Association between coffee consumption and high C-reactive protein levels in Korean adults

The findings of studies investigating the relationship between coffee consumption and C-reactive protein (CRP) levels have been inconsistent, and few researchers considered the type of coffee. We examined the association between coffee consumption and high CRP levels, using data from the Korea National Health and Nutrition Examination Survey, 2016-2018, with 9337 adults aged 19-64 years. A 24-h diet recall was used to assess diet, including the amount and type of coffee consumed. We classified coffee into black coffee and coffee with sugar and/or cream (non-drinkers, or <= 1, 2-3, > 3 cups/d) and used multivariable logistic regression models with high CRP levels (>= 2 center dot 2 mg/l). After the adjustment for potential confounders, 2-3 cups/d of coffee consumption were inversely associated with high CRP levels, compared with no consumption (OR = 0 center dot 83, 95 % CI 0 center dot 69, 0 center dot 99). By type of coffee, the inverse association was stronger in subjects consuming black coffee (OR = 0 center dot 61, 95 % CI 0 center dot 45, 0 center dot 84), while the inverse association was much weaker in those consuming coffee with sugar and/or cream (OR = 0 center dot 92, 95 % CI 0 center dot 74, 1 center dot 14). By sex, the inverse association of 2-3 cups of black coffee was found both in men (OR = 0 center dot 65, 95 % CI 0 center dot 41, 1 center dot 03) and women (OR = 0 center dot 55, 95 % CI 0 center dot 36, 0 center dot 83). More than three cups/d of heavy coffee consumption were not significantly associated with high CRP levels. Our findings indicate that moderate black coffee consumption of 2-3 cups/d is inversely associated with high CRP levels in Korean adults. Further prospective studies are warranted to provide definitive evidence.