C-reactive protein (CRP) is a globular protein that rises in the bloodstream in response to injury or inflammation. It has emerged as a strong predictor of cardiovascular disease. A study published in the
Elevated CRP levels are also associated with increased all-cause mortality. Research appearing in Clinical Chemistry (2008 Feb;54(2):335–342) found that men with CRP levels greater than 3 mg/L had nearly twice the risk of death from all causes. High CRP levels were associated with a 2.15-fold increased risk of heart attack and a 1.65-fold increased risk of cancer.
Dietary interventions and nutrient intake appear to influence CRP levels. A randomized study published in Free Radical Biology and Medicine (October 10, 2008) assigned 396 non-smokers to receive vitamin C, vitamin E, or a placebo. Vitamin C supplementation significantly lowered CRP levels in subjects with elevated baseline CRP, but had no effect in those with normal CRP levels.
Other dietary factors have also been linked to lower CRP. A cross-sectional study published in the American Journal of Clinical Nutrition (2006; 84(1):223–229) examined 971 Japanese men and women over the age of 70 and found that higher intake of omega-3 fatty acids was associated with lower CRP levels. Similarly, research appearing in the European Journal of Clinical Nutrition (2009; 63:1345–1352) found that CRP levels were inversely associated with fruit and vegetable consumption. In that same study, higher intake of vitamin C, vitamin E, and dietary fiber was also associated with lower CRP levels.
