A domestic study found that drinking 2-3 cups of coffee a day can greatly help relieve inflammation in the body. It was confirmed that the inflammation index메이저놀이터 ‘ C- reactive protein ( CRP·C-Reactive Protein )’ was relatively low in those who enjoyed coffee. In particular, the effect was significant when drinking black coffee. A research team led by Professor Je Yu-jin of the Department of Food and Nutrition at Kyung Hee University analyzed the correlation between coffee intake and CRP

in 9337 adult men and women aged 19 to 64 who participated in the 2016-2018 National Health and Nutrition Examination Survey. The research team divided the subjects into four groups based on their daily coffee intake: △no consumption △less than one cup △two to three cups △more than three cups. As a result, the group that drank 2 to 3 cups of coffee a day was 17% less likely to have a higher CRP than the control group (not ingested). In particular, the group that drank 2 to 3 cups of black coffee without added sugar or syrup was 39% less likely to have a high CRP than the group that did not drink coffee. The group that drank two to three cups of coffee with sugar added per day was 8% less likely to have a higher CRP than the non-coffee drinker group. Coffee consumption and CRP

The association was slightly different according to gender. Men who drank two to three cups of coffee a day were 35% less likely to have higher CRP levels than men who did not drink coffee . On the other hand, women who drank two to three cups of coffee a day were 45% less likely to have higher CRP levels than the control group. This suggests that women’s coffee consumption is more effective in lowering CRP , an inflammatory marker.

An official from the research team said, “Coffee contains various antioxidant and anti-inflammatory ingredients such as caffeine, chlorogenic acid, and caffeic acid.” did. CRP rises before other symptoms of infection, such as pain and fever, and is considered an indicator of inflammation. The CRP level (reference range) of a normal person is 0.5 to 1.0 mg/dL.

Meanwhile, the results of this study were introduced in the recent issue of the British Nutrition Journal ( BNJ ) and the Korea Food Communication Forum ( KOFRUM ).

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