Korean J Fam Pract 2019; 9(2): 216-223  https://doi.org/10.21215/kjfp.2019.9.2.216
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
Joo Hyun Park1, Young Sung Kim2,*, Hanul Chong1, Hye Jun Lee1, Sung Bae Park2
1Department of Family Medicine, Yonsei University College of Medicine, Seoul; 2Department of Family Medicine, National Health Insurance Service Ilsan Hospital, Goyang, Korea
Young Sung Kim, Tel: +82-31-900-0433, Fax: +82-31-900-0340, E-mail: target91@naver.com, ORCID: http://orcid.org/0000-0002-4990-3783
Received: July 30, 2018; Revised: September 30, 2018; Accepted: October 17, 2018; Published online: April 20, 2019.
© The Korean Academy of Family Medicine. All rights reserved.

This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted noncommercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
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.
Keywords: Coffee; Green Tea; C-Reactive Protein; Anti-Inflammatories; Anti-Oxidants
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