Associations between healthy food groups and platelet-activating factor, lipoprotein-associated phospholipase A 2 and C-reactive protein: a cross-sectional study

To investigate the association between pro-inflammatory markers platelet-activating factor (PAF), lipoprotein-associated phospholipase A (Lp-PLA ), hsCRP, and intake of core food groups including fruit, cruciferous and other vegetables, grains, meat and poultry, fish and seafood, nuts and legumes, a...

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Bibliographic Details
Published inEuropean journal of nutrition Vol. 63; no. 2; p. 445
Main Authors English, Carolyn J, Jones, Mark, Lohning, Anna E, Mayr, Hannah L, MacLaughlin, Helen, Reidlinger, Dianne P
Format Journal Article
LanguageEnglish
Published Germany 01.03.2024
Subjects
1-Alkyl-2-acetylglycerophosphocholine Esterase
Animals
C-Reactive Protein - analysis
Cross-Sectional Studies
Female
Male
Platelet Activating Factor
Vegetables
COVID-19
Biomarker
Diet
Inflammation
Cardiovascular diseases
Healthy
Dietary plant protein
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Summary:To investigate the association between pro-inflammatory markers platelet-activating factor (PAF), lipoprotein-associated phospholipase A (Lp-PLA ), hsCRP, and intake of core food groups including fruit, cruciferous and other vegetables, grains, meat and poultry, fish and seafood, nuts and legumes, and dairy. A cross-sectional study was conducted. 100 adults (49 ± 13 years, 31% male) with variable cardiovascular disease risk were recruited. Data were collected in 2021 and 2022. Fasting PAF, Lp-PLA activity, hsCRP and usual dietary intake (via a validated food frequency questionnaire) were measured. Intake of foods were converted into serves and classified into food groups. Correlations and multiple regressions were performed with adjustment for confounders. A one-serve increase in cruciferous vegetables per day was associated with 20-24% lower PAF levels. An increase of one serve per day of nuts and legumes was associated with 40% lower hsCRP levels. There were small correlations with PAF and Lp-PLA and cheese, however, these were not significant at the Bonferroni-adjusted P < 0.005 level. The lack of associations between PAF and Lp-PLA and other healthy foods may be due to confounding by COVID-19 infection and vaccination programs which prevents any firm conclusion on the relationship between PAF, Lp-PLA and food groups. Future research should aim to examine the relationship with these novel markers and healthy food groups in a non-pandemic setting.
ISSN:1436-6215