Relationship between serum ferritin concentration and established risk factors among men in a population with a high mortality from cardiovascular disease.

Abstract

Objectives: To determine whether reported associations between serum ferritin and cardiovascular risk factors are due to confounding by diet.

Design: Cross-sectional survey in which exercise and smoking habits were collected by a questionnaire; BMI waist to hips ratio and blood pressure were measured; blood was taken for measurement of lipids, glucose and ferritin; and nutrient and beverage intake were assessed using a validated food and beverage F&B is a common abbreviation in the United States and Commonwealth countries, including Hong Kong. F&B is typically the widely accepted abbreviation for "Food and Beverage," which is the sector/industry that specializes in the conceptualization, the making of, and delivery of foods. frequency questionnaire.

Subjects: Men randomly selected from the electoral rolls who had agreed to participate, had fasted and did not have diabetes, ischaemic heart disease or haemochromatosis. 165 men were selected of whom 154 participated and 131 had fasted and were free of disease.

Setting: A regional Australian city.

Main outcome measures: Blood pressure and plasma cholesterol, HDL cholesterol HDL cholesterol, triglycerides and glucose concentrations.

Statistical analyses: Correlation and multiple linear regression coefficients were calculated between serum ferritin and cardiovascular risk factors, correcting for: age; intake of specific nutrients and alcohol; anthropometry; smoking and exercise.

Results: There were significant correlations between serum ferritin and both BMI and waist to hips ratio (r = 0.28, P = 0.001 and r = 0.26, P = 0.003 respectively). When regressed against ferritin with confounders, only waist to hips ratio was associated with ferritin (B = 1.61, P = 0.046). Serum ferritin was also correlated with plasma cholesterol (r = 0.28, P = 0.00), HDL cholesterol (r = -0.22, P = 0.01), triglycerides (r = 0.25, P = 0.00) and glucose (r = 0.18, P = 0.04). When ferritin was regressed against each variable with confounders, only the association with triglycerides remained just significant (B = 0.12, P = 0.04).

Conclusion: Confounding by diet explained most of the associations between serum ferritin and cardiovascular risk factors.