Consumption of Korean Foods with High Flavonoid Contents Reduces the Likelihood of Having Elevated C-Reactive Protein Levels: Data from the 2015–2017 Korea National Health and Nutrition Examination Survey

This study was conducted to investigate associations between C-reactive protein (CRP) levels and Korean food (KF) consumption and flavonoid intake from the 2015–2017 Korea National Health and Nutrition Examination Survey. A total of 6025 men and 8184 women (≥19 years) who completed a 24-h dietary re...

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Detalles Bibliográficos
Autores principales: Ham, Dongwoo, Jun, Shinyoung, Kang, Minji, Paik, Hee-Young, Joung, Hyojee, Shin, Sangah
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6836232/
https://www.ncbi.nlm.nih.gov/pubmed/31590321
http://dx.doi.org/10.3390/nu11102370

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6836232/
https://www.ncbi.nlm.nih.gov/pubmed/31590321
http://dx.doi.org/10.3390/nu11102370

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