Ozawa Mio, Yoshida Daigo, Hata Jun, Ohara Tomoyuki, Mukai Naoko, Shibata Mao, Uchida Kazuhiro, Nagata Masashi, Kitazono Takanari, Kiyohara Yutaka, Ninomiya Toshiharu
From the Department of Epidemiology and Public Health (M.O., D.Y., J.H., T.O., N.M., M.S., T.N.), Center for Cohort Studies (D.Y., J.H., N.M., M.S., T.N.), Department of Medicine and Clinical Science (J.H., N.M., T.K.), and Department of Neuropsychiatry (T.O.), Graduate School of Medical Sciences, Kyushu University, Fukuoka, Japan; Department of Health Promotion, School of Health and Nutrition Sciences, Nakamura-Gakuen University, Fukuoka, Japan (K.U.); Food Science Research Laboratories, Division of Research and Development, Meiji Co, Ltd, Odawara, Japan (M.N.); and Hisayama Research Institute for Lifestyle Diseases, Fukuoka, Japan (Y.K.).
Stroke. 2017 Jun;48(6):1478-1486. doi: 10.1161/STROKEAHA.116.016059. Epub 2017 May 9.
The influence of dietary protein intake on stroke risk is an area of interest. We investigated the association between dietary protein intake and stroke risk in Japanese, considering sources of protein.
A total of 2400 subjects aged 40 to 79 years were followed up for 19 years. Dietary protein intake was estimated using a 70-item semiquantitative food frequency questionnaire. The risk estimates for incident stroke and its subtypes were calculated using a Cox proportional hazards model.
During the follow-up, 254 participants experienced stroke events; of these, 172 had ischemic stroke, and 58 had intracerebral hemorrhage. Higher total protein intake was significantly associated with lower risks of stroke and intracerebral hemorrhage (both for trend <0.05). With regard to sources of protein, the risks of total stroke and ischemic stroke significantly decreased by 40% (95% confidence interval, 12%-59%) and 40% (5%-62%), respectively, in subjects with the highest quartile of vegetable protein intake compared with those with the lowest one. In contrast, subjects with the highest quartile of animal protein intake had a 53% (4%-77%) lower risk of intracerebral hemorrhage. Vegetable protein intake was positively correlated with intakes of soybean products, vegetable, and algae, whereas animal protein intake was positively correlated with intakes of fish, meat, eggs, and milk/dairy products. Both types of protein intakes were negatively correlated with intakes of rice and alcohol.
Our findings suggest that higher dietary protein intake is associated with a reduced risk of stroke in the general Japanese population.
膳食蛋白质摄入量对中风风险的影响是一个备受关注的领域。我们研究了日本人群中膳食蛋白质摄入量与中风风险之间的关联，并考虑了蛋白质的来源。
共有2400名年龄在40至79岁之间的受试者接受了19年的随访。使用一份包含70个条目的半定量食物频率问卷来估算膳食蛋白质摄入量。采用Cox比例风险模型计算中风及其亚型的发病风险估计值。
在随访期间，254名参与者发生了中风事件；其中，172人发生缺血性中风，58人发生脑出血。较高的总蛋白质摄入量与较低的中风和脑出血风险显著相关（趋势检验P均<0.05）。就蛋白质来源而言，与植物蛋白摄入量最低四分位数的受试者相比，植物蛋白摄入量最高四分位数的受试者发生总中风和缺血性中风的风险分别显著降低了40%（95%置信区间为12%-59%）和40%（5%-62%）。相比之下，动物蛋白摄入量最高四分位数的受试者发生脑出血的风险降低了53%（4%-77%）。植物蛋白摄入量与大豆制品、蔬菜和藻类的摄入量呈正相关，而动物蛋白摄入量与鱼类、肉类、蛋类和牛奶/乳制品的摄入量呈正相关。两种类型的蛋白质摄入量均与大米和酒精的摄入量呈负相关。
我们的研究结果表明，在日本普通人群中，较高的膳食蛋白质摄入量与中风风险降低有关。
