Inflammation is the major driving force of most chronic diseases. Many patients have significant levels of inflammation that contribute to poor clinical outcomes and/or longer ICU stays. The presence of chronic inflammation increases the risk for most metabolic diseases and associated complications. The associated symptoms will reduce the quality of a patient’s life. While it can be caused by different factors, diet is the predominant source of chronic inflammation for most Americans. This lecture will help clinicians identify the most common nutritional influences and will explain how substitution with numerous foods can mitigate the inflammatory response. Additionally, those foods with the highest level of anti-inflammatory activity will be discussed.
APPROVED FOR 1 CPE CREDIT BY THE CDR OF THE ACADEMY OF NUTRITION AND DIETETICS
Make sure to check to out the Continuing Education Guide for instructions on how to complete and earn your credit for this course!
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