ABSTRACT Phenolic compounds may reduce oxidative stress and inflammation, but evidence on inflammatory markers is limited. This study investigated associations between phenolic compounds intake and ten inflammatory markers in the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil). The cross-sectional analysis included participants from the full cohort (n= 14,151) and a São Paulo subsample (n= 681). Food intake was assessed using a semiquantitative food frequency questionnaire, and phenolic content was estimated from Phenol-Explorer and Brazilian Food Composition Database. Logistic regressions models compared the highest versus lowest tertiles of phenolic intake for high-sensitivity C-reactive protein (hs-CRP), glycoprotein acetylation (GlycA), monocyte chemoattractant protein-1 (MCP-1), E-selectin, transforming growth factor β1, tumor necrosis factor α, interleukin-6, interleukin-10, fibrinogen, and leptin levels. Inflammatory markers were dichotomized as low (tertiles 1–2) or high (tertile 3), except hs-CRP (>3 mg/L). Multiple testing was corrected using p<0.0036. Mean age was 52.1 years for hs-CRP/GlycA and 45.6 years for other markers. Compared with T1, participants in T3 of total phenolics, phenolic acids, and flavonoids had 14%, 18%, and 18% lower odds of elevated hs-CRP, respectively. For GlycA, higher intakes of phenolic acids, stilbenes and other phenolics were associated to 18-48% lower odds of high levels (all p≤0.003). Higher intake of hydroxybenzoic acids and stilbenes was associated with lower E-selectin levels, while phenolic acid intake showed an inverse association with MCP-1. No associations were observed for other markers. Higher intakes of phenolic compounds were associated with lower systemic inflammation, suggesting a role in preventing inflammation-related chronic diseases.
Carnauba et al. (Thu,) studied this question.