a Department of Food Science and Physiology , University of Navarra , Irunlarrea s/n 31008 , Pamplona , Spain.
b Centro de Investigación Biomédica en red. Fisiopatología de la Obesidad y Nutrición (CiberObn) , Spain.
Nutr Neurosci. 2018 Jan;21(1):70-78. doi: 10.1080/1028415X.2016.1226473. Epub 2016 Sep 7.
Lifestyle, including dietary patterns, could involve specific factors participating in inflammation that confer a higher risk of suffering a stroke. However, little attention has been apparently given to habitual food consumption in patients suffering a cerebrovascular event.
To assess the influence of dietary habits as well as other lifestyle-related variables on the risk of suffering a stroke.
A case-control study was designed. Fifty-one cases (age: 59.1 ± 9.1y.o; BMI; 30.8 ± 3.4 kg/m) and 51 controls (age: 61.1 ± 9.1y.o; BMI; 30.4 ± 3.6 kg/m) were enrolled in the study. Anthropometric and body composition variables were measured. Dietary information was obtained from a validated food frequency questionnaire. Physical activity and lifestyle-related factors were assessed. Blood samples were drawn.
Patients suffering a stroke showed higher prevalence of diabetes (30 vs. 7.7%; P = 0.020) and hypertension (74.5 vs. 40.3%; P < 0.001) and were less physically active (36.7 vs. 66.6%; P = 0.024) than controls. Patients registered worse glucose and lipid profiles, higher levels of hepatic biomarkers, and higher blood cell counts than controls. Stroked patients showed lower adherence to a statistically derived healthy dietary pattern than controls (23.5 vs. 42.3%; P = 0.017). A logistic regression model was built up considering hypertension, diabetes, smoking, physical activity, adherence to a 'healthy dietary pattern' and C-reactive protein concentration. The final model strongly associated with the risk of suffering a stroke (R: 44.6%; P < 0.0001).
Lifestyle variables such as physical activity, smoking habit, and a dietary pattern including foods with low inflammatory potential play an important role in the reduction of the risk of suffering a stroke.
生活方式，包括饮食模式，可能涉及参与炎症的特定因素，从而增加患中风的风险。然而，对于患有脑血管事件的患者，习惯性食物消费的关注明显不足。
评估饮食习惯以及其他与生活方式相关的变量对患中风风险的影响。
设计了一项病例对照研究。共纳入 51 例病例（年龄：59.1±9.1 岁；BMI：30.8±3.4kg/m）和 51 例对照（年龄：61.1±9.1 岁；BMI：30.4±3.6kg/m）。测量了人体测量和身体成分变量。从经过验证的食物频率问卷中获得饮食信息。评估了身体活动和与生活方式相关的因素。抽取了血液样本。
中风患者的糖尿病（30%比 7.7%；P=0.020）和高血压（74.5%比 40.3%；P<0.001）患病率更高，身体活动水平更低（36.7%比 66.6%；P=0.024）。与对照组相比，中风患者的血糖和血脂谱更差，肝生物标志物水平更高，血细胞计数更高。中风患者的饮食模式与对照组相比，遵循一种统计学上得出的健康饮食模式的比例较低（23.5%比 42.3%；P=0.017）。考虑到高血压、糖尿病、吸烟、身体活动、遵循健康饮食模式和 C 反应蛋白浓度，建立了一个逻辑回归模型。最终模型与中风风险密切相关（R：44.6%；P<0.0001）。
生活方式变量，如身体活动、吸烟习惯和包括低炎症潜力食物的饮食模式，在降低中风风险方面起着重要作用。
