Girgin, ErhanOngun Yilmaz, Hande2024-05-252024-05-25202202148-237310.14235/bas.galenos.2020.4733https://doi.org/10.14235/bas.galenos.2020.4733https://hdl.handle.net/20.500.14517/915Öngün Yılmaz, Hande/0000-0002-3497-567X; Girgin, Erhan/0000-0002-5677-8351Objective: Studies have shown that omega-3 and omega-6 polyunsaturated fatty acids play a major role in the prevention of inflammation, and interleukin-6 (IL-6) levels can be associated with inflammation. The aim of this study was to investigate the relationship between G(-174)C polymorphism of IL-6 gene with dietary omega-3 and omega-6 intake and high sensitive C-reactive protein (CRP) (hs-CRP] level. Methods:This retrospective studywas carried out with a total of 302 healthy individuals, 152 women and 150 men, with a mean age of 50.1 years. Food consumption records, biochemical measurements, and genetic analyztes of individuals were recorded from patient files. Daily energy, fat, cholesterol, omega-6 and omega-3 intakes were evaluated from food consumption records. Results: The CC variation was observed in 7%, GC variation in 31%, and GG variation in 62% of the subjects. Dietary cholesterol intake of individuals with CC variation and omega-6/omega-3 intake of individuals with GG variation were found to be positively and significantly correlated with hs-CRP (r=0.155; p=0.035). Conclusion: Inflammation is the complete response of the organism to the stimuli. In order to prevent the formation of inflammation, it is recommended that individuals with GG variation increase their omega-6/omega-3 consumption rates in their diets towards omega-3.eninfo:eu-repo/semantics/openAccessIL-6G(-174)CCRPomega-3omega-6Article102150156WOS:0007890459000061166375