Toda Mako, Maruyama Koutatsu, Saito Isao, Tanaka Shinji, Takeuchi Yutaka, Okubo Hirotada, Kato Tadahiro
Department of Applied Bioresource Science, The United Graduate School of Agricultural Sciences, Ehime University, Japan.
Department of Public Health and Epidemiology, The Faculty of Medicine, Oita University, Japan.
J Rural Med. 2025 Jan;20(1):28-38. doi: 10.2185/jrm.2024-026. Epub 2025 Jan 1.
This study aimed to elucidate the relationship between daily eating habits and stroke risk factors in O City, Ehime Prefecture, Japan, using stroke registry data collected over a 26-year follow-up period based on standardized national criteria.
Overall, 1,793 middle-aged Japanese participants (446 men and 1,347 women) who completed a 33-item Food Frequency Questionnaire (FFQ) and had no history of stroke were matched to those from O City in a stroke registry from 1996 to 2022. Stroke diagnosis for each person was used to determine whether this was their first documented stroke, and we classified strokes as either a cerebral infarction (CI) or a hemorrhagic stroke (HS), the latter which included an intracerebral hemorrhage (ICH) or a subarachnoid hemorrhage (SAH). A Cox proportional hazard regression model was used to examine the association between habitual dietary intake and the occurrence of stroke, using the following covariates: age, body mass index, elevated blood pressure/hypertension, dyslipidemia, prediabetes/diabetes, alcohol consumption, and smoking.
During the 26 years of follow-up, 45 men (10.1%) and 76 women (5.6%) had stroke. The CI rate was 70.2% (n=85; 38 men, 47 women). The HS rate was 29.8% (n=36; 7 men and 29 women); of these patients, 26 and 10 had ICH and SAH, respectively. In men, orange intake showed a significant inverse correlation with CI. In women, fresh fish intake showed a significant inverse correlation with CI, while yogurt intake showed a significant inverse correlation with HS.
Our results indicated that fresh fish intake was significantly associated with the prevention of CI among women in a Japanese cohort survey.
本研究旨在利用基于标准化国家标准收集的、长达26年随访期的中风登记数据，阐明日本爱媛县O市的日常饮食习惯与中风风险因素之间的关系。
总体而言，1793名完成了33项食物频率问卷（FFQ）且无中风病史的日本中年参与者（446名男性和1347名女性）与1996年至2022年O市中风登记处的参与者进行匹配。根据每个人的中风诊断来确定这是否是他们首次记录的中风，我们将中风分为脑梗死（CI）或出血性中风（HS），后者包括脑出血（ICH）或蛛网膜下腔出血（SAH）。使用Cox比例风险回归模型，以下列协变量：年龄、体重指数、血压升高/高血压、血脂异常、糖尿病前期/糖尿病、饮酒和吸烟，来检验习惯性饮食摄入与中风发生之间的关联。
在26年的随访期间，45名男性（10.1%）和76名女性（5.6%）发生了中风。CI发生率为70.2%（n = 85；38名男性，47名女性）。HS发生率为29.8%（n = 36；7名男性和29名女性）；在这些患者中，分别有26例和10例发生ICH和SAH。在男性中，橙子摄入量与CI呈显著负相关。在女性中，新鲜鱼类摄入量与CI呈显著负相关，而酸奶摄入量与HS呈显著负相关。
我们的结果表明，在一项日本队列调查中，新鲜鱼类摄入量与女性预防CI显著相关。
