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Objectives The objective is to investigate the influence of chia consumption on inflammation, oxidative stress, and blood lipid profile in adult female ovariectomized Wistar rats fed high-fat diet. Methods Forty ovariectomized and 40 intact (SHAM) rats were allocated into 8 groups (n = 10), and received one of the following four diets: standard diet (ST); standard diet + chia (STC); high-fat diet (HF); high-fat diet + chia (HFC) during 126 days. Biochemical parameters and biomarkers of lipid peroxidation, inflammation, and oxidative stress were evaluated. The mRNA expression of proteins involved in inflammation such as PPAR-α, NFκB, TNF-α and Zn-SOD1 were analyzed, as well as TNF-α and IL-1β levels. The results were subjected to ANOVA at 5% probability. Post hoc Duncan test was carried out to compare means among the groups. Test-t was used to compare the same diet group with ovariectomy or not. Results Chia intake increased HDL-c and reduced LDL-c levels. Among the ovariectomized groups, the animals fed chia showed higher SOD mRNA expression and activity. The consumption of the HF did not alter the total antioxidant capacity. In addition, chia consumption did not improve this parameter. Nevertheless, plasma catalase concentration was higher in STC group. MDA concentration was higher in all groups fed HF. PPAR-α mRNA expression was higher in the STC group. Besides, high fat diet consumption was able to reduce the PPAR-α mRNA expression. The NFκB mRNA expression were lower in STC groups. However, mRNA expression and the protein levels of TNF-α were lower in the rats fed standard diet. Nevertheless, the protein levels of IL-1β were lower in the rats fed standard diet and high fat diet with chia. Conclusions In general, ovariectomy did not influence inflammatory and oxidative stress parameters. Chia intake during 126 days was able to improve antioxidant activity, increasing SOD expression, PPAR-α expression, catalase concentration, and HDL-c levels in adults female rats submitted or not to ovariectomy and fed a standard or a high-fat diet. In addition, chia consumption decrease inflammatory markes, IL-1β and LDL-c concentration. Funding Sources Foundation for Research Support of Minas Gerais (FAPEMIG, Brazil); Coordination for the Improvement of Higher Education Personnel (CAPES, Brazil), and the National Counsel of Technological and Scientific Development (CNPq, Brazil). Supporting Tables Images and/or Graphs