Cruciferous vegetable intake is inversely correlated with circulating levels of proinflammatory markers in women

Yu Jiang, Sheng Hui Wu, Xiao Ou Shu, Yong Bing Xiang, Bu Tian Ji, Ginger L. Milne, Qiuyin Cai, Xianglan Zhang, Yu Tang Gao, Wei Zheng, Gong Yang

Research output: Contribution to journalArticlepeer-review

29 Scopus citations

Abstract

Background: Higher intakes of cruciferous vegetables or their constituents have been shown to lower inflammation in animal studies. However, evidence for this anti-inflammatory effect of cruciferous vegetable consumption in humans is scarce. Objective/Design: In this cross-sectional analysis, we evaluated associations of vegetable intake with a panel of inflammatory and oxidative stress markers among 1,005 middle-aged Chinese women. Dietary intake of foods was assessed by a food frequency questionnaire. Results: Multivariable-adjusted circulating concentrations of tumor necrosis factor-α (TNF-α), interlukin-1β (IL-1β), and IL-6 were lower among women with higher intakes of cruciferous vegetables. The differences in concentrations of inflammatory biomarkers between extreme quintiles of cruciferous vegetable intake were 12.66% for TNF-α (Ptrend=0.01), 18.18% for IL-1β (Ptrend=0.02), and 24.68% for IL-6 (Ptrend=0.02). A similar, but less apparent, inverse association was found for intakes of all vegetables combined but not for noncruciferous vegetables. Levels of the urinary oxidative stress markers F2-isoprostanes and their major metabolite, 2,3-dinor-5,6-dihydro-15-F2t-IsoP, were not associated with intakes of cruciferous vegetables or all vegetables combined. Conclusions: This study suggests that the previously observed health benefits ofcruciferous vegetable consumption may be partly associated with the anti-inflammatory effects of these vegetables.

Original languageEnglish (US)
Pages (from-to)700-708.e2
JournalJournal of the Academy of Nutrition and Dietetics
Volume114
Issue number5
DOIs
StatePublished - May 2014
Externally publishedYes

Keywords

  • Biomarker
  • Cruciferous vegetables
  • Inflammation
  • Oxidative stress

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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