According to dietitian Frances Largeman-Roth, the best approach to fighting inflammation is not as predictable as some might think. The key lies in consuming colorful plant foods. These foods, like beets and blackberries, are packed with phytonutrients that combat inflammation, heart disease, and other chronic conditions. Unfortunately, many people fail to eat enough of these beneficial plants.
Largeman-Roth, who authored the book ‘Eating in Color’, highlights the health advantages of colorful fruits and vegetables. She emphasizes that making a diet more colorful can significantly improve one’s health. Adding these antioxidant-rich foods to your diet not only helps reduce inflammation but also decreases the intake of red meat, sugar, and alcohol.
A 2021 study conducted by Brigham and Women’s Hospital and Harvard University found that consuming five servings of fruits and vegetables daily can reduce mortality risk by 13%. However, the average American only consumes about two and a half servings of fruits and vegetables per day.
To increase intake, Largeman-Roth advises adding colorful foods to every meal and snack. For instance, berries can be added to yogurt, and vegetables can be incorporated into pasta dishes.
Dietitian Dana Angelo White supports this “add color” strategy as a simple and effective method. Even using frozen, dried, or canned produce can be beneficial. Starting with a single colorful addition per day and increasing over time can lead to healthier eating habits. This approach ensures that reaching five daily servings becomes attainable, making a significant impact on overall health efficiency.
