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Inflammatory Markers and Homocysteine

Everything you need to know about inflammatory markers and homocysteine.


C-Reactive Protein (CRP):

CRP is a protein produced and secreted by liver cells. It is one of the most sensitive inflammatory markers and is a key indicator of recurrent inflammation and infections.

Where is CRP Found?

CRP is normally found in small amounts in the blood serum of healthy individuals. However, its concentration rises quickly during inflammation or cell death.
A normal CRP level in blood tests is typically less than 10 mg/L, which is considered the healthy range.
CRP levels also tend to increase in individuals who are overweight or obese.


Why is CRP Testing Important?

Studies have shown that inflammation plays a significant role in the development of many chronic diseases, including cardiovascular disease and type 2 diabetes.
CRP contributes to the accumulation of inflammatory cells in artery walls and the formation of blood clots, which increases the risk of heart disease in particular.


What is Homocysteine?

Homocysteine is a naturally occurring amino acid in the body, but it is not used to build proteins. It is synthesized internally and is typically found in the blood after consuming protein-rich foods, especially red meat.


Why is Homocysteine Testing Important?

High levels of homocysteine can damage the inner lining of arteries, promoting blood clotting. This may increase the risk of:

  • Coronary artery disease
  • Heart attacks
  • Blood clots
  • Strokes

For this reason, it is recommended to keep homocysteine levels below 15 micromoles per liter in the blood serum.


How Does Diet Affect CRP and Homocysteine Levels?

Studies have shown that following the Mediterranean Diet significantly reduces inflammatory markers, thereby lowering the risk of heart disease.

This diet is characterized by:

  • High intake of olive oil, vegetables, fruits, plant-based proteins, whole grains, legumes, nuts, and fish
  • Moderate intake of poultry and low-fat dairy products
  • Low intake of red meat