The Relationship between Coffee and Green Tea Consumption and C-Reactive Protein in Korean Men and Women: Using the Korea National Health and Nutrition Examination Survey, 2015–2016

ABSTRACT

BACKGROUND: C-reactive protein (CRP) is known as a strong predictor of cardiovascular risk compared with several other inflammatory markers. Coffee and green tea components, such as chlorogenic acid, caffeic acid, and polyphenol are known to have anti-inflammatory and antioxidative properties. The purpose of this study was to investigate the relationship between coffee and green tea consumption and CRP levels in Korean adults.METHODS: The study included 3,031 people who participated in the Korea National Health and Nutrition Examination Survey, sixth (2015) and seventh year (2016). In order to analyze the characteristics according to coffee and green tea consumption, continuous variables were presented as mean and standard error, and analysis of variance was performed. Multiple linear regression analysis was used to confirm the correlation between coffee and green tea consumption and CRP levels.RESULTS: There was no significant correlation between coffee consumption and CRP level. In case of green tea consumption, the correlation was not significant in women. The regression coefficients and standard errors were −0.26 (−0.51 to −0.01) with the consumption of one cup or less, −0.40 (−1.06 to 0.25) with the consumption of two cups, and −0.55 (−0.89 to −0.20) with the consumption of three cups or more in men, demonstrating a decrease in CRP levels with an increase in green tea consumption.CONCLUSION: There was no significant relationship between coffee consumption and serum CRP levels in Korean adults. Serum CRP levels decreased significantly as the intake increased among men who consumed green tea compared with the men in the control group.