Okekunle Akinkunmi P, Asowata Osahon, Akpa Onoja M, Ovbiagele Bruce, Fakunle Adekunle, Komolafe Morenikeji, Arulogun Oyedunni, Sarfo Fred S, Akpalu Albert, Obiako Reginald, Wahab Kolawole, Osaigbovo Godwin, Owolabi Lukman, Ogbole Godwin, Akinyemi Joshua, Adeniyi Sunday, Calys-Tagoe Benedict, Aridegbe Mayowa, Adebowale Akintunde, Dambatta Hamisu, Agunloye Atinuke, Oyinloye Olalekan, Aderibigbe Adeniyi, Suleiman Isah, Adeoye Abiodun M, Akpalu Josephine, Agbogu-Ike Obiageli, Tiwari Hemant K, Arnett Donna, Akinyemi Rufus, Owolabi Mayowa O
Department of Medicine, University of Ibadan, Ibadan, Nigeria.
Department of Food and Nutrition, Seoul National University, Seoul, South Korea.
Int J Stroke. 2023 Feb;18(2):193-200. doi: 10.1177/17474930221094933. Epub 2022 May 12.
The relationship of diet with stroke risk among Africans is not well understood.
The aim of this study was to investigate the association between dietary patterns and stroke risk among West Africans.
In this multi-center case-control study, 3684 stroke patients matched (for age and sex) with 3684 healthy controls were recruited from Nigeria and Ghana. Food consumption was assessed using a food frequency questionnaire, and dietary patterns were summarized using principal component analysis. Stroke was defined using predefined criteria primarily on clinical evaluation following standard guidelines. Conditional logistic regression was applied to compute odds ratio (OR) and 95% confidence interval (CI) for stroke risk by tertiles of dietary patterns adjusting for relevant confounders.
Overall, mean age was 59.0 ± 13.9 years, and 3992 (54.2%) were males. Seven dietary patterns were identified. Multivariable-adjusted OR (95% CI) for risk of stroke by second and third tertiles (using the lowest and first tertile as reference) of dietary patterns was 1.65 (1.43, 1.90) and 1.74 (1.51, 2.02), for "poultry product and organ meat"; 1.69 (1.47, 1.96) and 1.51 (1.31, 1.75) for "red meat"; 1.07 (0.92, 1.23) and 1.21 (1.04, 1.40) for "fried foods and sweetened drinks"; 0.69 (0.60, 0.80) and 0.45 (0.39, 0.53) for "vegetables"; 0.84 (0.72, 0.97) and 0.81 (0.70, 0.93) for "whole-grain and fruit drinks"; and 0.97 (0.84, 1.12) and 0.85 (0.73, 0.98) for "fruits" respectively ( < 0.05).
These data suggest that plant-based diets are associated with a lower risk of stroke and might be a beneficial dietary recommendation for the primary prevention of stroke among Africans.
非洲人饮食与中风风险之间的关系尚未得到充分了解。
本研究旨在调查西非人的饮食模式与中风风险之间的关联。
在这项多中心病例对照研究中，从尼日利亚和加纳招募了3684名中风患者（按年龄和性别匹配）以及3684名健康对照者。使用食物频率问卷评估食物摄入量，并通过主成分分析总结饮食模式。中风主要根据标准指南进行临床评估，使用预定义标准进行定义。应用条件逻辑回归计算饮食模式三分位数对应的中风风险的比值比（OR）和95%置信区间（CI），并对相关混杂因素进行校正。
总体而言，平均年龄为59.0±13.9岁，男性有3992人（54.2%）。确定了七种饮食模式。对于“禽肉产品和动物内脏”饮食模式的第二和第三三分位数（以最低和第一三分位数为参照），多变量校正后的中风风险OR（95%CI）分别为1.65（1.43，1.90）和1.74（1.51，2.02）；“红肉”饮食模式对应的分别为1.69（1.47，1.96）和1.51（1.31，1.75）；“油炸食品和甜味饮料”饮食模式对应的分别为1.07（0.92，1.23）和1.21（1.04，1.40）；“蔬菜”饮食模式对应的分别为0.69（0.60，0.80）和0.45（0.39，0.53）；“全谷物和水果饮料”饮食模式对应的分别为0.84（0.72，0.97）和0.81（0.７0，0.93）；“水果”饮食模式对应的分别为0.97（0.84，1.12）和0.85（0.73，0.98）（均P<0.05）。
这些数据表明，以植物为基础的饮食与较低的中风风险相关，可能是非洲人中风一级预防的有益饮食建议。
