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

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

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 complet...

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Bibliographic Details
Main Authors: Dongwoo Ham, Shinyoung Jun, Minji Kang, Hee-Young Paik, Hyojee Joung, Sangah Shin
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Nutrients
Subjects:
c-reactive protein
flavonoids
korea national health and nutrition examination survey
korean food
total antioxidant capacity
Online Access:https://www.mdpi.com/2072-6643/11/10/2370

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https://www.mdpi.com/2072-6643/11/10/2370

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