Nutrition Professor: How inflammation could age you | Philip Calder скачать в хорошем качестве

Nutrition Professor: How inflammation could age you | Philip Calder

Learn how your body responds to food. Take our FREE quiz 👉 http://zoe.com/podcast 🌱 Try our new plant based wholefood supplement - Daily 30 https://bit.ly/ZOEDaily30 *Naturally high in copper which contributes to normal energy yielding metabolism and the normal function of the immune system 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. Timecodes: 00:00 Introduction 01:10 Quickfire questions 03:00 The role of inflammation in immunity 05:40 Chronic inflammation and disease 08:49 How to measure inflammation 10:14 Should you worry about low-grade inflammation? 12:54 What causes blood vessel inflammation? 16:03 What creates the narrowing of blood vessels? 18:21 How inflammation can cause blood clots, heart attacks and strokes 20:13 Inflammation and aging 22:41 Inflammation and lifestyle factors 26:11 Obesity and inflammation 29:48 Muscle loss and inflammation (sarcopenia) 31:56 The impact of meals, sugar and fats on inflammation 36:04 Impact of diet inflammation 37:11 Why we all respond to food differently 42:25 What are omega-3s? 43:45 Anti-inflammatory foods 46:08 Health benefits of omega-3 fatty acids 48:24 Challenges with farmed salmon Studies relevant to today's episode: Omega-3 polyunsaturated fatty acids and inflammatory processes: nutrition or pharmacology?, published in British Journal of Clinical Pharmacology Link: https://bpspubs.onlinelibrary.wiley.c... Omega-6 fatty acids and inflammation, published in PLEFA Link: https://www.plefa.com/article/S0952-3... Omega-3 Fatty Acids and Inflammatory Processes, published in Nutrients. Link: https://www.mdpi.com/2072-6643/2/3/355 Health relevance of the modification of low-grade inflammation in ageing and the role of nutrition, published in Ageing Research Reviews Link: https://www.sciencedirect.com/science... Books: Every Body Should Know This by Dr Federica Amati: https://amzn.to/4blJsLg Food For Life by Prof. Tim Spector: https://amzn.to/4amZinu Have feedback or a topic you'd like us to cover? Let us know here: https://gf6hx47iu5g.typeform.com/topi... Episode transcripts are available: https://zoe.com/learn/category/podcasts