These findings suggest that changing the type of fat eaten at breakfast may be a solid strategy for managing inflammation. “Based on the data obtained, it can be affirmed that the optimal fat choice at breakfast would be a high-MUFA fat, primarily attributable to the noted decrease in the synthesis of pro-inflammatory factors,” researchers said.
But again, a high-PUFA breakfast may also be worth considering as the decrease in EGF values proves beneficial for mitigating the severity of cardiovascular diseases, researchers note.
Like any nutrition study, this one doesn’t provide hard-and-fast rules for breakfast menus. Instead, it suggests that incorporating MUFA and PUFA fats when possible is a positive step for reducing inflammation.
Hannah Frye
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