Dietary Iron, Copper and Zinc Intake positively associated with Type 2 Diabetes: CAVAS study

Researchers included 16,666 participants and calculated dietary intakes (baseline, cumulative average, and most recent) of iron, Copper, and zinc from repeated food frequency questionnaires. They conducted a modified Poisson regression model with a robust error estimator.

They found a positive association between T2D and baseline dietary intake of Copper and zinc, cumulative average dietary intake of iron, Copper and Zinc, and most recent dietary intake of iron, Copper, and Zinc [most recent diet: for total Fe, IRR1.93; for plant-based Fe, 1.56; for animal-based Fe, 1.44; for Cu, 3.17; for Zn, 2.18] in men.

In women, positive associations were recorded of only cumulative average dietary Zn intake and most recent dietary intake of plant-based Fe, Cu, and Zn [most recent diet: for plant-based Fe, 1.30; for Cu, 1.62; for Zn, 2.07].

In this study, researchers demonstrated a positive association between dietary intakes of iron (total, plant-based, and animal-based), Copper, and zinc and the risk of type 2 diabetes. These positive associations are predominantly observed in the most recent diet and appear stronger than the baseline and cumulative average diet.

They noted that dietary Fe, Cu, and Zn may have a short latency effect in T2D development.

Reference:

Kim, M., Woo, H., Shin, M., Koh, S. B., Kim, H. C., Kim, Y. M., & Kim, M. K. (2023). Habitual intake of iron, Copper, and zinc and the risk of type 2 diabetes in a prospective cohort: The CAVAS (Cardiovascular Disease Association Study). Nutrition Metabolism and Cardiovascular Diseases. https://doi.org/10.1016/j.numecd.2023.10.001