Associations between phenolic compounds intake and inflammatory markers: cross-sectional analysis from the ELSA-Brasil Cohort

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 FFQ, and phenolic content was estimated from Phenol-Explorer and Brazilian Food Composition Database. Logistic regression models compared the highest v . 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 β 1, TNF α , IL-6, IL-10, fibrinogen and leptin levels. Inflammatory markers were dichotomised 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 with 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.