Background: Although the intake of specific flavonoids-rich foods may reduce C-reactive protein (CRP) level, the association between dietary flavonoid intakes and CRP was controversial. We aimed to describe the dietary flavonoid intakes in a Taiwanese nationally representative sample and to investigate the association between flavonoid intakes and CRP. Methods: We conducted the cross-sectional study based on 2592 adults from the Nutrition and Health Survey in Taiwan 2005-2008. Flavonoid intakes were estimated by linking the 24-hour dietary recall with U.S. Department of Agriculture flavonoid database and divided into quartiles. We estimated the major food items and described the flavonoid intakes according to gender and age. Adjusted estimates of the flavonoid intakes for the continuous and binary (CRP>0.3 mg/dL as elevated CRP) variables were performed by general linear and logistic regression. Results: Tea, orange, tofu, and sweet potato leaves/water spinach were the major food items of total flavonoids intake. The dietary total flavonoids intake was lower among women and elderly. Compared with the lowest total flavonoids intake quartile, participants in the higher quartiles were associated with lower risk of elevated CRP (adjusted odds ratio [OR], 0.79, 0.67, and 0.61 from second quartile to the highest quartiles). The trends were similar for flavonols and flavan-3-ols intakes. Compared with non-consumers, tea consumers were likely to have a lower risk for elevated CRP (adjusted OR, 0.74, 95% confidence interval, 0.57-0.97). However, the association was not found for orange, tofu, and sweet potato leaves/water spinach consumptions. Conclusion: Higher flavonoid intakes and tea consumption were inversely associated with CRP level, indicating a high-flavonoids diet may contribute to the anti-inflammatory effect. Further cohort studies are warranted.