Eating better every day
Understanding anti-inflammatory eating
Understanding low-grade chronic inflammation and adopting a diet that supports the body's balance, without restrictive dieting.
Gabriela Ferent, Registered Dietitian Nutritionist
3 min read
17 July 2026
What are we talking about?
Silent, prolonged low-grade inflammation is associated with many chronic conditions. Diet does not replace any treatment, but can support overall balance, in synergy with sleep, physical activity and stress management.
Foods to favour
- Varied, colourful vegetables and fruit at every meal.
- Fatty fish (sardine, mackerel, salmon) 2 to 3 times a week for omega-3s.
- Extra-virgin olive oil and rapeseed oil as dressing.
- Whole grains, legumes, unsalted nuts and seeds.
- Herbs and spices (turmeric, ginger, cinnamon).
- Green tea, coffee in moderate amounts, lightly sweetened cocoa.
Foods to limit
- Ultra-processed products high in additives, sugars and poor-quality fats.
- Sugary drinks and industrial juices.
- Cured meats and red meat consumed in excess.
- Regular alcohol consumption.
The Mediterranean model as a benchmark
The Mediterranean diet, widely studied, offers a practical framework: an abundance of plant foods, home cooking, olive oil, seafood, reasonable portions and conviviality. It is not a diet, but a set of sustainable habits.
Beyond the plate
- Regular, sufficient sleep.
- Suitable physical activity, several times a week.
- Active stress management.
- Medical follow-up for any diagnosed inflammatory condition.
A plan tailored to your situation
A consultation allows these principles to be adjusted to your habits, your tastes and your medical context.
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