超40万人数据揭示不同食物与中风风险的关联
创作:szx 审核:szx 03月01日
  • 纳入来自9个欧洲国家的418329名受试者,平均随访12.7年,通过问卷调查评估饮食情况;
  • 随访期间共发生4281例缺血性中风及1430例出血性中风,利用校正多变量后的Cox回归分析评估中风与饮食的关联;
  • 摄入更多的水果+蔬菜、膳食纤维、牛奶、酸奶及奶酪与更低的缺血性中风的风险相关,摄入更多的红肉与更高的缺血性中风的风险相关;
  • 摄入更多的鸡蛋与更高的出血性中风的风险相关。
主编推荐语
szx
European Heart Journal上发表的一项前瞻性队列研究结果,对超过40万名欧洲人进行了超过10年的随访,发现饮食摄入情况显著影响了中风风险,其中,摄入更多的水果、蔬菜、膳食纤维、乳制品与更低的缺血性中风风险相关,而摄入更多的鸡蛋与更高的出血性中风风险相关。
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The associations of major foods and fibre with risks of ischaemic and haemorrhagic stroke: a prospective study of 418 329 participants in the EPIC cohort across nine European countries

主要食物及纤维摄入与缺血性中风及出血性中风风险的关联:在9个欧洲国家的418329名受试者中进行的前瞻性研究

10.1093/eurheartj/ehaa007

02-24, Article

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Aim: To investigate the associations between major foods and dietary fibre with subtypes of stroke in a large prospective cohort.
Methods and results: We analysed data on 418 329 men and women from nine European countries, with an average of 12.7 years of follow-up. Diet was assessed using validated country-specific questionnaires which asked about habitual intake over the past year, calibrated using 24-h recalls. Multivariable-adjusted Cox regressions were used to estimate hazard ratios (HRs) for ischaemic and haemorrhagic stroke associated with consumption of red and processed meat, poultry, fish, dairy foods, eggs, cereals, fruit and vegetables, legumes, nuts and seeds, and dietary fibre. For ischaemic stroke (4281 cases), lower risks were observed with higher consumption of fruit and vegetables combined (HR; 95% CI per 200 g/day higher intake, 0.87; 0.82–0.93, P-trend < 0.001), dietary fibre (per 10 g/day, 0.77; 0.69–0.86, P-trend < 0.001), milk (per 200 g/day, 0.95; 0.91–0.99, P-trend = 0.02), yogurt (per 100 g/day, 0.91; 0.85–0.97, P-trend = 0.004), and cheese (per 30 g/day, 0.88; 0.81–0.97, P-trend = 0.008), while higher risk was observed with higher red meat consumption which attenuated when adjusted for the other statistically significant foods (per 50 g/day, 1.07; 0.96–1.20, P-trend = 0.20). For haemorrhagic stroke (1430 cases), higher risk was associated with higher egg consumption (per 20 g/day, 1.25; 1.09–1.43, P-trend = 0.002).
Conclusion: Risk of ischaemic stroke was inversely associated with consumption of fruit and vegetables, dietary fibre, and dairy foods, while risk of haemorrhagic stroke was positively associated with egg consumption. The apparent differences in the associations highlight the importance of examining ischaemic and haemorrhagic stroke subtypes separately.

First Authors:
Tammy Y N Tong

Correspondence Authors:
Tammy Y N Tong

All Authors:
Tammy Y N Tong,Paul N Appleby,Timothy J Key,Christina C Dahm,Kim Overvad,Anja Olsen,Anne Tjønneland,Verena Katzke,Tilman Kühn,Heiner Boeing,Anna Karakatsani,Eleni Peppa,Antonia Trichopoulou,Elisabete Weiderpass,Giovanna Masala,Sara Grioni,Salvatore Panico,Rosario Tumino,Jolanda M A Boer,W M Monique Verschuren,J Ramón Quirós,Antonio Agudo,Miguel Rodríguez-Barranco,Liher Imaz,María Dolores Chirlaque,Conchi Moreno-Iribas,Gunnar Engström,Emily Sonestedt,Marcus Lind,Julia Otten,Kay-Tee Khaw,Dagfinn Aune,Elio Riboli,Nicholas J Wareham,Fumiaki Imamura,Nita G Forouhi,Emanuele Di Angelantonio,Angela M Wood,Adam S Butterworth,Aurora Perez-Cornago

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不同食物与不同类型中风有关

2020-02-28

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