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

Abstract 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 9,337 adults aged 19–64 years. A 24-hour 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 (nondrinkers, or ≤1, 2–3, >3 cups/day), and used multivariable logistic regression models with high CRP levels (≥2.2 mg/L). After the adjustment for potential confounders, 2–3 cups/day of coffee consumption were inversely associated with high CRP levels, compared with no consumption (odds ratio[OR]=0.83, 95% CI: 0.69–0.99). By type of coffee, the inverse association was stronger in subjects consuming black coffee (OR=0.61, 95% CI: 0.45–0.84), while the inverse association was much weaker in those consuming coffee with sugar and/or cream (OR=0.92, 95% CI: 0.74–1.14). By gender, the inverse association of 2–3 cups of black coffee was found both in men (OR=0.65, 95% CI: 0.41–1.03) and women (OR=0.55, 95% CI: 0.36–0.83). More than 3 cups/day of heavy coffee consumption were not significantly associated with high CRP levels. Our findings indicate that moderate black coffee consumption of 2–3 cups/day is inversely associated with high CRP levels in Korean adults. Further prospective studies are warranted to provide definitive evidence.