Cardiovascular Surgery Specialist at Denizli Özel Egekent Hospital, Op. Dr. İhsan Alur, drew attention to chronic low-grade inflammation.
Providing important information about chronic low-grade inflammation, Op. Dr. İhsan Alur said: “Inflammation is an immune defense response in the human body that is necessary for the immune system, serving to repair damaged tissues and eliminate harmful agents. However, when this response becomes chronic and persistent, it leads to an increase in immune system cells and causes more harm than benefit in tissues. If the immune system functions normally, after tissue repair or elimination of harmful factors such as bacteria, viruses, parasites, fungi, cancer cells, and cancer metastasis, this inflammation process ends. In this case, inflammation plays its beneficial role. However, if for any reason the inflammation does not end and continues at a low intensity, that is, becomes chronic, it will cause harmful consequences. This condition is called chronic low-grade inflammation.”
Dr. İhsan Alur explained that CLGI “disrupts the balance in the human body, leads to deterioration in metabolic functions, and may trigger the development of many non-communicable diseases such as cancer, diabetes, and cardiovascular diseases. Current evidence emphasizes that diet is now among the modifiable behavioral risk factors for the development of non-communicable diseases.”
**Fast Food Consumption Creates Risk**
Addressing the harms of fast food consumption, Alur said: “In recent years, attention has been drawn to the global increase in the consumption of ultra-processed foods (UPF/fast food). Characterized by being highly palatable, affordable, and ready-to-eat, UPFs have led to a deterioration in diet quality due to their nutritional composition and are considered a risk factor for diet-related diseases. Recent scientific research has focused on whether UPF consumption can promote low-grade inflammation and thus support the development of non-communicable diseases. Emerging evidence indicates that the negative effects of UPFs are not only due to the nutrients they provide but also to non-nutritive components and their impact on beneficial gut bacteria. Inflammatory response is an innate immune defense mechanism that protects the host from harmful stimuli such as viruses, bacteria, toxins, infections, and cancer cells by eliminating harmful agents and promoting tissue repair. CLGI plays an important role in the development of cardiovascular diseases by contributing to fat and clot formation in the vessels, and it can also promote the progression of various cancer types by encouraging abnormal cell proliferation, reducing controlled cell death, and increasing angiogenesis and metastasis.”
**“Healthy Nutrition Has Anti-Inflammatory Effects”**
Highlighting the benefits of a healthy nutrition chain, Alur said: “Potential dietary compounds affecting inflammation processes include macro- and micronutrients, bioactive molecules such as polyphenols, and specialized food components. In general, plant-based dietary patterns including high consumption of vegetables, fruits, and whole grains, moderate consumption of legumes and fish, and low consumption of red meat are associated with greater anti-inflammatory potential. These include traditional healthy diets such as the Mediterranean diet (characterized by vegetables and olive oil as the main fat source, whole grains, fruits, seafood, nuts, legumes, and olive oil) and the Nordic diet (focusing on berries, apples, pears, root vegetables, cruciferous vegetables, potatoes, cabbage, whole grains, rye bread, high fish intake, low-fat dairy products, and canola oil as a fat source). Pro-inflammatory dietary factors include oxidized lipids, saturated fatty acids (SFAs), and trans fatty acids, which are high in Western diet patterns. This diet model, characterized by high calorie intake, sweets, refined grains, red and processed meat, snacks, and sugary drinks, is associated with increased inflammatory potential. Commonly consumed UPFs include soft and sugary drinks, processed bread, refined breakfast cereals, confectionery products, pre-packaged sauces, ready-to-heat meals, and processed meat products. Most UPFs are high in added sugars, saturated and trans fats, and sodium, but low in protein, fiber, and micronutrients such as potassium, magnesium, vitamin C, vitamin D, zinc, phosphorus, vitamin B12, and niacin. Additives are frequently added to improve taste, sensory quality, and shelf life. Common additives include sweeteners, emulsifiers, and compounds derived from cyclamate or stevia. Both their poor nutrient profiles and their numerous additives make UPFs inflammation-triggering and invite many diseases. Given that our country is located in the Mediterranean region with fertile agricultural lands, it is essential to adopt the Mediterranean diet and avoid processed foods that trigger inflammation. Here, parents have an important responsibility. Children and young people should be educated to stay away from processed foods that trigger inflammation and thus protect themselves from chronic low-grade inflammation (CLGI). If we can protect ourselves from CLGI, we will also be protected from cancer, diabetes, cardiovascular diseases, heart attack, stroke, leg artery blockages, and many other diseases. It should not be forgotten that the Western diet model (rich in ultra-processed foods, high in calories, and poor in beneficial components) is not part of our genetic code and often does not even suit our taste palate. Keeping children and young people away from this diet model is crucial.”