Journal
EUROPEAN JOURNAL OF NUTRITION
Volume 60, Issue 5, Pages 2759-2767Publisher
SPRINGER HEIDELBERG
DOI: 10.1007/s00394-020-02452-5
Keywords
Dietary zinc intake; Coronary artery calcium progression; Risk factors; Cardiovascular disease
Categories
Funding
- National Natural Science Foundation of China (NSFC) [81870315, 81900379, 81970683, 81700258]
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This study aimed to investigate the association between dietary zinc intake and coronary artery calcium progression. The results suggested that higher dietary zinc intake, particularly from non-red meat sources, was independently associated with a lower risk of CAC progression in a multiethnic population free of clinically apparent cardiovascular disease.
Purpose Zinc is considered protective against atherosclerosis; however, the association between dietary zinc intake and cardiovascular disease remains debated. We investigated whether dietary zinc intake was associated with coronary artery calcium (CAC) progression in the Multi-Ethnic Study of Atherosclerosis (MESA). Methods This analysis included 5186 participants aged 61.9 +/- 10.2 years (48.8% men; 41.3% white, 25.0% black, 21.6% Hispanic, and 12.1% Chinese American) from the MESA. Dietary zinc intake was assessed by a self-administered, 120-item food frequency questionnaire at baseline (2000-2002). Baseline and follow-up CAC were measured by computed tomography. CAC progression was defined as CAC > 0 at follow-up for participants with CAC = 0 at baseline; and an annualized change of 10 or percent change of >= 10% for those with 0 < CAC < 100 or CAC >= 100 at baseline, respectively. Results Dietary zinc intake was 8.4 +/- 4.5 mg/day and 2537 (48.9%) of the included participants had CAC at baseline. Over a median follow-up of 3.4 years (25th-75th percentiles = 2.0-9.1 years), 2704 (52.1%) participants had CAC progression. In the fully adjusted model, higher dietary zinc was associated with a lower risk of CAC progression in both men (hazard ratio [HR] 0.697, 95% confidence interval [CI] 0.553-0.878; p = 0.002) and women (HR 0.675; 95% CI 0.496-0.919; p = 0.012, both comparing extreme groups). Furthermore, such an inverse association was attributable to dietary zinc intake from non-red meat (p < 0.05), rather than red meat sources (p > 0.05). Conclusions In this multiethnic population free of clinically apparent cardiovascular disease, higher dietary zinc intake from non-red meat sources was independently associated with a lower risk of CAC progression.
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