期刊
ANTIOXIDANTS
卷 11, 期 2, 页码 -出版社
MDPI
DOI: 10.3390/antiox11020348
关键词
inflammation; phytochemicals; C-reactive protein; white blood cells; dietary; Korean
资金
- National Research Foundation of Korea
- Korean government [NRF-2021R1A2C1007869]
This study evaluated the association between phytochemical index (PI) and inflammation levels in Korean adults. The results showed that a high consumption of phytochemical-rich foods is associated with lower inflammation. Therefore, adopting a phytochemical-rich dietary pattern may be an effective approach for reducing inflammation.
While the relationship between phytochemicals and inflammation has been confirmed by in vivo or in vitro studies, large-scale epidemiological studies comprehensively analyzing phytochemical-rich food groups remain scarce. Therefore, we evaluated the association between the phytochemical index (PI) and the inflammation levels in Korean adults. The data were derived from the 2015-2018 Korea National Health and Nutrition Examination Survey, and a total of 18,699 participants were analyzed. High-sensitivity C-reactive protein (hs-CRP) levels >3.0 mg/L and white blood cell (WBC) counts >10 x 10(3)/mu L were defined as elevated. The PI was calculated based on eight food groups using a 24-h dietary recall. The odds ratio (OR) and confidence interval (CI) for elevated hs-CRP levels and WBC counts, according to the PI quintile, were calculated using the multivariable logistic regression analysis. Participants in the higher PI group had lower means of hs-CRP levels and WBC counts than those in the lower PI group (all p for trend <0.001). In fully adjusted logistic regression models, elevated hs-CRP levels and WBC counts in the highest PI group were lower by 40% (OR: 0.61, 95% CI: 0.49-0.76) and 34% (OR: 0.66, CI: 0.47-0.93), respectively. Conclusions: A high consumption of phytochemical-rich foods is associated with lower inflammation. This suggests that adopting phytochemical-rich dietary patterns may be an effective approach for reducing inflammation.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据