Body Composition, Diet Quality, and Changes in CRP in Overweight, Lactating Women

Abstract

Obesity has been linked with elevation of the inflammatory protein, C‐reactive protein (CRP), which increases risk of developing chronic disease. Weight loss, specifically loss of abdominal fat, may decrease CRP. The Healthy Eating Index (HEI), which measures overall diet quality, may also be associated with CRP levels. These scores are based on the intake of 12 different food components with a maximum score of 100. The objective of this study was to determine the effect of weight loss and dietary quality on CRP in 36 overweight, postpartum (PP) women from two randomized, controlled weight loss trials. Weight, height, and body composition (determined by DXA) were measured at baseline (4‐14 weeks PP) and endpoint (18‐26 weeks PP). Concentrations of CRP were measured by ELISA. HEI scores were calculated from two 24‐hour recalls obtained using the Nutrition Data System for Research. The intervention group lost significantly more weight than the control group (‐6.86 ± 1.04 kg, ‐3.65 ± 1.14 kg, p=0.02). There were no significant differences between groups for CRP or HEI scores. When analyzing data from all participants, there was a significant positive association between change in CRP (‐0.13 ± 0.49 mg/L) and change in weight (R2=0.12) and trunk fat (R2=0.15). Also, while change in HEI scores was not significantly associated with change in CRP, HEI score at baseline (59.9 ± 2.6) tended to be negatively associated with change in CRP (R2=0.09, p=0.09). The relationship between change in trunk fat and change in CRP was strengthened when HEI scores at baseline were added to the model (R2=0.19). These results suggest that loss of total weight and abdominal fat is associated with a reduction of CRP. Diet quality may mediate the relationship seen between body composition and CRP.