Zinc copper ratio and atherosclerosis

It has been hypothesized that an imbalance in zinc and copper metabolism contributes to the risk of coronary heart disease. The imbalance can occur due to the amount of zinc to copper in human food, to a lack of protective substance in food, or drinking water and alterations in physiological status that produce adverse changes in the distribution of zinc and copper in certain important organs. Work of several authors who measured both zinc and copper in foods and diets has been reviewed. These data were used to calculate and compare the ratios of zinc to copper in those foods and diets. Zinc and copper content of foods in 1930s, 1950s. 1960s, and 1970s were not directly comparable because of variations in locality, contamination, materials involved in food processing as well as variations in analytical methods. In general zinc/copper ratios of various foods was found to be higher in 1970s as compared to previous years.