#80 Dietary iron and hemeiron as risk factors for myocardial infarction

PURPOSE: Several epidemiological and experimental studies have suggested a potential association between high levels of dietary iron/hemeiron and risk of acute myocardial infarction (AMI). Lean meat, a rich source of iron and hemeiron, is promoted because it is relatively low in fat and cholesterol. This leads to the concern that lean meat may increase risk for AMI and that we should reconsider its promotion. We investigated whether individuals who consume more iron and hemeiron were at increased risk for AMI. METHODS: We analyzed dietary intake of iron and hemeiron among 2198 participants in a nutrition survey in the province of Nova Scotia, Canada. Linkage with hospital discharge records, physiciansʹ administrative records and vital statistics enabled us to analyze AMI during an eight-year follow up period. Using logistic regression, AMI cases were compared to those without AMI, while adjusting for differences in age, gender, smoking, body mass index, diabetes, socioeconomic background, dietary lipids, saturated fat, cholesterol and total energy intake. RESULTS: During the eight years following the survey, 94 (4.3%) participants had an AMI, of which 17 were fatal. Participants in the highest iron intake tertile had reduced risk of AMI, compared to those in the lowest tertile (odds ratio [OR], 0.59; 95% confidence interval [CI], 0.34–1.05). Similarly, participants in the highest hemeiron intake tertile had reduced risk of AMI (OR, 0.65; 95% CI, 0.37–1.14). CONCLUSION: Based on the present results, showing no increased risk for AMI with high intake of iron and hemeiron, and results from the literature showing that Nova Scotians have a poorer diet, high obesity prevalence and among the highest cardiovascular disease and cancer rates in Canada, we conclude that there is no need for immediate reconsideration of promotion of lean meat in this province.