Inflammation is one of the body’s natural ways of protecting itself. This response is triggered by physical or chemical agents, or disease-producing organisms or chemical reactions that help to fight infections, irritation, injury or stress. Inflammation is usually characterised by heat, redness, swelling and pain at the injury site.

Although painful, inflammation is usually a healing response. However, sometimes inflammation may proceed to a chronic lingering state, where it can predispose one to conditions such as arthritis, metabolic syndrome, coronary artery disease, multiple sclerosis and cancer.
There are several causes for inflammatory response in the body. These include unhealthy diets, chronic infections, disease conditions, injury, and irritation. Inflammation generates free radicals, which can cause cellular damage and oxidative stress, leading to an imbalanced immune response.

Diets with high glycemic index carbohydrates (refined starches and sugars), fats (hydrogenated saturated fats and trans-fatty acids) and red meat have been positively associated with inflammation. Diets poor in natural antioxidants, phytochemicals, fibre and omega-3 fats found in fish and mustard seeds have also been shown to be pro-inflammatory.
Inadequate intake of omega-3 fats and phyto-chemicals contributes to initiation and progression of arthritis. Several studies have found that fish oils contain compounds that help reduce reliance on anti-inflammatory drugs and are now an integral component of therapy for arthritis.

Cancer too can result from long-term inflammation, often due to chronic infection or irritation. This increases formation of free radicals which can be neutralized by an abundance of anti-oxidants through a good diet. A poor diet can increase the burden on the body and promote free radical generation.

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