Elevated C-Reactive Protein Associated With Decreased High-Density Lipoprotein Cholesterol in Men With Spinal Cord Injury
Abstract
Liang H, Mojtahedi MC, Chen D, Braunschweig CL. Elevated C-reactive protein associated with decreased high-density lipoprotein cholesterol in men with spinal cord injury.
Objectives
To determine if people with spinal cord injury (SCI) have elevated C-reactive protein (CRP), to examine the association of CRP with high-density lipoprotein cholesterol (HDL-C), and to assess the influence of completeness and level of injury on these parameters.
Design
Cross-sectional.
Setting
Urban university.
Participants
Men with SCI (n=129) who were free of infection and/or recent anti-inflammatory medication use as well as their 1:1 age- and race-matched able-bodied counterparts from the 1999–2002 National Health and Nutrition Examination Surveys.
Interventions
Not applicable.
Main Outcome Measures
High CRP was defined as 3mg/L or higher and low HDL-C as less than 1.04mmol/L.
Results
Men with SCI were more likely to have high CRP (odds ratio [OR]=2.29; 95% confidence interval [CI], 1.33–3.95) and low HDL-C (OR=1.81; 95% CI, 1.01–3.27). The OR for low HDL-C in SCI was no longer significant when high CRP was controlled. CRP was higher in complete versus incomplete injury (median, 3.7mg/L vs 1.2mg/L; P=.005), and this elevation was independent of age, smoking, physical activity, waist circumference, and weight. No conclusion can be made on the association of injury level and CRP because of a lack of power.
Conclusions
The elevated CRP, possibly the major risk factor, together with decreased HDL-C may contribute to greater incidence for cardiovascular disease in the SCI population.
aDepartment of Human Nutrition, University of Illinois, Chicago, IL
bDivision of Nutritional Sciences, University of Illinois, Urbana-Champaign, IL
cSpinal Cord Injury Acute Care and Rehabilitation, Northwestern Memorial Hospital and Rehabilitation Institute of Chicago, Chicago, IL.
Reprint requests to Carol L. Braunschweig, PhD, RD, Dept of Human Nutrition, University of Illinois, 1919 W Taylor St, Rm 650 (M/C 517), Chicago, IL 60612
Supported by the Agency for Healthcare Research and Quality, National Institutes of Health (grant no. R03HS011277-01).
No commercial party having a direct financial interest in the results of the research supporting this article has or will confer a benefit upon the author(s) or upon any organization with which the author(s) is/are associated.