Processed Tomato Products May Protect Against Inflammation, According to a Study Presented at the Experimental Biology Meeting
An immerging body of research suggests that inflammation may be a significant component in the development of chronic diseases such as cardiovascular disease, cancer, obesity, metabolic syndrome, type 2 diabetes, osteoporosis, periodontal disease, rheumatoid arthritis, neurological degenerative disorders, and inflammatory bowel disorders. There is growing interest in the role that diet may play in reducing inflammation in order to protect against such chronic diseases.
The regular consumption of tomato products has been consistently associated with a lower risk of several types of cancer and coronary heart disease. Using data from adults in the National Health and Nutrition Examination Survey (1999-2004), researchers recently found that consumption of processed tomatoes was associated with significantly lower serum C-reactive protein. C-reactive protein is a recognized biomarker of inflammation.
Scientists are intrigued with the array of nutrients such as vitamins A and C, fiber, potassium, beta-carotene, and lycopene that appear to work together in unison to provide health benefits. Particular interest has surrounded lycopene, a powerful antioxidant found abundantly in processed tomato products. Tomatoes, the second most popular vegetable in the country, represent an excellent opportunity to ward off chronic disease. Since processed tomato products are both economical and easily adaptable to a variety of cultural diets, their health benefits warrant further investigation.
Given the potential for tomato products to protect against chronic disease, researchers from the
Researchers in the study include Rose M Giordano,
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SOURCE Tomato Products Wellness Council