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Consumption of Korean Foods with High Flavonoid Contents Reduces the Likelihood of Having Elevated C-Reactive Protein Levels: Data from the 2015–2017 Korea National Health and Nutrition Examination Survey

1
Institute of Health and Environment, Seoul National University, Seoul 08826, Korea
2
Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA
3
Center for Gendered Innovations in Science and Technology Research (GISTeR), Korea Federation of Women’s Science & Technology Associations, Seoul 06130, Korea
4
Cancer Epidemiology Program, University of Hawaii Cancer Center, Honolulu, HI 96813, USA
5
Department of Public Health, Graduate School of Public Health, Seoul National University, Seoul 08826, Korea
6
Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Gyeonggi-do 17546, Korea
*
Authors to whom correspondence should be addressed.
Nutrients 2019, 11(10), 2370; https://doi.org/10.3390/nu11102370
Received: 26 August 2019 / Revised: 26 September 2019 / Accepted: 1 October 2019 / Published: 4 October 2019
This study was conducted to investigate associations between C-reactive protein (CRP) levels and Korean food (KF) consumption and flavonoid intake from the 2015–2017 Korea National Health and Nutrition Examination Survey. A total of 6025 men and 8184 women (≥19 years) who completed a 24-h dietary recall and health examination were analyzed. The individual KF consumption rate was defined as the proportion of KF of total food consumed and categorized into tertiles. Odds ratios (ORs) for elevated CRP levels (>3.0 mg/L) according to KF consumption rate and flavonoid intake/dietary total antioxidant capacity (TAC) (<median; ≥median) were obtained by multiple logistic regression. KF consumption was inversely associated with CRP levels in women (p = 0.0236) and positively associated with flavonoid intake/dietary TAC in both sexes (p < 0.0001). Compared to women who consumed less than the median amount of flavonoid or TAC with KF consumption rates in the lowest tertile, those who consumed more flavonoid (OR = 0.59, 95% CI 0.42–0.83) or TAC (OR = 0.58, 95% CI 0.41–0.82) in the highest tertile showed significantly lower ORs for elevated CRP levels. Thus, consuming KFs rich in flavonoid is effective for regulating CRP levels. View Full-Text
Keywords: C-reactive protein; flavonoids; Korea National Health and Nutrition Examination Survey; Korean food; total antioxidant capacity C-reactive protein; flavonoids; Korea National Health and Nutrition Examination Survey; Korean food; total antioxidant capacity
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Ham, D.; Jun, S.; Kang, M.; Paik, H.-Y.; Joung, H.; Shin, S. Consumption of Korean Foods with High Flavonoid Contents Reduces the Likelihood of Having Elevated C-Reactive Protein Levels: Data from the 2015–2017 Korea National Health and Nutrition Examination Survey. Nutrients 2019, 11, 2370.

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