For 12 weeks, the participants received either standard care (including dietary advice without an anti-inflammatory focus) or 4 sessions of anti-inflammatory dietary education along with weekly check-ins. The anti-inflammatory educational sessions emphasized reducing processed foods and increasing vegetable, fruit, fish, and seed, and olive oil consumption.

Depressive symptoms, quality of life, and dietary changes were measured using validated questionnaires. Inflammatory markers, such as TNF-alpha, C-reactive protein, interleukin 6, and interleukin 1-beta, were assessed.

Depressive symptoms, quality of life, and TNF-alpha were improved in the education group; there were no differences between groups in the other markers. The education group also decreased the inflammatory potential of their diet relative to the standard care group.

Anti-inflammatory dietary education may reduce depressive symptoms in women with breast cancer Original paper