Study findings published in this month’s American Journal of Clinical Nutrition suggest that a diet high in vitamin C may significantly reduce inflammation.
The study of over 3200 men aged between 60 and 69 examined the effect of vitamin C consumption on blood levels of certain markers linked to inflammation, including C-reactive protein and plasminogen activator. A food frequency questionnaire was used to quantify vitamin C intake from dietary and supplemental sources.
High levels of vitamin C were associated with a 45 percent reduced risk of inflammation while high fruit intake was related to a 25 percent reduced risk of inflammation. Good sources of vitamin C include citrus fruit, kiwi fruit, strawberries, red pepper, broccoli, cabbage and tomato juice.
Certain limitations of the study suggest further studies are needed to fully understand the effect of vitamin C on inflammation.
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