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12 June 2020

The inflammatory relationship between food and health: how to control it

Author: Dr. Attilio Speciani

Your patient is ready for a critical dental procedure, but a last look at the mouth shows inflamed gums and spots of mucositis, conditions not favorable to placing an implant in the best way. Yes, it is still possible to perform the programmed intervention and, the inflammatory state can influence the results of the implant itself and favor any potential reaction to anesthetics or antibiotics, interfering with the healing of the wound and the time of recovery.
Two different articles published in 2017 in the same issue of the Journal of Allergy and Clinical Immunology explained that 62% of allergic, allergy-like, or inflammatory reactions, not entirely understood in their origin, could depend on multifactorial causes, the most relevant of which is glycation. The process of glycation, individually due to excessive or repetitive eating of different kinds of sugars (sucrose, glucose, fructose, and yes, even fruit), polyols, and alcohol, is strictly connected to nutritional habits. Measuring is always better than supposing, and in such an important setting, the awareness of the level of inflammation allows any physician to prepare their patient, to operate and treat them more safely, aiming at better results.
Today, it is possible to measure specific cytokines such as BAFF (B Cell Activating Factor), PAF (Platelet Activating Factor), MGO (Methylglioxale), and GA (Glycated Albumin %), at some time before elective surgery, to define the nutritional strategy for the reduction of systemic inflammation. These cytokines and analytes have numerous effects and are deeply connected to the induction of cavities, candidosis, autoimmune diseases, aphthous ulcers, and many other conditions. In this case, however, it would be relevant to mention the healing of the wound and the tendency towards infection. High levels of inflammation determine a longer time of recovery because of the macrophagic infiltration of the edges of the incision. To maintain this state means more infections, more complications, and probably a poor reputation for the surgeon.        

The good news is that these cytokines are also connected with nutrition and any physician can measure them to define the correct way of eating in order to prepare the patient for the operation and the following days. A personalized nutritional plan can reduce the negative predisposition removing inflammatory cytokines from the operating field and can be relevant for any other clinical application.
The results of a PerMè test (which integrates genetic predisposition, levels of inflammatory cytokines, personal food profile and effects of sugar) allows the physician to define the most appropriate personalized nutritional plan for each patient. In a matter of 15-20 days of such a diet, even if the patient is not looking for the general improvement of their lifestyle, the reduction of inflammation is evident and allows the doctor to operate in the best possible way.
Food-related inflammation has been recognized for a long time, even though only recently, the scientific community has accepted an evaluation of food-specific IgG as a sign of excessive or repetitive eating, which can cause inflammation. It goes far beyond the anti-scientific consideration of obsolete and false "food intolerances." They simply do not exist. Symptoms due to food-related inflammation are, instead, a real issue, and the related cytokines can be precisely measured. The innovative knowledge of the effects of different sugars (such as HFCS, sucrose, fructose), polyols (xylitol and sorbitol), and alcohol in the organism allows physicians to understand better their damages. These effects are due to non-enzymatic glycation of proteins, DNA, and enzymes that determine inflammation, insulin resistance, oxidation, metabolic imbalance, and substantial interference with macrophagic activity and healing of the incision. In "Food intolerances are a myth." there is an explanation of all these aspects with the necessary scientific references.
For the first time, the three different kinds of inflammation are considered and explained together.

The scientific community has recently stated that glycated hemoglobin (HbA1c) and fasting glycemia are not good enough to evidence intermediate hyperglycemia (pre-diabetes). It means that 32-33% of USA citizens (and of patients referring to any medical practice) have alterations of sugar metabolism without any possible evidence. These alterations can induce severe problems of inflammation, infection, rejection, complications, and so on. The measurement of glycation (MGO and Glycated Albumin) allows physicians or nutritionists to reduce the intake of sugar, fruits, alcohol, and other sweet substances, in a personalized way. Sugars must never be eliminated but only contained according to the personal results of the test.

Reading this book allows any doctor to understand the evidence-based explanation better and to integrate into their clinical practice basic immunology and personalized nutrition. As an example, a patient affected by mucositis, gingivitis, herpes, or mouth ulcers or suffering from other periodontal diseases can follow a personalized diagnostic and nutritional path to respond better to any treatment.
 The immunology of nutrition is a real option in any field of medicine and this book explains in a practical way, the scientific relationship between inflammation, nutrition, and immune system.     

For further information on the book: https://www.edrausa.com/product/food-intolerances-are-a-myth-the-inflammatory-relationship-between-food-and-health-is-finally-ex 

Dr. Attilio F.  Speciani, MD, Clinical Immunologist and Allergy Specialist:  attilio.speciani@me.com

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