ZOE Science & Nutrition
ZOE
Categories: Health
Listen to the last episode:
Inflammation is a complicated topic. Short-term inflammation plays an essential role in fighting infections and healing injuries. But too much inflammation can be a catalyst for chronic ailments, like heart disease, type 2 diabetes, autoimmune disorders, rheumatoid arthritis, and obesity.
What we eat can influence our inflammatory responses and contribute to chronic, low-grade inflammation.
In today’s episode, Prof. Philip Calder helps us understand the science behind inflammation, how it impacts our health and what food has to do with it.
Philip is head of the School of Human Development and Health, as well as a Professor of Nutritional Immunology, in the Faculty of Medicine at the University of Southampton. He’s also an internationally recognised researcher on the metabolism and functionality of fatty acids. His work focuses on the roles of omega-3 fatty acids and the influence of diet and nutrients on immune and inflammatory responses.
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Timecodes
00:00 Introduction
01:20 Quickfire questions
02:55 The role of inflammation in immunity
05:30 Chronic inflammation and disease
08:30 How to measure inflammation
09:53 Low-grade inflammation and disease risk
12:30 What causes blood vessel inflammation?
15:23 What creates the narrowing of blood vessels?
17:20 How inflammation can cause blood clots, heart attacks and strokes
19:15 Inflammation and aging
21:40 Inflammation and lifestyle factors
25:07 Obesity and inflammation
28:45 Muscle loss and inflammation (sarcopenia)
30:52 The impact of meals, sugar and fats on inflammation
33:35 How diet could reduce inflammation
34:42 Why we all respond to food differently
38:42 Dietary choices to manage inflammation
40:00 What are omega-3s?
41:17 Anti-inflammatory foods
43:40 Health benefits of omega-3 fatty acids
45:55 Challenges with farmed salmon
Mentioned in today's episode:
Omega-3 polyunsaturated fatty acids and inflammatory processes: Nutrition or pharmacology? in the British Journal of Clinical Pharmacology
Omega-6 fatty acids and inflammation in PLEFA
Omega-3 fatty acids and inflammatory processes in Nutrients
Another relevant study:
Health relevance of the modification of low-grade inflammation in ageing and the role of nutrition in Ageing Research Reviews
Is there a nutrition topic you’d like us to explore? Email us at podcast@joinzoe.com, and we’ll do our best to cover it.
Episode transcripts are available here.
Previous episodes
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129 - Inflammation could age you - unless you eat these foods | Prof. Philip Calder Thu, 16 May 2024
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128 - Your new menopause toolkit with Dr. Mary Claire Haver & Dr. Sarah Berry Thu, 09 May 2024
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127 - The medicines hiding in your spice rack with Kanchan Koya & Dr. Sarah Berry Thu, 02 May 2024 - 0h
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126 - Foods for every decade of life with Dr. Federica Amati Thu, 25 Apr 2024
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125 - What to eat to avoid osteoporosis with Prof. Cyrus Cooper and Tim Spector Thu, 18 Apr 2024
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124 - Intermittent fasting: what we learned from the world's biggest study with Prof. Tim Spector & Gin Stephens Thu, 11 Apr 2024
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123 - The best exercise routine, according to your muscle clocks with Professor Karyn Esser Thu, 04 Apr 2024
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122 - 5 things you can do now to reduce dementia risk with Professor Claire Steves Thu, 28 Mar 2024 - 0h
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121 - Three ways to prevent diabetes with Professor Naveed Sattar Thu, 21 Mar 2024 - 0h
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120 - The truth about SIBO with Dr. Will Bulsiewicz Thu, 14 Mar 2024 - 0h
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119 - Fitness routines for menopause with Dr. Stacy Sims - exercise for every stage Thu, 07 Mar 2024
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