Table 2.
Foods included in the anti-inflammatory, supplemented, Mediterranean diet and their recommended consumption frequencies.
| Food | Importance | Consumption frequency | References |
|---|---|---|---|
| Extra virgin olive oil (EVOO) | EVOO is rich in antioxidants, especially phenolic compounds. The beneficial effects of EVOO are associated with its fatty acid composition, which is very rich in monounsaturated fatty acids, with moderate levels of saturated fatty acids and polyunsaturated fatty acids (PUFAs). | 3 tablespoons/day | (16, 38, 39) |
| Fruits | Rich in polyphenols. Different colored fruits are especially useful because of their carotenoid content anti-inflammatory properties. | 3 portions/day | (3) |
| Nuts | Rich in monounsaturated fatty acids (MUFAs) and many minerals and vitamins. | 30 g daily | (39, 41) |
| Vegetables | Rich in antioxidants such as flavonoids, carotenoids, phenolics, isoflavones, and indoles, as well as vitamins. Contain high levels of fiber. | 2 portions/day | (42) |
| Plain yogurt/kefir | Regulation of intestinal flora and pro-inflammatory cytokines in the gut. | 1 portion/day | (38) |
| Coffee | Rich in phenolic compounds including chlorogenic acids (CGAs), which reduce pro-inflammatory cytokines such as TNF-α. | <3 cups/day | (43, 44) |
| Eggs | Contains fat-soluble B vitamins, minerals, choline, and carotenoids. | 3–4/week | (45) |
| Blue fish | Rich in fatty acids and ω-3 PUFAs. | 3 portions/week | (36, 39) |
| Legumes | Rich in fiber, minerals and in vitamins. Soybeans reduce the presence of pro-inflammatory cytokines. | 3 portions/week | (42) |
| Red meat | Reduced consumption appears to be associated with improvements in RA symptoms. | Occasionally | (39, 46) |
| Cow’s milk | Rich in trans-fatty acid which increases the presence of inflammatory markers. Moreover, the saturated fatty acids present in cow’s milk increase inflammation. | Avoid completely | (4) |
| Gluten | The gliadin and glutenin contained in gluten both trigger immunological responses. | Avoid completely | (8) |
| Curcumin | Inhibits the expression of pro-inflammatory cytokines (IL-1, IL-8, and IL-6) and TNF-α. | Every day in conjunction with black pepper† | (4) |
This table is provided only as an orientation for the anti-inflammatory diet the study participants we followed; all the patients’ menus were specifically adjusted for their preferences and their recommended energy consumption in terms of calorific intake. †Black pepper enhances curcumin absorption.