Tomato-based products could have really interesting anti-inflammatory properties. These are the conclusions of a recent multi-focused and controlled study on the effects of "prepared" tomatoes on vasodilation and C-reactive protein in cases of overweight and obesity in both women and men (C-reactive protein or CRP is a protein that plays a role in the immune system, and is synthesized by the liver)
This research suggests that inflammation may be a significant component in the development of chronic conditions such as cardiovascular disease, cancer, obesity, metabolic syndrome, type 2 diabetes, osteoporosis, periodontal disease, rheumatic arthritis, degenerative neurological disease and gut dysfunction. There is a growing research interest in the role that diet may play in reducing inflammation and providing protection against these various health problems. In recent years, regular consumption of tomato products has been consistently associated with a lower risk of many types of cancer and coronary heart disease.
Using data from adults who participated in a nationwide Nutrition and Health survey (1999-2004), U.S. researchers recently found that consumption of prepared tomatoes was associated with significantly lower C-reactive protein levels.
This protein synthesized by the liver is a faithful marker of the acute phase of inflammation
Scientists are investigating the range of nutrients such as vitamins A and C, fiber, potassium, beta carotene and lycopenes that combine their respective qualities and "work" together to benefit health. Of particular interest is lycopenes*, a powerful antioxidant found abundantly in prepared tomato products.
Tomatoes, which are the second most popular vegetable in the US, represent an excellent opportunity to prevent chronic diseases. Since prepared tomatoes are economical and easily adaptable to a variety of diets or cultural diets, their health benefits deserve further investigation.
Given the potential of tomato products to prevent chronic disease, researchers from the University of California, Davis, the Illinois National Food Center and Penn University investigated the effects of prepared tomato products on vasodilation (another goal for lowering the problem through dietary strategies) and C-reactive protein in overweight and obese men and women.
*For the record, scientists at Purdue University (USA) and engineers at the U.S. Department of Agriculture have developed tomatoes with about three and a half times more lycopenes than their natural counterparts.... Could we design good GMOs? but this is another debate.
In the diet of the 56 volunteers who participated in the study, tomato-based and non-tomato-based products were added, but equivalent in calories, salt and sugar. All test participants were first fed a diet with little tomato for 3 weeks. The volunteers were then divided into two groups and followed either a diet with a lot of tomatoes or a diet with few tomatoes for 6 weeks. At the end of these 6 weeks, the impact on these individuals of a tomato-rich food after consuming a high-fat meal was measured.
Compared to the low-tomato diet group, the high-tomato diet group experienced a lower level of C-reactive protein compared to the high-fat meal they consumed.
A diet rich in tomatoes has also been associated with an increase in vessel diameter.
The researchers concluded that a diet rich in prepared tomatoes provides protection against inflammation, but that obesity may negate the benefits of a tomato-rich diet with respect to endothelial function.
In the meantime, eat tomatoes in all forms, soups, sauces, salads...