Dairy Consumption and Stroke Risk

BACKGROUND: Stroke is one of the most common causes of life-threatening disabilities and death around the world. Mortality rate is going to be doubled by 2030 in the Middle East countries. Prevention is a cost-effective approach to decrease risk of stroke. The present study assessed the relationship...

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Detalles Bibliográficos
Autores principales: Maghsoudi, Zahra, Askari, Gholamreza, Ghiasvand, Reza, Khorvash, Fariborz, Iraj, Bijan, Shokri, Nafiseh, Darvishi, Leila
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Medknow Publications & Media Pvt Ltd 2013
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3678235/
https://www.ncbi.nlm.nih.gov/pubmed/23776741
Descripción
Sumario:BACKGROUND: Stroke is one of the most common causes of life-threatening disabilities and death around the world. Mortality rate is going to be doubled by 2030 in the Middle East countries. Prevention is a cost-effective approach to decrease risk of stroke. The present study assessed the relationship between dairy intake and stroke risk. METHODS: This hospital-based case-control study was directed in a University hospital. The common food consumption of 129 men and women was assessed with food frequency questionnaire (FFQ). The relationship between fermented and non-fermented dairy intake and stroke were assessed between two patient groups. RESULTS: Total of dairy intake were lower in patients with stroke than control group (13.36 vs 19.61% in men and 11.14 vs 15.02% in women). Similar relationships were observed betweenfermented and non-fermented dairy intake and stroke in both genders. CONCLUSIONS: Lower dairyconsumption can increase stroke risk in men and women.

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