In this study, we found that a higher dietary TAC was associated with a lower prevalence of elevated CRP concentration among young Japanese women. Dietary TAC from FRAP, TEAC, and TRAP were significantly inversely associated with serum CRP concentration. Dietary TAC from ORAC also showed an inverse association with serum CRP. The dietary TAC values of elevated serum CRP concentration group were significantly lower than those of normal CRP group. To our knowledge, this is the first study to examine the association between dietary TAC and elevated CRP concentration in a non-western population.
In the present study, dietary TAC was estimated using a DHQ for the four different assays of FRAP, ORAC, TEAC, and TRAP. The TRAP databases
] contain the TAC values of only a limited number of foods, and those of 38 foods could not be obtained. In contrast, the FRAP databases
] contain an extensive number of foods, and values could not be obtained for only 16 foods. Further, most foods in the FRAP assay were assigned an analytical rather than a substituted or calculated TAC value. These different results were probably due to the different antioxidant mechanisms derived from different substrates, reaction conditions, and quantification methods
]. Nevertheless, the major sources of dietary TAC were the same among the TAC assays and the TAC values of these food items were available in the literature (i.e., teas, coffee, and chocolate). Our study showed that dietary TAC from FRAP, TEAC, and TRAP were significantly inversely associated with serum CRP concentration. Dietary TAC from ORAC also showed an inverse association with serum CRP, albeit without statistical significance. Additionally, the correlation coefficients between respective dietary TAC values were high. These results may suggest that dietary TAC was inversely associated with serum CRP concentration regardless of assay.
Whereas previous western studies showed that the main contributors of dietary TAC were coffee, fruits, vegetables, and alcohol beverages
], the major contributor in this present young Japanese population was green, barley, and oolong tea. Even the sum contributions of all vegetables or fruits were less than the contribution of single green, barley, and oolong tea. Additionally, vegetables commonly consumed in Japan differ from those in Italy
], and fruit and vegetable items consumed by contemporary young Japanese women differ from those by young Spanish adults
]. Nevertheless, dietary TAC was inversely associated with CRP in our Japanese population, as with Italian and Spanish populations
], suggesting that a high dietary TAC is important for a low prevalence of elevated CRP level regardless of the type or origin of food. The present finding of a significant association between dietary TAC and CRP contrasts with a previous study in the same population which found no association between single intakes of vitamin C, fruits, and vegetables and serum CRP
]. This difference in turn suggests that complex combinations of antioxidant nutrients and foods might be more strongly associated with CRP than any single nutrient or food alone.
Dietary TAC was significantly associated with some lipid biomarkers (e.g., oxidized low-density lipoprotein; ox-LDL) and plasma TAC was negatively correlated with ox-LDL concentrations
]. These results may suggest that high consumption of antioxidant-rich foods decrease oxidation in the low-density lipoprotein by increasing the plasma TAC availability. These favorable situations might relate to low serum CRP concentrations. CRP production in the liver is induced by interleukin-6 (IL-6)
]. Adipocytes produce many inflammatory cytokines, including IL-6, and their transcription is regulated by the nuclear transcription factor-κB (NF-κB)
]. Given previous findings that dietary TAC was inversely associated with CRP as well as with mRNA expression of NF-κB subunit-1 and IL-6 in young Spanish adults
] and that ox-LDL is able to induce a pro-inflammatory status by the activation of NF-κB
], the association between dietary TAC and CRP might accordingly relate to NF-κB-regulated pathways interacting ox-LDL. However, that study also showed that dietary TAC was not associated with serum IL-6 concentration
]. Meanwhile, another study reported that dietary TAC tended to show an inverse association with IL-6 level
]. These inconsistent results hamper any comprehensive understanding of the mechanism of the relationship between lower CRP concentrations and dietary TAC. Various antioxidants contribute to dietary TAC and these compounds regulate inflammation via multiple signaling pathways
]. The mechanism by which dietary TAC associates with serum CRP concentration is therefore likely complex. Further, the validity of TAC as a measure of functional efficacy of antioxidant defense in vivo was questioned. In fact, not only dietary phytochemicals, but also powerful enzymes in cells and tissues contribute to the prevention of oxidation. Additionally, antioxidant capacity of some molecules in foods may change into the uptake and metabolism
]. We should take into account the fact that dietary TAC may not necessarily reflect antioxidant level in vivo.
Several limitations of the present study should be mentioned. First, because TAC data on Japanese foods were available from only a single database
], dietary TAC was estimated using databases developed in other countries. Additionally, many foods were assigned a substituted or calculated TAC value. Further, because a reliable TAC database for dietary supplements could not be obtained, we did not consider the intake of dietary supplements in calculating dietary TAC. Second, the DHQ was not specifically designed to measure dietary TAC. In assessing dietary TAC, we were unable to investigate the validity of the DHQ against the 16-day dietary records we previously used to investigate the validity of other dietary variables
] because the dietary record contained an insufficient number of foods with information on TAC values (n
143–373). However, a previous validation study among 92 adult women reported Pearson correlation coefficients of 0.64 for β-carotene, 0.52 for vitamin C, and 0.47 for α-tocopherol
], and Spearman correlation coefficients for food groups were 0.75 for coffee, 0.59 for green and oolong tea, 0.56 for total vegetables, and 0.40 for fruits
]. This satisfactory validity of the DHQ for a wide range of antioxidant nutrients and foods provides some reassurance. Third, participants of the present study were selected female dietetic students, not a random sample of Japanese women. In addition, because of our recruitment procedure, the exact response rate was unknown, which might have produced recruitment bias. Thus, our results cannot easily be extrapolated to the general Japanese population. Fourth, although we attempted to adjust for a wide range of potential confounding variables, we are unable to rule out residual confounding. Finally, the cross-sectional nature of the study hampers the drawing of any conclusions on causal inferences among dietary TAC and serum CRP concentration.