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Regression of serum C‐reactive protein concentrations by dietary flavonoid intake in U.S. adults
Author(s) -
Song Won O.,
Chun Ock Kyoung,
Chung Sangjin,
Claycombe Kate
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.5.a1016-b
Subject(s) - isoflavones , flavonoid , medicine , national health and nutrition examination survey , anthocyanidins , flavonols , biomarker , population , confounding , physiology , food science , environmental health , antioxidant , chemistry , biochemistry
C‐reactive protein (CRP) is a chronic inflammation biomarker and identified recently as a risk factor for cardiovascular disease (CVD). Flavonoids have high antioxidant capacities which may be involved in the pathogenesis of chronic inflammation. However, the benefit of flavonoid intake for reducing inflammation process among a general, free‐living population large‐scale randomized trials has not been proved nor still contradictory. We hypothesized that dietary flavonoid intake are inversely associated with serum CRP concentrations after adjustment for sociodemographic, lifestyle factors in US adults. Data from the National Health and Nutrition Examination Survey (NHANES 1999–2002) were used for a cross‐sectional study. Subjects were of 19+y men and women (n=8,335), after excluding pregnant and/or lactating women. Flavonoid intake was estimated by combining the USDA flavonoid batabases and 24‐hr dietary recall data of the NHANES. CRP concentration was higher in women, older adults, Black, those with high BMI, alcohol consumers, cigarette smoker, those with low physical activity level (p < 0.01). Intakes of fruits and fruit juices, vegetables, breads and grain foods were significantly correlated with lower serum CRP concentrations, and also with specific flavonoid intakes (p < 0.05). The Intakes of total flavonoid, in addition to individual flavonols, flavones, anthocyanidins, isoflavones, significantly correlated with lower serum CRP concentration after adjusting for covariates (p < 0.05). Dietary flavonoid intakes have anti‐inflammatory potential and thus reduce CVD risks.