title: [Relationship of food groups intake and C-reactive protein in healthy adults from Mexicali, Baja California, México].
abstract: The high sensitivity C-reactive protein (hs-CRP) is an important biomarker in inflammatory processes. The objective was to analyze the relationship between the concentrations of hs-CRP in adults from a northern Mexico region with their typical food intake patterns. A sample of 72 university professors underwent clinical and anthropometric assessments and their hs-CRP levels were quantified with an immunoenzymometric assay. Additionally, they filled out a food intake frequency questionnaire, from which the servings of different food groups were obtained with the ESHA software. The average age of participants was 49.75 +/- 10.05 years and the average hs-CRP concentration was 1.66 (0.97, 3.52) mg/L. The value of the association between fruit consumption and hs-CRP level was protective, according to the logistic regression analysis, being the Odds Ratio (OR) 0.23 (95% CI: 0.05, 1.03); while for vegetables the OR was 0.66 (95% CI: 0.12, 3.68). Furthermore, high protein content foods, dairy products, oils and fats were associated with elevated levels of hs-CRP. In conclusion, in our study, the intake of some food groups like fruits and vegetables, and to a lesser extent cereals, were associated with low values of hs-PCR.
authors.affiliation: Facultad de Medicina Mexicali, Universidad Autónoma de Baja California, México. josefinaruizesparza@uabc.edu.mx
authors.forename: Josefina
authors.initials: J
authors.lastname: Ruiz-Esparza
authors.affiliation: Facultad de Medicina Mexicali, Universidad Autónoma de Baja California, México.
authors.forename: Octavio
authors.initials: O
authors.lastname: Robinson-Navarro
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo (CIAD), Hermosillo, México.
authors.forename: María Isabel
authors.initials: MI
authors.lastname: Ortega-Vélez
authors.affiliation: Facultad de Medicina Mexicali, Universidad Autónoma de Baja California, México.
authors.forename: Raúl
authors.initials: R
authors.lastname: Diaz-Molina
authors.affiliation: Facultad de Ciencias Químicas e Ingeniería, Universidad Autónoma de Baja California, Tijuana, México.
authors.forename: Eugenia Gabriela
authors.initials: EG
authors.lastname: Carrillo-Cedillo
authors.affiliation: Facultad de Medicina Mexicali, Universidad Autónoma de Baja California, México.
authors.forename: Carmen G
authors.initials: CG
authors.lastname: Soria-Rodriguez
mesh_terms: D000328:Adult; D000886:Anthropometry; D002097:C-Reactive Protein / Q000032:analysis*; D003611:Dairy Products; D004032:Diet; D004041:Dietary Fats; D002523:Edible Grain; D005247:Feeding Behavior; D005260:Female; D005502:Food / Q000145:classification; D005638:Fruit; D006801:Humans; D007249:Inflammation / Q000097:blood* / Q000453:epidemiology / Q000209:etiology; D008297:Male; D008460:Meat; D008800:Mexico; D008875:Middle Aged; D012016:Reference Values; D014675:Vegetables
chemical_list: D004041:Dietary Fats; D002097:C-Reactive Protein