A common way of assessing low grade systemic inflammation is to test the level of highly sensitive C-reactive protein (hs-CRP), an inflammatory marker. Hs-CRP is usually used as a risk factor for cardiovascular disease. Hs-CRP also seems to be associated with an increased risk for dementia. The researchers who conducted the study reviewed here investigated the relationship between low grade inflammation as measured with hs-CRP and executive function (Wersching H, et al. 2010). Examples of executive function include comprehension, decision-making, planning and learning. High-field MRI and psychometric analyses were used in the evaluation process. They found that higher levels of hs-CRP were associated with worse performance in executive function. The data suggested that low grade inflammation is associated with cerebral microstructural disintegration. The food we eat can be a powerful tool in reducing low grade inflammation.