Zinc, Copper, Magnesium Levels in Polycystic Ovarian Syndrome Patients

IF 0.8 Q4 NUTRITION & DIETETICS

Current Nutrition & Food Science Pub Date : 2022-02-01 DOI:10.2174/1573401318666220201114704

S. Kharb, Chetna Bhatotiya, S. Gaur, Rajni Goel, Aparna Khadelwal, S. Nanda

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引用次数: 0

Abstract

Background: Polycystic ovarian syndrome (PCOS) is one of the most common endocrine diseases and the status of trace elements is not clear. Aim and Objectives: In the present cross-sectional study, the potential relationships between serum levels of zinc, copper, magnesium and PCOS were explored. Materials and Methods: One hundred participants with PCOS and 100 healthy controls were studied. They were in the age group (15-35 years) with the same socio-demographic characteristics. Blood samples were drawn to estimate the levels of serum zinc, copper, magnesium by autoanalyzer. Results: Serum zinc and magnesium levels were found significantly higher among the study group as compared to the control group. Serum copper levels were significantly lower in the study group. Among the PCOS women, serum copper levels were significantly correlated with age and BMI. Serum magnesium and zinc levels had a maximum area under the ROC curve and the high discriminating power of serum magnesium correlated with zinc levels for PCOS. Conclusion: These results suggest that trace elements have a role in the pathogenesis of PCOS and their possible supplementation may have a role in the management of PCOS.

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多囊卵巢综合征患者的锌、铜、镁水平

背景:多囊卵巢综合征(PCOS)是最常见的内分泌疾病之一，其微量元素的状况尚不清楚。目的:在本横断面研究中，探讨血清锌、铜、镁水平与PCOS之间的潜在关系。材料与方法:对100名PCOS患者和100名健康对照者进行研究。他们属于具有相同社会人口特征的年龄组(15-35岁)。抽取血样，用自动分析仪测定血清锌、铜、镁的含量。结果:研究组的血清锌和镁水平明显高于对照组。研究组的血清铜水平明显较低。在多囊卵巢综合征妇女中，血清铜水平与年龄和BMI显著相关。血清镁、锌水平在PCOS的ROC曲线下面积最大，且血清镁与锌水平的判别能力较高。结论:微量元素与PCOS的发病机制有关，补充微量元素可能对PCOS的治疗有一定作用。

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来源期刊

Current Nutrition & Food Science NUTRITION & DIETETICS-

CiteScore

2.00

自引率

0.00%

发文量

144

期刊介绍： Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal aims to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.