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Asthma is a widespread respiratory condition, affecting 300 million people worldwide. Notably, the prevalence of asthma continues to increase, being higher in westernised countries, suggesting a potential role of environmental factors, such as diet, in its development. A pro-inflammatory diet, such as one high in ultra-processed foods and low in antioxidants, increases our susceptibility to free radicals, and associated inflammation observed in asthma. In addition to this, a diet high in saturated fats is further pro-inflammatory, mimicking a similar physiological inflammatory response which comparable to our immunological inflammatory cascade reaction to bacteria.

To combat this, Professor Lisa Wood explains that a diet rich in antioxidants, unsaturated fats and also high in dietary fibre provide anti-inflammatory properties which can be useful in modulating the inflammation observed in asthma. When fibre is considered, soluble fibre (such as from within the flesh of fruit) is of particular importance as it is fermented in the large bowel by bacteria to produce short chain fatty acids (such as butyrate). These short-chain fatty acids are then transported through the blood stream, where they can reduce inflammation. In addition to a healthy diet reducing the frequency of asthma episodes in an individual, it also improves the effectiveness of asthma medications (eg. salbutamol).

The relationship between obesity and asthma is explored, with obesity being closely associated with chronic systemic inflammation, altering the inflammatory cells such as pro-inflammatory macrophages in the lungs, worsening asthma symptoms. With reference to clinical research, Lisa explains that achieving a moderate weight-loss of 5-10% can provide significant improvement in quality of life, as well as improve asthma control.

Overall, this presentation highlights the critical importance of nutrition and weight-management in managing asthma. It encourages individuals and healthcare professionals to consider the potential role of nutrition in asthma management and highlights the significance of a well-rounded and health-promoting diet for overall respiratory well-being.

Summary:

• Asthma is a widespread respiratory condition affecting 300 million people worldwide.
• A pro-inflammatory diet, such as one high in ultra-processed foods, high saturated fats and low in antioxidants, increases our susceptibility to free radicals, and associated inflammation observed in asthma.
• A diet rich in antioxidants, unsaturated fats and also high in dietary fibre provide anti-inflammatory properties which can be useful is modulating the inflammation observed in asthma. Soluble fibre is of particular importance due to the anti-inflammatory properties of short chain fatty acids produced by health-promoting colonic bacteria.
• Having a holistic focus with an emphasis on nutrition in managing asthma can provide valuable clinical outcomes for affected individuals.

Professor Wood is Head of School of Biomedical Science and Pharmacy, at the University of Newcastle. She is a Registered Nutritionist whose research focuses on nutritional approaches to managing inflammation. Prof Wood and her team have published extensively (>180 peer reviewed journal articles) and their research has contributed to the development of disease management guidelines including those published by the Global Initiative for Asthma (GINA), British Thoracic Society and the National Asthma Council. Her research has been recognized by various awards, including the Nutrition Society of Australia Medal in 2022. Dr Wood is a Past President of the Nutrition Society of Australia and Director of the Australian Nutrition Trust and currently serves on the Asthma Australia Research Advisory Committee. 

To register for the presentation and associated documents including the assessment quiz click here