VRP Staff
Plasma vitamin C levels and dietary intake of vitamin C were associated with reduced levels of various markers of inflammation, researchers have found.
In older men free of heart disease, the investigators examined the associations between dietary and plasma vitamin C concentrations, fruit and vegetable intakes, and markers of inflammation and blood coagulation associated with cardiovascular disease.
The study examined 3,258 men aged 60-79 years old with no physician diagnosis of myocardial infarction, stroke, or diabetes and who were drawn from general practices in 24 British towns. Fruit and vegetable intakes and dietary vitamin C were assessed by using a food-frequency questionnaire.
Subjects who had the highest concentrations of plasma vitamin C, fruit intake, and dietary vitamin C intake had significantly lower mean concentrations of C-reactive protein, an inflammatory marker associated with heart disease and cancer. Subjects with the highest vitamin C levels, fruit intake, and dietary vitamin C intake also had significantly lower levels of tissue plasminogen activator antigen, a marker of endothelial dysfunction. High vitamin C blood levels were associated with a 45 percent reduced risk of CRP-caused inflammation. High fruit intake resulted in a 25 percent reduced risk of inflammation.
High plasma (but not dietary) vitamin C levels also were associated with lower fibrinogen concentrations and reduced blood viscosity.
The study authors concluded, “The findings suggest that vitamin C has anti-inflammatory effects and is associated with lower endothelial dysfunction in men with no history of cardiovascular disease or diabetes.”
Reference:
Wannamethee SG, Lowe GD, Rumley A, Bruckdorfer KR, Whincup PH. Associations of vitamin C status, fruit and vegetable intakes, and markers of inflammation and hemostasis. Am J Clin Nutr. 2006 Mar;83(3):567-574.
