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Last Updated: Apr 16, 2008 - 5:52:06 PM |
SUNDAY MARCH 23, 2008 (Foodconsumer.org) -- A new study by researchers from Michigan State University and Kookmin University in Seoul, Korea suggests that intake of flavonoids may reduce the risk for inflammation-mediated chronic diseases.
Early studies have linked food intake to serum C-reactive protein, a biomarker for chronic inflammation and a risk factor for cardiovascular diseases.
The current study was meant to examine the correlation between dietary flavonoid intake and serum CRP concentrations among U.S. adults, which may shed light on whether dietary flavonoids affect the risk of chronic inflammatory diseases.
For the study, Chun OK and colleagues looked at data from 8335 people aged 19 or older who participated in the NHANES 1999 - 2002. Flavonoid intake was estimated by the USDA flavonoid database, which matched the results of the survey of the participants’ reports of their 24-hour diet.
The researchers found higher CRP concentrations in women, older adults, blacks and smokers and in those with high body mass index or low exercise levels and in those taking NSAID compared to others.
Intakes of apples and vegetables, which contain rich amounts of flavonoids, were found inversely associated with serum CRP levels after adjusting other factors, so were total flavonoids and individual flavonol, anthocyanidin and isoflavone intakes.
Flavonol, anthocyanidin and isoflavone are three of the four types of flavonoids. A fourth type of flavonoid is flavones which include four groups namely flavones, flavonols, flavanones and 3-hydroxyflavanones or 2,3-dihydroflavonols, according to wikipedia.
Among the flavonoids, quercetin, kaempferol, malvidin, peonidin, daidzein, and genistein had inverse associations with serum CRP concentration. The associations remained the same even after adjusting fruit and vegetable consumption.
The researchers concluded "Our findings demonstrate that intake of dietary flavonoids is inversely associated with serum CRP concentrations in U.S. adults. Intake of flavonoid-rich foods may thus reduce inflammation-mediated chronic diseases."
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