Vegetarian diets reduce inflammation, according to a review published in Public Health Nutrition. Researchers reviewed 18 prior studies, finding that individuals who followed a vegetarian diet for at least two years lowered their serum levels of C-reactive protein, a biomarker of inflammation, compared with those who did not follow a vegetarian diet. Researchers suspect the credit goes to phytosterols and dietary fiber found in the fruits, vegetables, whole grains, and legumes.
- Haghighatdoost F, Bellissimo N, de Zepetnek JOT, Rouhani MH. Association of vegetarian diet with inflammatory biomarkers: a systematic review and meta-analysis of observational studies. Public Health Nutr. 2017;1-9.