Cargando…

Unfavorable Dietary Quality Contributes to Elevated Risk of Ischemic Stroke among Residents in Southwest China: Based on the Chinese Diet Balance Index 2016 (DBI-16)

Background: Little is known about the effects of dietary quality on the risk of ischemic stroke among Southwest Chinese, and evidence from prospective studies is needed. We aimed to evaluate the associations of ischemic stroke with dietary quality assessed by the Chinese Diet Balance Index 2016 (DBI...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Yingying, Su, Xu, Chen, Yun, Wang, Yiying, Zhou, Jie, Liu, Tao, Wang, Na, Fu, Chaowei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838893/
https://www.ncbi.nlm.nih.gov/pubmed/35277053
http://dx.doi.org/10.3390/nu14030694
_version_ 1784650234166509568
author Wang, Yingying
Su, Xu
Chen, Yun
Wang, Yiying
Zhou, Jie
Liu, Tao
Wang, Na
Fu, Chaowei
author_facet Wang, Yingying
Su, Xu
Chen, Yun
Wang, Yiying
Zhou, Jie
Liu, Tao
Wang, Na
Fu, Chaowei
author_sort Wang, Yingying
collection PubMed
description Background: Little is known about the effects of dietary quality on the risk of ischemic stroke among Southwest Chinese, and evidence from prospective studies is needed. We aimed to evaluate the associations of ischemic stroke with dietary quality assessed by the Chinese Diet Balance Index 2016 (DBI-2016). Methods: The Guizhou Population Health Cohort Study (GPHCS) recruited 9280 residents aged 18 to 95 years from 12 areas in Guizhou Province, Southwest China. Baseline investigations, including information collections of diet and demographic characteristics, and anthropometric measurements were performed from 2010 to 2012. Dietary quality was assessed by using DBI-2016. The primary outcome was incident ischemic stroke diagnosed according to the International Classification of Diseases 10th revision (ICD-10) until December 2020. Data analyzed in the current study was from 7841 participants with complete information of diet assessments and ischemic stroke certification. Cox proportional hazards models were used to estimate the risk of ischemic stroke associated with dietary quality. Results: During a median follow-up of 6.63 years (range 1.11 to 9.53 years), 142 participants were diagnosed with ischemic stroke. Participants with ischemic stroke had a more excessive intake of cooking oils, alcoholic beverages, and salt, and had more inadequacy in meats than those without ischemic stroke. (p < 0.05). Compared with participants in the lowest quartile (Q1), those in the highest quartile (Q4) of the higher bound score (HBS) and of the dietary quality distance (DQD) had an elevated risk for ischemic stroke, with the corresponding hazard ratios (HRs) of 3.31 (95%CI: 1.57–6.97) and 2.26 (95%CI: 1.28–4.00), respectively, after adjustment for age, ethnic group, education level, marriage status, smoking and waist circumference, and the medical history of diabetes and hypertension at baseline. In addition, excessive intake levels (score 1–6) of cooking oils, excessive intake levels (score 1–6) of salt, and inadequate intake levels (score −12 to −7) of dietary variety were positively associated with an increased risk for ischemic stroke, with the multiple HRs of 3.00 (95%CI: 1.77–5.07), 2.03 (95%CI: 1.33–3.10) and 5.40 (95%CI: 1.70–17.20), respectively. Conclusions: Our results suggest that unfavorable dietary quality, including overall excessive consumption, excessive intake of cooking oils and salt, or under adequate dietary diversity, may increase the risk for ischemic stroke.
format Online
Article
Text
id pubmed-8838893
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-88388932022-02-13 Unfavorable Dietary Quality Contributes to Elevated Risk of Ischemic Stroke among Residents in Southwest China: Based on the Chinese Diet Balance Index 2016 (DBI-16) Wang, Yingying Su, Xu Chen, Yun Wang, Yiying Zhou, Jie Liu, Tao Wang, Na Fu, Chaowei Nutrients Article Background: Little is known about the effects of dietary quality on the risk of ischemic stroke among Southwest Chinese, and evidence from prospective studies is needed. We aimed to evaluate the associations of ischemic stroke with dietary quality assessed by the Chinese Diet Balance Index 2016 (DBI-2016). Methods: The Guizhou Population Health Cohort Study (GPHCS) recruited 9280 residents aged 18 to 95 years from 12 areas in Guizhou Province, Southwest China. Baseline investigations, including information collections of diet and demographic characteristics, and anthropometric measurements were performed from 2010 to 2012. Dietary quality was assessed by using DBI-2016. The primary outcome was incident ischemic stroke diagnosed according to the International Classification of Diseases 10th revision (ICD-10) until December 2020. Data analyzed in the current study was from 7841 participants with complete information of diet assessments and ischemic stroke certification. Cox proportional hazards models were used to estimate the risk of ischemic stroke associated with dietary quality. Results: During a median follow-up of 6.63 years (range 1.11 to 9.53 years), 142 participants were diagnosed with ischemic stroke. Participants with ischemic stroke had a more excessive intake of cooking oils, alcoholic beverages, and salt, and had more inadequacy in meats than those without ischemic stroke. (p < 0.05). Compared with participants in the lowest quartile (Q1), those in the highest quartile (Q4) of the higher bound score (HBS) and of the dietary quality distance (DQD) had an elevated risk for ischemic stroke, with the corresponding hazard ratios (HRs) of 3.31 (95%CI: 1.57–6.97) and 2.26 (95%CI: 1.28–4.00), respectively, after adjustment for age, ethnic group, education level, marriage status, smoking and waist circumference, and the medical history of diabetes and hypertension at baseline. In addition, excessive intake levels (score 1–6) of cooking oils, excessive intake levels (score 1–6) of salt, and inadequate intake levels (score −12 to −7) of dietary variety were positively associated with an increased risk for ischemic stroke, with the multiple HRs of 3.00 (95%CI: 1.77–5.07), 2.03 (95%CI: 1.33–3.10) and 5.40 (95%CI: 1.70–17.20), respectively. Conclusions: Our results suggest that unfavorable dietary quality, including overall excessive consumption, excessive intake of cooking oils and salt, or under adequate dietary diversity, may increase the risk for ischemic stroke. MDPI 2022-02-07 /pmc/articles/PMC8838893/ /pubmed/35277053 http://dx.doi.org/10.3390/nu14030694 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wang, Yingying
Su, Xu
Chen, Yun
Wang, Yiying
Zhou, Jie
Liu, Tao
Wang, Na
Fu, Chaowei
Unfavorable Dietary Quality Contributes to Elevated Risk of Ischemic Stroke among Residents in Southwest China: Based on the Chinese Diet Balance Index 2016 (DBI-16)
title Unfavorable Dietary Quality Contributes to Elevated Risk of Ischemic Stroke among Residents in Southwest China: Based on the Chinese Diet Balance Index 2016 (DBI-16)
title_full Unfavorable Dietary Quality Contributes to Elevated Risk of Ischemic Stroke among Residents in Southwest China: Based on the Chinese Diet Balance Index 2016 (DBI-16)
title_fullStr Unfavorable Dietary Quality Contributes to Elevated Risk of Ischemic Stroke among Residents in Southwest China: Based on the Chinese Diet Balance Index 2016 (DBI-16)
title_full_unstemmed Unfavorable Dietary Quality Contributes to Elevated Risk of Ischemic Stroke among Residents in Southwest China: Based on the Chinese Diet Balance Index 2016 (DBI-16)
title_short Unfavorable Dietary Quality Contributes to Elevated Risk of Ischemic Stroke among Residents in Southwest China: Based on the Chinese Diet Balance Index 2016 (DBI-16)
title_sort unfavorable dietary quality contributes to elevated risk of ischemic stroke among residents in southwest china: based on the chinese diet balance index 2016 (dbi-16)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838893/
https://www.ncbi.nlm.nih.gov/pubmed/35277053
http://dx.doi.org/10.3390/nu14030694
work_keys_str_mv AT wangyingying unfavorabledietaryqualitycontributestoelevatedriskofischemicstrokeamongresidentsinsouthwestchinabasedonthechinesedietbalanceindex2016dbi16
AT suxu unfavorabledietaryqualitycontributestoelevatedriskofischemicstrokeamongresidentsinsouthwestchinabasedonthechinesedietbalanceindex2016dbi16
AT chenyun unfavorabledietaryqualitycontributestoelevatedriskofischemicstrokeamongresidentsinsouthwestchinabasedonthechinesedietbalanceindex2016dbi16
AT wangyiying unfavorabledietaryqualitycontributestoelevatedriskofischemicstrokeamongresidentsinsouthwestchinabasedonthechinesedietbalanceindex2016dbi16
AT zhoujie unfavorabledietaryqualitycontributestoelevatedriskofischemicstrokeamongresidentsinsouthwestchinabasedonthechinesedietbalanceindex2016dbi16
AT liutao unfavorabledietaryqualitycontributestoelevatedriskofischemicstrokeamongresidentsinsouthwestchinabasedonthechinesedietbalanceindex2016dbi16
AT wangna unfavorabledietaryqualitycontributestoelevatedriskofischemicstrokeamongresidentsinsouthwestchinabasedonthechinesedietbalanceindex2016dbi16
AT fuchaowei unfavorabledietaryqualitycontributestoelevatedriskofischemicstrokeamongresidentsinsouthwestchinabasedonthechinesedietbalanceindex2016dbi16