In April 2019 researchers from the USA published the results of their study to assess the effect of a diet with a low dietary inflammatory index score on inflammation. A total of 61 individuals participated in cookery classes and received dietary recommendations which were focussed on consuming a plant-based diet rich in anti-inflammatory foods (spices, vegetables, etc), whilst a control group of 34 received only newsletters. Markers of inflammation, lipids, and dietary inflammatory index score were assessed periodically. Results showed that those who had received cookery classes and dietary recommendations had a lower dietary inflammatory index score at three months but not at 12 months. The inflammatory biomarker, C-reactive protein, was also seen to have decreased at 12 months in those who had received cookery classes and dietary recommendations but not in the group who had just received newsletters. A further analysis revealed that those with the greatest reduction in dietary inflammatory index score had greater reductions in C-reactive protein, total cholesterol and LDL cholesterol.
Turner-McGrievy GM et al. Impact of a 12-month Inflammation Management Intervention on the Dietary Inflammatory Index, inflammation, and lipids. Clin Nutr ESPEN. 2019 Apr;30:42-51