The protein BAFF (B cell Activating Factor) has been known to the scientific community for well over a decade, and numerous studies have elucidated its involvement in various processes as well as its potential relationships with inflammation, including inflammation related to diet.
For a long time, ESR and CRP have been the primary biomarkers for assessing inflammation. However, these "acute-phase" proteins have limitations in specificity and sensitivity for identifying low-grade inflammation. Other biomarkers, such as BAFF and PAF, which are linked to specific immune pathways, are more accurate for this type of inflammation.
Inflammation is a physiological process that is, in itself, beneficial and essential for defending the body.
However, various factors—such as dietary imbalances or chronic viral infections—can lead to a persistent, chronic inflammatory state that underlies a wide range of diseases.
