ArticleNutrients2019
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.
Article in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 11 citations in OpenAlex.
- Urine metabolomics unravel the effects of short-term dietary interventions on oxidative stress and inflammation: a randomized controlled crossover trial.Scientific reports · 2024Trial
- Trial
- Associations of lifestyle characteristics with circulating immune markers in the general population based on NHANES 1999 to 2014.Scientific reports · 2024Article
- Article
- Beneficial Effects of a Low-Glycemic Diet on Serum Metabolites and Gut Microbiota in Obese Women WithFrontiers in nutrition · 2022Article
- Characterization of the CYP3A4 Enzyme Inhibition Potential of Selected Flavonoids.Molecules (Basel, Switzerland) · 2021Article
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Authors and funding
6 authors at 4 institutions in 2 countries.
Funding
Abstract
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 (
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