Anti-Inflammatory Diet
A whole-foods pattern designed to lower chronic, low-grade inflammation by emphasizing omega-3s, polyphenols, fiber, and minimizing ultra-processed foods, sugar, and seed oils.
The anti-inflammatory diet is not a single protocol but a synthesis of the patterns most consistently linked to lower inflammatory markers (CRP, IL-6, TNF-alpha) in human studies — Mediterranean-style eating, oily fish, abundant polyphenols, and low intake of ultra-processed foods, refined sugar, industrial seed oils, and excessive alcohol.
Foods to emphasize
- Fatty fish 2–3x/week (salmon, sardines, mackerel, herring)
- Extra-virgin olive oil
- Berries, cherries, and other deeply colored fruit
- Dark leafy greens and cruciferous vegetables
- Turmeric, ginger, and culinary herbs
- Green tea
- Nuts (especially walnuts) and seeds (flax, chia)
- Legumes and whole grains
- Dark chocolate (≥70% cocoa) in moderation
Foods to avoid
- Sugar-sweetened beverages and refined sugar
- Ultra-processed snacks and ready meals
- Industrial seed oils used at high heat (soybean, corn, sunflower, cottonseed)
- Processed and cured meats
- Refined flour products
- Excess alcohol
Key principles
- Cook with olive oil, finish with extra-virgin olive oil
- Aim for 25–35 g of fiber per day from whole foods
- Eat the rainbow — color diversity ~ polyphenol diversity
- Limit added sugar to <25 g/day
Typical duration: A long-term eating pattern.
Why it may help
Anxiety: Anti-inflammatory and Mediterranean-style diets are associated with lower depression and anxiety scores in meta-analyses.
Safe and flexible. Can be combined with Mediterranean, vegetarian, or plant-forward patterns.