Association of selenium and cadmium with heart failure and mortality based on the National Health and Nutrition Examination Survey.

BACKGROUND: The association of selenium and cadmium with heart failure and mortality has not been thoroughly explored. METHODS: We analysed data from the National Health and Nutrition Examination Survey (NHANES) database over 12 years (1999-2000, 2003-2004 and 2011-2018), which includes blood selenium and cadmium. Multivariable logistic regression and Cox proportional hazards regression were used. RESULTS: In total, 15,689 participants were enrolled. The multivariate analysis showed that low blood selenium (odds ratio [OR] = 0.952, p < 0.001) and high blood cadmium (OR = 1.345, p < 0.001) were independent risk factors of heart failure. During 96802 person-year follow-up, 1697 deaths occurred. The multivariable adjusted hazard ratio (HR) for all-cause mortality was 0.82 (95% confidence interval [CI] = 0.71-0.95) for middle selenium levels and 0.76 (95% CI = 0.65-0.88) for high selenium levels compared to low selenium levels. Taking the low cadmium levels as reference, the multivariable adjusted HR for all-cause mortality among high cadmium levels was 1.68 (95% CI = 1.44-1.96). Furthermore, the association between selenium, cadmium and cardiovascular mortality was similar to that of all-cause mortality. A subgroup analysis of the study population showed that in individuals with heart failure, although selenium levels were not associated with risk of all-cause mortality, high selenium levels were associated with a lower risk of cardiovascular mortality (HR = 0.33, p = 0.0032). CONCLUSIONS: Low blood selenium and high blood cadmium were independent risk factors of heart failure. Blood selenium was inversely associated with all-cause mortality and cardiovascular mortality, whereas blood cadmium was positively associated with them. Furthermore, blood selenium was associated with a lower risk of cardiovascular mortality in individuals with heart failure.

The influence of polyphenol supplementation on ester formation during red wine alcoholic fermentation.

Pre-fermentative polyphenol supplementation in industrial scales (100-hL) and simulated fermentation (350 mL clarified juice) were conducted. Results showed that in practical winemaking, adding QCE (quercetin, caffeic acid and ellagic acid) increased acetate concentrations in wines and extra grape seed tannins (T) enhanced the effect of QCE supplementation. In simulated fermentation with clarified juice, the synergy effect of QCE and T was evidenced that ester formation was only promoted through mixed QCET supplementation. Besides, QCE supplementation benefited the formation of 4-vinylcatechol adducted malvidin-3-O-(acetyl/coumaroyl)-glucoside and decreased other anthocyanin derivatives derived from pyruvic acid and acetaldehyde, leading more pyruvic acid and acetaldehyde left in yeast to enhance the metabolic fluxes of esters. Findings manifested the connection between the formation of esters and anthocyanin derivatives during red wine alcoholic fermentation, which would be influenced by the phenolic matrix. This work could provide a perspective in winemaking industry for modulating aroma profile via polyphenol supplementation.