C-reactive protein (CRP) is one of best indicators of vascular inflammation and atherosclerosis. In fact, CRP has been shown to be a better predictor of coronary heart disease (CHD) than serum cholesterol levels. PURPOSE To assess the extent to which dietary intake is predictive of serum CRP levels in 205 adult women. An ancillary objective was to evaluate the influence of body fat percentage (BF%) on the diet and CRP relationship. METHODS All subjects were non-smokers and non-obese (BMI <30) with an average (± SD) age of 43.1 ± 3.0 years. Diet was measured using 7-day weighed food records. Each subject was taught how to operate an electronic scale that weighed foods to the nearest gram. Plastic food models were used to instruct participants concerning how to weigh and record everything they consumed. The 7-day food records were analyzed using ESHA software. Dietary intake was indexed using the ADA Exchange Lists, and the Cholesterol-Saturated Fat Index (CSI). Subjects were instructed to refrain from exercise for at least 48 hours prior to having their blood drawn, and to wait until fully recovered from any possible injury or illness. CRP was measured using the solid phase ELISA, manufactured by Alpha Diagnostics International, Inc. (Kit no. 1000). Assays were performed in duplicate and the average of the two measures was used to index CRP. The relationship between dietary intake and CRP was analyzed using multiple regression and the GLM technique. To aid interpretation, subjects were divided into quartiles based on CRP levels and the middle-two quartiles were collapsed forming three groups. RESULTS Average and median CRP levels were 1.28 ± 1.70 and 0.68 mg/L, respectively. Mean servings for the ADA diet categories were: Bread-Starch (6.9 ± 2.9), Carbs-Sugar (6.2 ± 2.8), Protein (2.0 ± 1.9), Meat (2.7 ± 1.5), Fruit (2.4 ± 1.6), Vetgetables (1.6 ± 1.0), Milk (1.1 ± 0.9), and Fat (10.3 ± 3.6). Average CSI was 34.4 ± 13.2. Servings of Meat (F=12.2, p=0.0006), Fat (F=8.5, p=0.004), and the CSI (F=11.7, p=0.0008) were directly related to CRP levels. Servings from the other ADA Exchange categories were unrelated to CRP levels. After adjusting for differences in BF%, the associations between servings of Meat and CRP (F=6.5, p=0.012), Fat and CRP (F=3.3, p=0.069), and CSI and CRP (F=3.0, p=0.050) were weakened, although Meat and CSI remained significant predictors of CRP. CONCLUSION Servings of Meat, Fat, and the Cholesterol-Saturated Fat Index are predictive of CRP concentrations in women. After controlling for differences in BF%, Meat intake and the CSI remain significant predictors of CRP levels.