Association of Dietary Patterns with Blood Heavy Metal Concentrations: Results from the Korean National Health and Nutrition Examination Survey 2012–2016

This study investigated possible associations between dietary patterns and blood heavy metal levels in Korean adults, using data from the Korea National Health and Nutrition Examination Survey (2012–2016). To explore these associations, demographic, physical activity, anthropometric, biochemical, and dietary data, including a food frequency questionnaire, were analyzed. Foods were categorized into 19 groups, and principal component factor analysis identified three dietary patterns: Meat and processed food-enriched diet (MPD), vegetables and milk-enriched diet (VMD), and fermented and fish-enriched diet (FFD). Multivariate logistic regression was used to evaluate the association between dietary patterns and high levels of heavy metals in the blood. The results showed that a high MPD score had a positive association with high levels of blood Pb (OR = 1.470, 95% CI = 1.173–1.842) and Hg (OR = 1.559, 95% CI = 1.259–1.932); a high FFD score also showed a positive association with high levels of blood Pb (OR = 1.492, 95% CI = 1.227–1.814) and Cd (OR = 1.276, 95% CI = 1.045–1.559). In contrast, VMD score was negatively associated with high levels of blood Pb (OR = 0.760, 95% CI = 0.628–0.920) and Cd (OR = 0.948, 95% CI = 0.781–1.151). Moreover, the effect of each dietary pattern on blood heavy metal levels showed differences by sex. Some dietary patterns, such as a high intake of meat, processed foods, fermented foods, and fish, can increase blood heavy metal levels, whereas other dietary patterns, such as vegetables and milk, have a protective effect against heavy metal concentrations.