Effect of molecular hydrogen as a nutrient on the inflammatory index of diet, with reference to health promotion and disease prevention

Ram B Singh; Duried Alwazeer; Emel Uçarer; Beatrice K Lisdwiyani

doi:10.15406/mojph.2026.15.00510

MOJ

eISSN: 2379-6383

Public Health

Editorial Volume 15 Issue 1

Effect of molecular hydrogen as a nutrient on the inflammatory index of diet, with reference to health promotion and disease prevention

Ram B Singh, Duried Alwazeer, Emel Uçarer, Beatrice K Lisdwiyani

Received: January 21, 2026 | Published: February 4, 2026

Citation: Singh RB, Alwazeer D, Uçarer E, et al. Effect of molecular hydrogen as a nutrient on the inflammatory index of diet, with reference to health promotion and disease prevention. MOJ Public Health. 2026;15(1):24-26. DOI: 10.15406/mojph.2026.15.00510

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Abstract

Western dietary patterns are associated with chronic low grade inflammation, which is risk factor of cardiovascular diseases (CVDs) and other non-communicable diseases (NCDs). Increased consumption of Mediterranean type of foods are anti-inflammatory, which may cause decrease in the inflammation. Therefore, Dietary Inflammatory Index (DII) has been proposed as an instrument that scores a potential of the diet, to cause inflammation based on its pro-inflammatory and anti-inflammatory foods and nutrients. Recently, molecular hydrogen therapy has been used for the treatment of NCDs due to its potential anti-inflammatory effects. It is possible that application of molecular hydrogen (H2) in the foods can increase the anti-inflammatory potential of the diet leading to low DII, which may be protective against inflammation and related diseases.

Keywords: oxidative stress, peroxidation, inflammation, chronic diseases