C-Reactive Protein Diet

C-reactive protein is a type of protein that dramatically increases in concentration when inflammation or infection occurs in the body. High levels can also indicate the presence of certain medical conditions, such as cardiovascular disease or cancer. In addition, since this protein is directly involved in immune reactions, constant assault from white blood cells and other helper cells can damage tissues and organs. A modified diet, however, can lower these risks.

Function

C-reactive protein is an acute-phase reactant manufactured by the liver. Its role is to react to an acute biological event, namely inflammation due to tissue injury, or the invasion of an allergen or pathogen. This protein is a positive reactant, meaning that it increases in concentration in the blood while levels of other reactive proteins decrease. As T-cells and other lymphocytes rush to the scene of trauma, C-reactive protein hitches a ride with a chemical called phosphocholine, which resides on the surface of cells. This signals specialized white blood cells in tissues called macrophages to begin the process of phagocytosis, which means they literally surround and digest bacteria and other foreign particles.

Cardiovascular Connection

Since chronic inflammation can initiate vascular changes, C-reactive protein measurements are used to predict the risk for heart disease, but it is still unclear if or how this protein plays a role in its development. In the "Ludwigshafen Risk and Cardiovascular Health Study," which involved more than 3,000 patients, Marcus E. Kleber and associates suspected that DNA mutations in the HNF1A gene are involved. To find out, the scientists looked for variations of the rs2259816 genotype of HNF1A by the presence or lack of a pair of genes labeled A-allele. However, the researchers reported in the Nov. 9, 2010 issue of "BMC Medical Genetics" that A-allele carriers only had a slight increased risk of cardiovascular disease, yet they had lower levels of C-reactive protein. The researchers concluded that although C-reactive protein is a marker, it does not contribute to the development of heart disease.

Dietary Goals

While obesity is certainly a risk factor for heart disease for a variety of reasons, a diet designed to regulate levels of C-reactive protein does not necessarily need to target weight loss. In fact, in a review published in the Nov. 3, 2010 issue of "Obesity Reviews," Themistoklis Tzotzas and colleagues asserted that a modified diet may reduce the risk of cardiovascular disease by improving levels of low-density lipoprotein particles, fibrinogen, homocysteine and C-reactive protein, regardless of weight loss.

Carbohydrates and Fats

According to Virginia Tech researchers, the ratio of carbohydrates to fats has a significant effect on C-reactive protein. In a 2007 study published in the "Journal of the American College of Nutrition," Janet W. Rankin, PhD and Abigail D. Turpyn observed 29 overweight women randomly assigned to either a low-carbohydrate, high-fat diet, dubbed LC, or a high-carbohydrate, low-fat diet, designated HC, while caloric values remained similar between both groups. After four weeks, the LC group lost more weight but experienced a 25 percent increase in C-reactive protein levels, while levels in the HC group decreased 43 percent.

Specific Foods

In a "Healthnotes Newswire" article published online by the Bastyr Center for Natural Health, Maureen Williams, ND, says that diet is as effective in reducing C-reactive protein levels as statin medications. Citing a 2003 study published in the "Journal of the American Medical Association," Dr. Williams notes that all 46 participants with high cholesterol showed lower C-reactive protein levels after adhering to a vegetarian-based, low in saturated fat diet for four weeks. However, the decrease was greater in the modified diet and statin groups over the placebo group, with no statistical difference between the modified diet and statin groups. The modified diet included 2 g of plant sterols from margarine, 1 oz. of whole almonds, 43 g of soy proteins and 20 g of soluble fiber from grains per day.