素食或能降低中风风险
创作:兵兵 审核:兵兵 2020年03月05日
  • 纳入两项队列研究,发现素食者血浆维生素B12降低,叶酸和高半胱氨酸升高;
  • 队列1中,在30797人年数跟踪回访中,有54例中风发生,且素食者的缺血性中风风险降低(HR=0.26);
  • 队列2中,在76797人年数跟踪回访中,有121例中风发生,素食者的总的(HR=0.52)、缺血性(HR=0.41)和出血性(HR=0.34)中风风险均降低;
  • 进一步分析显示,维生素B12可能参与调节素食与总的脑中风的相关性;
  • 素食降低缺血性和出血性中风风险。
主编推荐语
兵兵
来自台湾辅仁大学的研究。文章纳入两项约13000名参与者,研究素食与非素食参与者中风发生风险。研究结果发现,素食者体内血浆维生素B12降低,叶酸和高半胱氨酸升高。并且,素食者体内的低密度脂蛋白胆固醇降低,这可能是保护机体避免发生中风的机制之一。
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Neurology [IF:8.77]

Vegetarian diet and incidence of total, ischemic, and hemorrhagic stroke in 2 cohorts in Taiwan

台湾两项队列研究:素食与总的、缺血性和出血性中风风险

10.1212/WNL.0000000000009093

2020-02-26, Article

Abstract & Authors:展开

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Objective: To determine how a vegetarian diet affects stroke incidence in 2 prospective cohorts and to explore whether the association is modified by dietary vitamin B12 intake.
Methods: Participants without stroke in the Tzu Chi Health Study (cohort 1, n = 5,050, recruited in 2007–2009) and the Tzu Chi Vegetarian Study (cohort 2, n = 8,302, recruited in 2005) were followed until the end of 2014. Diet was assessed through food frequency questionnaires in both cohorts at baseline. Stroke events and baseline comorbidities were identified through the National Health Insurance Research Database. A subgroup of 1,528 participants in cohort 1 were assessed for serum homocysteine, vitamin B12, and folate. Associations between vegetarian diet and stroke incidences were estimated by Cox regression with age as time scale, adjusted for sex, education, smoking, alcohol, physical activities, body mass index (only in cohort 1), hypertension, diabetes, dyslipidemia, and ischemic heart diseases.
Results: Vegetarians had lower serum vitamin B12 and higher folate and homocysteine than nonvegetarians. In cohort 1, 54 events occurred in 30,797 person-years follow-up. Vegetarians (vs nonvegetarians) experienced lower risk of ischemic stroke (hazard ratio [HR], 0.26; 95% confidence interval [CI], 0.08–0.88). In cohort 2, 121 events occurred in 76,797 person-years follow-up. Vegetarians (vs nonvegetarians) experienced lower risk of overall stroke (HR, 0.52; 95% CI, 0.33–0.82), ischemic stroke (HR, 0.41; 95% CI, 0.19–0.88), and hemorrhagic stroke (HR, 034; 95% CI, 0.12–1.00). Our explorative analysis showed that vitamin B12 intake may modify the association between vegetarian diet and overall stroke (p interaction = 0.046).
Conclusion : Taiwanese vegetarian diet is associated with a lower risk of ischemic and hemorrhagic strokes.

First Authors:
Tina H T Chiu,Huai-Ren Chang

Correspondence Authors:
Chin-Lon Lin

All Authors:
Tina H T Chiu,Huai-Ren Chang,Ling-Yi Wang,Chia-Chen Chang,Ming-Nan Lin,Chin-Lon Lin

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NEJM Journal Watch新闻网站

Vegetarian Diet Tied to Reduced Stroke Risk

2020-02-27

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