Plasma enterolignans are not associated with nonfatal myocardial infarction risk

Plant lignans present in foods such as whole grains, seeds and nuts, fruits and vegetables, and beverages. Plant lignans are converted by intestinal bacteria into the enterolignans enterodiol and enterolactone. Up to now, epidemiological evidence for a protective role of enterolignans on cardiovascular diseases is limited and inconsistent. We investigated the association between plasma enterodiol and enterolactone and nonfatal myocardial infarction risk in a prospective study.During follow-up (1987-1998) of 15,107 subjects, aged 20-59 years, 236 incident nonfatal myocardial infarction cases were diagnosed. Controls (n = 283) were frequency matched to the cases on age, sex, and study center.No statistically significant associations between plasma enterodiol and enterolactone and risk of nonfatal myocardial infarction were detected. The odds ratio for the highest versus the lowest quartile of enterodiol was 1.21 (95% confidence interval (CI): 0.70, 2.12; p for trend = 0.74), and that of enterolactone 1.51 (95% CI: 0.87, 2.61; p for trend = 0.12) after adjustment for known dietary risk factors for coronary heart disease. No effect modification was observed for sex, menopausal status, or smoking status.Our results do not support the hypothesis that high plasma enterodiol or enterolactone concentrations are associated with a reduced risk of nonfatal myocardial infarction.