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Canadian Journal of Public Health

, Volume 93, Issue 4, pp 267–270 | Cite as

Dietary Iron as a Risk Factor for Myocardial Infarction

Public Health Considerations for Nova Scotia
  • Darshaka Malaviarachchi
  • Paul J. VeugelersEmail author
  • Alexandra M. Yip
  • David R. MacLean
Article

Abstract

Background: Epidemiological and experimental studies have suggested that high levels of dietary iron and hemeiron can lead to myocardial injury. Lean meat, a primary source of iron and hemeiron, is promoted because it is lower in fat and cholesterol. Does lean meat put us at risk for myocardial infarction, and should we reconsider its promotion?

Methods: We analyzed the importance of dietary iron and hemeiron as a risk for myocardial infarction among 2,198 Nova Scotians who participated in a nutrition survey and who were followed for eight years, using logistic regression.

Results: Acute myocardial infarction incidents occurred in 94 (4.3%) participants. We found no increased risk for myocardial infarction associated with high intake of iron and hemeiron.

Conclusions: Based on Nova Scotian data showing no increased risk for myocardial infarction with high intake of iron and hemeiron, there is no need for immediate reconsideration of promotion of lean meat.

Résumé

Contexte: Des études épidémiologiques et expérimentales ont suggéré que de hauts niveaux de fer diététique peuvent mener à un accident du myocarde. La viande maigre, une source importante de fer diététique, est favorisée, grâce à un niveau de graisse et de cholestérol relativement bas. Cela nous met-il en danger d’avoir un infarctus du myocarde et devrions-nous reconsidérer la promotion de la viande maigre?

Méthode: Nous avons examiné la relation entre le fer diététique ou érythrocytaire et le risque d’un infarctus aigu du myocarde parmi 2 198 participants d’une enquête alimentaire à la NouvelleÉcosse.

Résultats: Parmi ces individus, il y a eu 94 incidents d’infarctus aigus du myocarde pendant une période de huit ans. Ayant ajusté pour les variables confondants, nous n’avons trouvé aucune augmentation du risque d’un infarctus aigu associée avec une ration alimentaire élevée en fer diététique et érythrocytaire.

Conclusions: Étant donné le style de vie et les habitudes alimentaires des Néo-Écossais, il n’y a pas lieu de reconsidérer la promotion de la viande maigre.

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Copyright information

© The Canadian Public Health Association 2002

Authors and Affiliations

  • Darshaka Malaviarachchi
    • 1
  • Paul J. Veugelers
    • 1
    Email author
  • Alexandra M. Yip
    • 1
  • David R. MacLean
    • 1
  1. 1.Department of Community Health and Epidemiology, Faculty of MedicineDalhousie UniversityHalifaxCanada

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