How inflammation could age you with Prof. Philip Calder

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.

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Timecodes

00:00Introduction

01:20Quickfire questions

02:55The role of inflammation in immunity

05:30Chronic inflammation and disease

08:30How to measure inflammation

09:53Low-grade inflammation and disease risk

12:30What causes blood vessel inflammation?

15:23What creates the narrowing of blood vessels?

17:20How inflammation can cause blood clots, heart attacks and strokes

19:15Inflammation and aging

21:40Inflammation and lifestyle factors

25:07Obesity and inflammation

28:45Muscle loss and inflammation (sarcopenia)

30:52The impact of meals, sugar and fats on inflammation

33:35How diet could reduce inflammation

34:42Why we all respond to food differently

38:42Dietary choices to manage inflammation

40:00What are omega-3s?

41:17Anti-inflammatory foods

43:40Health benefits of omega-3 fatty acids

45:55Challenges with farmed salmon

📚 Books from our ZOE Scientists:

• Every Body Should Know This by Dr Federica Amati
• Food For Life by Prof. Tim Spector

Mentioned in today's episode:

Omega-3polyunsaturated fatty acids and inflammatory processes: Nutrition or pharmacology? in the British Journal of Clinical Pharmacology

Omega-6fatty acids and inflammation in PLEFA

Omega-3 fatty acids and inflammatory processes in Nutrients

Another relevant study:

Healthrelevance of the modification of low-grade inflammation in ageing and the role of nutrition in Ageing Research Reviews

Have feedback or a topic you'd like us to cover? Let us know here

Episode transcripts are available here.