Table 5.

The association of flavonoid-rich foods consumption with C-reactive protein concentrations and risk of elevated C-reactive protein

	Non-consumers (elevated CRP)	Consumers (elevated CRP)	Adjusted odds ratios (consumers v. non-consumers)	95 % confidence intervals
Tea	1849 (361)	743 (113)	0⋅74	0⋅57–0⋅97
Oranges	2455 (446)	137 (28)	1⋅36	0⋅83–2⋅22
Tofu	2254 (411)	338 (63)	1⋅23	0⋅89–1⋅70
Sweet potato leaves/ water spinach	2097 (389)	495 (85)	0⋅89	0⋅67–1⋅19

Adjusted for age, gender, BMI, smoking status, drinking status, education levels, physical activities, total energy, SBP, DBP, glucose, triacylglycerol, total cholesterol, LDL cholesterol, HDL cholesterol, and vitamin C and vitamin E intakes.