Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
Medical Students' Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
Nutr Neurosci. 2020 Jun;23(6):465-470. doi: 10.1080/1028415X.2018.1520478. Epub 2019 Jul 28.
This study was conducted to investigate the association between dietary TAC and odds of stroke among Iranian adults. This case-control study was done on 195 hospitalized stroke cases and 195 hospital-based controls in Al-Zahra hospital, Isfahan, Iran. Dietary TAC was estimated using the ferric-reducing antioxidant power (FRAP) international databases. Stroke was confirmed by a trained neurologist using standard imaging methods. Mean dietary TAC was not significantly different comparing cases and controls (10.2 ± 6.0 vs. 10.4 ± 4.8, = 0.61). However, after adjustment for potential confounders including dietary intakes of fiber and omega-3 fatty acids, we found an almost significant inverse association between dietary TAC and odds of stroke; such that each unit increase in dietary TAC was associated with 29% reduced odds of stroke (OR: 0.71; 95% CI: 0.50-1.01, = 0.06). When we examined the association across tertiles of dietary TAC, we found that after controlling for potential confounders, those in the top tertile of dietary TAC were 51% less likely to have a stroke than those in the bottom tertile (0.49; 0.23-1.00). We found an almost significant inverse association between dietary TAC and odds of stroke.
这项研究旨在探讨伊朗成年人饮食 TAC 与中风发病风险之间的关联。这是一项病例对照研究，共纳入了 195 例住院中风患者和 195 例来自伊朗伊斯法罕市扎赫拉医院的对照组患者。采用铁还原抗氧化能力（FRAP）国际数据库来评估饮食 TAC。中风的确诊由经过培训的神经科医生采用标准影像学方法进行。病例组和对照组之间的平均饮食 TAC 没有显著差异（10.2 ± 6.0 对 10.4 ± 4.8， = 0.61）。然而，在调整了膳食纤维和 ω-3 脂肪酸等潜在混杂因素后，我们发现饮食 TAC 与中风发病风险之间存在几乎显著的负相关关系；即饮食 TAC 每增加一个单位，中风的发病风险就会降低 29%（OR：0.71；95%CI：0.50-1.01， = 0.06）。当我们按饮食 TAC 的三分位进行分析时，发现在校正了潜在混杂因素后，饮食 TAC 处于最高三分位的患者中风发病风险比处于最低三分位的患者低 51%（0.49；0.23-1.00）。我们发现饮食 TAC 与中风发病风险之间存在几乎显著的负相关关系。
