Maghsoudi Zahra, Askari Gholamreza, Ghiasvand Reza, Khorvash Fariborz, Iraj Bijan, Shokri Nafiseh, Darvishi Leila
Food Security Research Center, Isfahan University of Medical Science, Isfahan, Iran.
Int J Prev Med. 2013 May;4(Suppl 2):S294-9.
Stroke is one of the most common causes of life-threatening disabilities and death around the world. Mortality rate is going to be doubled by 2030 in the Middle East countries. Prevention is a cost-effective approach to decrease risk of stroke. The present study assessed the relationship between dairy intake and stroke risk.
This hospital-based case-control study was directed in a University hospital. The common food consumption of 129 men and women was assessed with food frequency questionnaire (FFQ). The relationship between fermented and non-fermented dairy intake and stroke were assessed between two patient groups.
Total of dairy intake were lower in patients with stroke than control group (13.36 vs 19.61% in men and 11.14 vs 15.02% in women). Similar relationships were observed betweenfermented and non-fermented dairy intake and stroke in both genders.
Lower dairyconsumption can increase stroke risk in men and women.
中风是全球危及生命的残疾和死亡的最常见原因之一。中东国家到2030年死亡率将翻倍。预防是降低中风风险的一种具有成本效益的方法。本研究评估了乳制品摄入量与中风风险之间的关系。
这项基于医院的病例对照研究在一家大学医院进行。通过食物频率问卷（FFQ）评估了129名男性和女性的常见食物消费情况。在两组患者之间评估了发酵和未发酵乳制品摄入量与中风之间的关系。
中风患者的总乳制品摄入量低于对照组（男性为13.36%对19.61%，女性为11.14%对15.02%）。在男女两性中，发酵和未发酵乳制品摄入量与中风之间均观察到类似关系。
较低的乳制品消费会增加男性和女性的中风风险。
