期刊
NUTRIENTS
卷 14, 期 6, 页码 -出版社
MDPI
DOI: 10.3390/nu14061253
关键词
stroke; Mediterranean diet; Swedish dietary guidelines score; healthy diet; dietary patterns; cohort
资金
- Swedish Research Council [2020-01412]
- Heart and Lung Foundation [2019-0555]
- Sparbankensstiftelsens Fars & Frosta research grant in stroke research
- Swedish Foundation for Strategic Research [IRC15-006]
- Lund University's APC Fund
- Swedish Research Council [2020-01412] Funding Source: Swedish Research Council
This study aimed to examine the association between adherence to healthy dietary patterns and the incidence of stroke. The results suggest that a high-quality diet in line with the current Swedish dietary recommendations or the Mediterranean diet may reduce the risk of total and ischemic stroke.
Dietary factors associated with stroke risk are still rather unknown. The aim was to examine the association between adherence to healthy dietary patterns and incidence of stroke among 25,840 individuals from the Swedish Malmo Diet and Cancer Study cohort. Dietary data were obtained using a combination of a 7-day food record, diet questionnaire, and interview. A Swedish Dietary Guidelines Score (SDGS), including five dietary components based on the current Swedish dietary guidelines, and a modified Mediterranean diet score (mMDS), composed of ten dietary components, were constructed. Over a mean follow-up period of 19.5 years, 2579 stroke cases, of which 80% were ischaemic, were identified through national registers. Weak, non-significant associations were found between the dietary indices and the risk of stroke. However, after excluding potential misreporters and individuals with unstable food habits (35% of the population), we observed significant inverse association (p-trend < 0.05) between SDGS and mMDS and total and ischaemic stroke (HR per point for total stroke: 0.96; 95% CI: 0.92-1.00 for SDGS and 0.95; 95% CI: 0.91-0.99 for mMDS). In conclusion, high quality diet in line with the current Swedish dietary recommendations or Mediterranean diet may reduce the risk of total and ischaemic stroke.
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