Dietary Total Fat Intake and Ischemic Stroke Risk: The Northern Manhattan Study
Dietary Total Fat Intake and Ischemic Stroke Risk: The Northern Manhattan Study
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DOI：
10.1159/000204914
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发表时间：
2009-01-01
影响因子：
5.7
通讯作者：
Sacco, Ralph L.
中科院分区：
文献类型：
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作者：
Boden-Albala, Bernadette;Elkind, Mitchell S. V.;Sacco, Ralph L.
背景资料：膳食脂肪摄入与冠心病风险相关，但脂肪摄入与缺血性中风风险之间的关系仍不清楚。我们假设作为西方饮食一部分的总膳食脂肪与缺血性中风风险增加有关。研究方法：作为前瞻性北方曼哈顿研究的一部分，3,183名40岁以上的无中风社区居民接受了病史评估，并通过食物频率调查评估了他们的饮食。考克斯比例风险模型计算缺血性卒中的发生风险。结果：参与者的平均年龄为69岁，63%为女性，21%为白色，24%为黑人，52%为西班牙裔。在平均5.5年的随访中，发生了142例缺血性卒中。校正潜在混杂因素后，总脂肪摄入量较高的五分位数的缺血性卒中风险高于最低的五分位数（HR 1.6，95% CI 1.0-2.7）。总脂肪摄入量>65 g与缺血性卒中风险增加相关（HR 1.6，95% CI 1.2-2.3）。在控制热量摄入后，风险降低。结论：研究结果表明，增加每日总脂肪摄入量，特别是超过65克，显著增加缺血性卒中的风险。版权所有（C）2009 S. Karger AG，巴塞尔
Background: Dietary fat intake is associated with coronary heart disease risk, but the relationship between fat intake and ischemic stroke risk remains unclear. We hypothesized that total dietary fat as part of a Western diet is associated with increased risk of ischemic stroke. Methods: As part of the prospective Northern Manhattan Study, 3,183 stroke-free community residents over 40 years of age underwent evaluation of their medical history and had their diet assessed by a food-frequency survey. Cox proportional hazard models calculated risk of incident ischemic stroke. Results: The mean age of participants was 69 years, 63% were women, 21% were white, 24% black and 52% Hispanic. During a mean of 5.5 years of follow-up, 142 ischemic strokes occurred. After adjusting for potential confounders, risk of ischemic stroke was higher in the upper quintile of total fat intake compared to the lowest quintile (HR 1.6, 95% CI 1.0-2.7). Total fat intake >65 g was associated with increased risk of ischemic stroke (HR 1.6, 95% CI 1.2-2.3). Risk was attenuated after controlling for caloric intake. Conclusions: The results suggest that increased daily total fat intake, especially above 65 g, significantly increases risk of ischemic stroke. Copyright (C) 2009 S. Karger AG, Basel