• Page End: 787
• Publication Date: 2017-10-03
• Subjects: Chronic inflammatory lung diseases -- nutrition -- anti-inflammatory nutrition -- glucocorticosteroid resistance -- asthma -- COPD; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.1080/09637486.2017.1288199
• Languages: English
• ISSNs: 0963-7486

Abstract

Abstract: Anti-inflammatory treatment in chronic inflammatory lung diseases usually involves glucocorticosteroids. With patients suffering from serious side effects or becoming resistant, specific nutrients, that are suggested to positively influence disease progression, can be considered as new treatment options. The dietary inflammatory index is used to calculate effects of dietary components on inflammation and lung function to identify most potent dietary components, based on 162 articles. The positive effects of n-3 PUFAs and vitamin E on lung function can at least partially be explained by their anti-inflammatory effect. Many other dietary components showed only small or no effects on inflammation and/or lung function, although the number of weighted studies was often too small for a reliable assessment. Optimal beneficial dietary elements might reduce the required amounts of anti-inflammatory treatments, thereby decreasing both side effects and development of resistance as to improve quality of life of patients suffering from chronic inflammatory lung diseases.