Not long ago, the Tumor Nutrition Professional Committee of the Chinese Anti Cancer Association and others jointly released the "Expert Consensus on Preventing Tumors through Anti inflammatory Diets", which focuses on recommending the use of anti-inflammatory diets to prevent and treat tumors. The consensus points out that adopting this dietary pattern among high-risk cancer populations can reduce the likelihood of long-term negative metabolic consequences. Chronic inflammation will increase the risk of cancer, cardiovascular disease, diabetes, etc. Before introducing the anti-inflammatory diet, we should first clarify what the "inflammation" of the anti-inflammatory diet means. The term 'inflammation' in anti-inflammatory diets refers to chronic inflammation in the body. If the body has chronic inflammation for a long time, it will increase the risk of various chronic non infectious diseases (such as cancer, cardiovascular disease, diabetes, chronic kidney disease, non-alcoholic fatty liver, autoimmune and neurodegenerative diseases, etc.) over time. To reduce chronic inflammation in the body, it is necessary to eat more anti-inflammatory foods and less pro-inflammatory foods. The Dietary Inflammatory Index (DII) is an objective tool for evaluating the overall inflammatory potential of the body's diet. It is developed based on data on the effects of diet on six inflammatory markers. A positive score in the DII indicates that dietary components have pro-inflammatory potential, a negative score indicates anti-inflammatory potential, and 0 indicates no inflammatory effect. What are the anti-inflammatory properties of staple foods, fats, proteins, and fruits and vegetables? Main course: Whole grains have anti-inflammatory potential. 1. Whole grain carbohydrates: Whole grain carbohydrates have anti-inflammatory effects and are beneficial for blood sugar stability. Whole grains such as brown rice, oats, buckwheat, black rice, corn, barley, and Job's tears are rich in dietary fiber, and the dietary inflammation index score of dietary fiber is relatively low, at -0.663/g. Wheat bran and germ are rich in dietary fiber and various phenolic plant compounds, which have anti-inflammatory effects. 2. Refined carbohydrates: Refined carbohydrates such as white rice and white flour have the potential to promote inflammation. Daily diet should pay attention to the combination of coarse and fine carbohydrates. 3. Potatoes: Currently, no anti-inflammatory effect of potatoes has been found, but potatoes are more recommended than refined white rice and white flour. Fat: Omega-3 fatty acids have anti-inflammatory potential. The dietary inflammation index score for total fat is 0.298/g, and fat intake should not exceed 30% of total energy. Monounsaturated fatty acids and polyunsaturated fatty acids should be selected. 1. Limit the intake of saturated fatty acids and trans fatty acids. Saturated fatty acids (with a dietary inflammation index score of 0.432/g) and trans fatty acids (with a dietary inflammation index score of 0.429/g) have pro-inflammatory potential and need to be restricted. The main sources of saturated fatty acids are pork, beef, and mutton fat, lard, butter, cocoa seed oil, coconut oil, and palm oil. The main source of trans fatty acids: Trans fats consumed by Chinese residents mainly come from improper cooking of edible oils. When vegetable oils are heated at high temperatures or repeatedly heated, trans fats are produced. In addition, some processed snacks may also contain trans fats, so please pay attention to the instructions on the food packaging when purchasing. 2. The recommended dietary inflammation index score for omega-3 polyunsaturated fatty acids is -0.436/g. Taking at least 1.5g of omega-3 polyunsaturated fatty acid supplements every day under the guidance of doctors is related to the improvement of tumor patients' weight, appetite, quality of life, treatment tolerance and survival rate, as well as the reduction of postoperative incidence rate. The main sources of omega-3 polyunsaturated fatty acids are fish and shellfish, perilla seed oil, flaxseed oil, flaxseed, etc. Protein: Has slight pro-inflammatory potential Protein has slight pro-inflammatory potential, with a dietary inflammation index score of 0.021/g. However, due to metabolic disorders and increased protein consumption in cancer patients, it is recommended that general cancer patients increase their protein intake by 1-1.5 g/(kg · d) per day. If combined with renal dysfunction, the intake should not exceed 1g/(kg · d), and specific instructions can be followed according to medical advice. Protein comes from preferred foods such as fish, poultry, eggs, low-fat dairy products, soy products, nuts, etc., and should be consumed less red meat and processed meat. Vegetables and fruits: They should account for 2/3 of the total food weight in an ideal anti-inflammatory diet. Because fruits and vegetables are rich in vitamins and minerals, they have good anti-inflammatory activity. Some plant compounds, such as flavonoids, anthocyanins, and butyl benzoate, are polyphenolic plant compounds with significant anti-inflammatory potential. Foods rich in such plant compounds include purple cabbage, blueberries, blackberries, wolfberries, blackcurrants, mulberries, purple sweet potatoes, soybeans, citrus fruits, etc. In addition, it is recommended to drink moderate amounts of green tea and black tea, which have anti-inflammatory potential and a dietary inflammation index score of -0.536/g. Depending on personal health status and habits, it is advisable to drink moderate amounts of black tea and green tea, but not too strong. After frying, deep frying, and grilling, the pro-inflammatory effect of food increases. Cooking methods such as frying, deep frying, and grilling should be avoided, and stewing, stir frying, steaming, and boiling should be preferred. (Xinhua News Agency) Wen/Yu Kang (Professor of Clinical Nutrition at Peking Union Medical College Hospital)