Effect of nutrition on human inflammatory and oxidative stress markers

Objective: To systematically review the effects of nutrients, food and diet patterns on markers of inflammation and oxidative stress. Methods: Nutrients, nutrition, food, diet, dietary structure, dietary patterns, protein, fat, vitamin, dietary fiber, inflammatory, inflammation, oxidative stress, immunity were used as search terms, and systematic retrieval of the literature in Wanfang Database, National Knowledge Infrastructure (CNKI), PubMed, Web of Science was carried out from the establishment of the database to January 10, 2020, and a systematic review of the literature meeting the requirements was conducted. Results: A total of 3 Chinese and 46 English articles were included. Literature showed that β-carotene, vitamin C, vitamin D, polyunsaturated fatty acids, some amino acids, dietary fiber, isoflavones, choline, betaine and resveratrol and other nutrients can reduce plasma inflammatory factors or oxidative stress marker levels, and nutrients such as cholesterol and trans fatty acids can increase their levels. Foods such as fish, lean meat, fruits, soybeans, cruciferous vegetables and nuts can reduce plasma inflammatory factors or oxidative stress marker levels, while foods such as milk and sugary beverages can increase plasma inflammatory factors or oxidative stress markers. Mediterranean dietary patterns and other healthy dietary patterns can reduce plasma levels of inflammatory factors or oxidative stress markers, while Western dietary patterns can increase their levels. Conclusion: Nutrients, food and dietary patterns can influence levels of plasma inflammatory factors or oxidative stress markers.