C-reactive protein (CRP) is a globular protein that increases in the serum as a response to injury or inflammation. It also turns out to be a good predictor for cardiovascular disease. A study appearing in the Journal of the American Nutraceutical Association (2005;8(1):43:44), involving 27,000+ women, found that CRP was a better predictor of cardiovascular disease than LDL (bad) cholesterol.
High CRP levels have actually been associated with mortality from all causes. A CRP level greater than 3 mg/L in men was found to increase the likelihood of death by almost 2 fold according to Clinical Chemistry (2008 Feb;54(2):335-42). The high CRP levels increased the likelihood of a heart attack by a factor or 2.15 and increased the likelihood of cancer by a factor of 1.65.
A recent study appearing in Free Radical Biology and Medicine (Oct. 10, 2008) randomly assigned non-smokers to receive either vitamin C, vitamin E or a placebo. Vitamin C lowered CRP in those subjects with elevated CRP, but not in those with normal CRP levels.
A study appearing in the American Journal of Clinical Nutrition (2006: 84(1): 223-9). Published results that suggest high intake of omega-3 fatty acids may be associated with low CRP levels.
Eating abundant fruits and vegetables can also lower CRP levels. According to research in the European Journal of Clinical Nutrition (63, 1345-1352(Nov. 2009)). Fruit and vegetable consumption was found to be inversely associated with CRP levels.
Make an appointment with your Maitland Chiropractor today for a nutrition consultation 407-629-5333.