Abstract

Western dietary patterns are associated with chronic low grade inflammation, which is risk factor of cardiovascular diseases (CVDs) and other non-communicable diseases (NCDs). Increased consumption of Mediterranean type of foods are anti-inflammatory, which may cause decrease in the inflammation. Therefore, Dietary Inflammatory Index (DII) has been proposed as an instrument that scores a potential of the diet, to cause inflammation based on its pro-inflammatory and anti-inflammatory foods and nutrients. Recently, molecular hydrogen therapy has been used for the treatment of NCDs due to its potential anti-inflammatory effects. It is possible that application of molecular hydrogen (H2) in the foods can increase the anti-inflammatory potential of the diet leading to low DII, which may be protective against inflammation and related diseases.

Keywords

oxidative stress, peroxidation, inflammation, chronic diseases