Increased cranberry juice consumption has been linked to lower levels of C-reactive protein (CRP), a marker of inflammation. Findings from the study have been published in the journal Nutrition Research.

Flavonoids and polyphenols present in cranberry juice have previously been associated with improved cardiovascular and urinary health in prior clinical and observational studies. However, their link to anthropometric outcomes is not known. Researchers analyzed data from the Centers for Disease Control and Prevention (CDC)’s National Health and Nutrition Examination Survey (NHANES) from 2005–2008 to study the association between cranberry juice cocktail consumption with flavonoid intake and cardiometabolic and anthropometric outcomes in 10,334 adults aged ≥19 years.

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Researchers found that those who drank greater amounts of cranberry juice had significantly lower levels of CRP (-0.13; P=0.015); a further adjustment for body mass index showed even lower levels of CRP (-0.98; P=0.027). Cranberry juice consumers also showed a trend toward lower weight and waist circumferences, levels of BMI, fasting glucose, insulin, total cholesterol, and triglyceride values, although these were not statistically significant.

While these findings are consistent with other studies of low-calorie cranberry beverage consumption, replication in larger samples and additional randomized controlled trials are needed to understand the potential mechanisms for the observed associations.

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