Long-term ailments, highly processed foods, and ongoing exposure to environmental toxins can result in the kind of persistent, low-grade inflammation researchers are linking to premature aging, heart disease, diabetes, Alzheimer's, psoriasis, rheumatoid arthritis, and cancer.
2 of 7 | Meat
Meat contains inflammation-promoting arachidonic acid; beef has the highest content, double the amount in lamb, pork, or chicken. A 2006 study published in the Archives of Internal Medicine found that women who ate 1 1∕2 servings or more per day of beef, lamb or pork had nearly double the risk of hormone-receptor positive breast cancer when compared with those who ate red meat just three times a week. If the meat is processed, the risk is even higher: A 2007 study put the number at 64 percent for women eating bacon, ham, hot dogs, sausages or other meats that may contain added sodium or nitrates.