Poster Topical Area: Aging and Chronic Disease

Location: Auditorium

Poster Board Number: 72

P01-053 - Baseline serum C-reactive protein is associated with metabolic changes in response to almonds and/or dark chocolate supplemented diets

Sunday, Jun 10
8:00 AM – 6:00 PM

OBJECTIVE: We hypothesized that individuals with low versus moderate/high baseline C-reactive protein (CRP) would have greater metabolic improvements in response to a dietary intervention.

METHODS: A randomized, 4 period, crossover, controlled feeding study was conducted with 31 individuals with overweight/obesity (30-70 y). Participants received four isocaloric, weight maintaining diets: (1) no treatment foods (average American diet [AAD], (2) 42.5 g/d of almonds (almond diet [ALD]), (3) 18 g/d of cocoa powder and 43 g/d of dark chocolate (chocolate diet [CHOC]), and (4) all 3 foods (CHOC+ALD). Cardiometabolc biomarkers were measured at baseline and after each diet period. Statistical analyses were performed using linear mixed models. Participants were grouped by low (n = 15) or moderate/high (n = 16) baseline CRP levels (< or ≥ 1.2 mg/L) for subgroup analyses.

RESULTS: There were no treatment effects for CRP. There were significant interaction effects between treatment and baseline CRP status for apolipoprotein B (ApoB) (P = 0.04), diastolic blood pressure (DBP) (P = 0.01), and lag time of LDL oxidation (P = 0.03). ApoB was significantly decreased from baseline after the AAD (-8.9 ± 3.7 mg/dL; P = 0.02), ALD (-11.9 ± 3.7 mg/dL; P = 0.003), and CHOC+ALD (-10.8 ± 3.7 mg/dL; P = 0.006) in individuals with a low baseline CRP; however, the level of ApoB did not change in those with a moderate/high baseline CRP (P > 0.05). In participants with a low baseline CRP, DBP was significantly decreased from baseline after AAD (-4.2 ± 1.6 mmHg; P = 0.01), ALD (-5.8 ± 1.6 mmHg; P = 0.001), and CHOC (-5.6 ± 1.6 mmHg; P = 0.001), whereas DBP did not change in those with a moderate/high baseline CRP (P > 0.05). Further, the lag time of LDL oxidation tended to increase after CHOC+ALD (P = 0.07) in participants with a low baseline CRP; there were no changes in the lag time of LDL oxidation in those with a moderate/high baseline CRP.

CONCLUSIONS: Our findings suggest that CRP modulated diet-induced metabolic changes; individuals with a low baseline CRP had improved lipids, vascular health, and oxidative stress in response to dietary intervention. These effects were not seen in those with a moderate to high baseline CRP. Baseline inflammatory status should be accounted for in diet intervention studies.





Funding Source:

This study was funded by The Hershey Company and The Almond Board of California.

CoAuthors: Claire Berryman , PhD – Pennsylvania State University; Sheila West, PhD – Pennsylvania State University; C.-Y. Oliver Chen, PhD – Tufts University; Jeffrey Blumberg, PhD – Tufts University; Karen Lapsley , DSc – The Almond Board of California; Amy Preston , PhD – The Hershey Company; Jennifer Fleming, MS – Pennsylvania State University; Penny Kris-Etherton, PhD – Pennsylvania State University

Yujin Lee

Pennsylvania State University
Medford, Massachusetts