Total Antioxidant Capacity of the Diet Is Associated with Lower Risk of Ischemic Stroke in a Large Italian Cohort
Total Antioxidant Capacity of the Diet Is Associated with Lower Risk of Ischemic Stroke in a Large Italian Cohort
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DOI：
10.3945/jn.110.125120
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发表时间：
2011-01-01
影响因子：
4.2
通讯作者：
Panico, Salvatore
中科院分区：
文献类型：
--
作者：
Del Rio, Daniele;Agnoli, Claudia;Panico, Salvatore
实验研究表明，氧化应激和全身炎症参与了。缺血性中风在横断面和随机干预研究中，食用具有高总抗氧化能力（TAC）的饮食与炎症减少和循环抗氧化剂增加有关。这项研究调查了41，620名先前未诊断为中风或心肌梗死的男性和女性的饮食TAC与缺血性和出血性中风风险之间的关系，代表了欧洲癌症和营养前瞻性调查的意大利部分。控制潜在的混杂因素，富含TAC的饮食与所有类型卒中的HR降低相关，但这种相关性仅略微显著（P趋势= 0.054）。当仅考虑缺血性卒中病例时，数据表明与饮食TAC有更强的负相关性，HR = 0.41（95%CI = 0.23-0.74）。关于单一抗氧化剂，中风类型的亚组分析数据表明，维生素C与缺血性中风风险降低显著相关[HR = 0.58（95% CI = 0.34-0.99）]，而维生素E与摄入量最高三分位数的出血性中风HR增加相关[HR = 2.94（95% CI = 1.13-7.62）]。总之，我们的研究结果表明，抗氧化剂可能在降低脑梗死风险方面发挥作用，但对出血性卒中没有作用。然而，高维生素E摄入量可能与脑出血事件的风险呈正相关;因此，需要对这一观察结果进行更有针对性的研究。J.营养141：118-123，2011.
Experimental studies suggest that oxidative stress and systemic inflammation are involved in the pathogenesis of. ischemic stroke. Consuming a diet with a high total antioxidant capacity (TAC) has been related to reduced inflammation and increased circulating antioxidants in cross-sectional and randomized intervention studies. This study investigates the relation between dietary TAC and risk of ischemic and hemorrhagic stroke in 41,620 men and women not previously diagnosed with stroke or myocardial infarction, representing the Italian segment of the European Prospective Investigation into Cancer and Nutrition. Controlling for potential confounders, a diet rich in TAC was associated with a reduction in HR for all types of stroke, but this association was only marginally significant (P-trend = 0.054). When only ischemic stroke cases were considered, data suggest a stronger inverse association with dietary TAC, with HR = 0.41 (95% Cl = 0.23-0.74). Regarding single antioxidants, data from subanalyses on stroke types suggest that vitamin C is significantly associated with a decreased risk of ischemic stroke [HR = 0.58 (95% Cl = 0.34-0.99)], whereas vitamin E was associated with increased HR of hemorrhagic stroke in the highest tertile of intake [HR = 2.94 (95% Cl = 1.13-7.62)]. In conclusion, our findings suggest that antioxidants may play a role in reducing the risk of cerebral infarction but not hemorrhagic stroke. However, a high intake of vitamin E could be positively associated to the risk of brain hemorrhagic events; therefore, more focused investigations about this observation are needed. J. Nutr. 141: 118-123, 2011.