Research
Mixed
Postprandial inflammation occurs after meals, particularly those high in glucose or fat, and is exaggerated in obese and diabetic individuals, but can be mitigated by antioxidants and specific dietary components.
Every meal causes a temporary spike in inflammation, which is higher in obese or diabetic people. You can reduce this spike by including antioxidants (like fruits/vegetables) and avoiding excessive advanced glycation end products (AGEs) from highly processed or charred foods.
GoodQualifiesHIGH confidence
In the hours following the consumption of a meal, there is an elevation in the concentrations of inflammatory mediators in the bloodstream, which is exaggerated in obese subjects and in type 2 diabetics. Both high-glucose and high-fat meals may induce postprandial inflammation, and this is exaggerated by a high meal content of advanced glycation end products (AGE) and partly ablated by inclusion of certain antioxidants or antioxidant-containing foods within the meal.
Why this rating
Well-supported by studies on postprandial responses and AGEs.
Source
Dietary factors and low-grade inflammation in relation to overweight and obesity
Philip C. Calder et al. · British Journal Of Nutrition · 2011
DOI 10.1017/s0007114511005460
narrative_reviewCited 1,068×
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
More from this paper
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