Research Says This Simple Breakfast Tip May Decrease Inflammation

We all have our breakfast of choice. Some prefer sweets in the morning; others go the savory route. Some are oatmeal fanatics; others are egg aficionados.

A study published in Nutrients found that women who ate a breakfast high in monounsaturated fatty acids (MUFAs) from olive oil had a significant decrease in inflammation markers1 when compared to those who ate breakfasts made with polyunsaturated fatty acids (PUFAs) from margarine and saturated fatty acids (SFAs) from butter. 

To complete the study, researchers gathered 60 women in a controlled setting and modified their breakfast fat but kept their diet and lifestyle practices otherwise the same. This way, they could more confidently say that it was the fat influencing inflammation levels. 

While MUFAs made the biggest difference in inflammation, it's worth noting that PUFAs seemed to decrease epidermal growth factor (EGF) 2levels—potentially supporting heart health. When it comes to breakfasts made with SFAs from butter, no inflammation or EGF changes were recorded.

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.

A study found that women who ate a breakfast high in monounsaturated fatty acids (MUFAs) from olive oil had a significant decrease in inflammation markers when compared to other forms of fat.