Dietary potassium intake and stroke mortality
Dietary potassium intake and stroke mortality
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DOI：
10.1161/01.str.31.7.1532
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发表时间：
2000-07-01
期刊：
影响因子：
8.3
通讯作者：
Alderman, MH
中科院分区：
文献类型：
--
作者：
Fang, J;Madhavan, S;Alderman, MH
背景和目的：在一个小社区中，膳食钾与中风死亡率呈负相关，此前已有报道。为了在更大的样本中进一步评估这种关联，我们检查了第一次国家健康和营养检查调查（NHANES I）流行病学随访研究的数据。方法：我们分析了1971-1975年的基线数据和1992年的随访数据。通过24小时饮食回顾基线来确定膳食钾摄入量，9866名受试者可用。在1992年的随访中记录了中风死亡率。结果：基线时平均年龄和膳食钾为55岁，2084 mg/d；黑人报告的钾摄入量明显低于白人（1606毫克/24小时对2178毫克/24小时）。在平均16.7年的随访期间，有304人死于中风。对于男性，按膳食钾摄入量的五分位数分层，最低膳食钾组每1000人年的年龄调整卒中死亡率显著高于最高膳食钾组，无论是白人（1.94对1.17；相对风险，1.66;95% CI， 1.32至2.14）还是黑人（5.08对1.19；相对风险，4.27;95% CI， 1.88至9.19）。对于女性来说，相同钾摄入量的白人（1.61 vs 1.42；相对危险度，1.13;95% CI, 0.84 - 1.66）和黑人（2.46 vs 3.04；相对危险度，0.80;95% CI, 0.21 - 2.01）卒中死亡率没有显著差异。在按高血压状态分层后，高血压男性的中风死亡率因膳食钾含量不同而有显著差异。在高血压女性或非高血压男性和女性中，钾摄入量对中风死亡率没有差异。在多变量分析中，我们控制了热量摄入和其他基线心血管危险因素，结果显示，只有在黑人男性和高血压男性中，较低的饮食钾摄入量是中风死亡率的预测因子。结论：先前的研究发现，增加饮食钾摄入量与降低中风死亡率之间存在关联，但在本研究中仅在黑人男性和高血压男性中发现。
Background and Purpose-An inverse relationship of dietary potassium to stroke mortality in a small community has been previously reported. To further assess this association in a larger sample, we examined data from the first National Health and Nutrition Examination Survey (NHANES I) Epidemiological Follow-up Study.Methods-We analyzed baseline data during 1971-1975 and follow-up through 1992. Dietary potassium intake, determined by 24-hour dietary recall at baseline, was available for 9866 subjects. Stroke mortality was recorded through 1992 follow-up.Results-Mean age and dietary potassium at baseline were 55 years and 2084 mg/d; blacks reported significantly lower potassium intake than whites (1606 versus 2178 mg/24 h). During an average of 16.7 years of follow-up, there were 304 stroke deaths. For men, stratified by tertile of dietary potassium intake, age-adjusted stroke mortality rates per 1000 person-years for the lowest dietary potassium group were significantly higher than for the highest intake group, for both whites (1.94 versus 1.17; relative risk, 1.66; 95% CI, 1.32 to 2.14) and blacks (5.08 versus 1.19; relative risk, 4.27; 95% CI, 1.88 to 9.19). For women, there was no significant difference in stroke mortality between similar levels of potassium intake for either whites (1.61 versus 1.42; relative risk, 1.13; 95% CI, 0.84 to 1.66) or blacks (2.46 versus 3.04; relative risk, 0.80; 95% CI, 0.21 to 2.01). After stratification by hypertensive status, stroke mortality rates were significantly different by tertile of dietary potassium only for hypertensive men. There was no stroke mortality difference by potassium intake among hypertensive women or nonhypertensive men and women. Multivariate analysis, in which we controlled for caloric intake and other baseline cardiovascular risk factors, revealed that only among black men and hypertensive men was lower dietary potassium intake a predictor of stroke mortality.Conclusions-The previous finding of an association of increasing dietary potassium intake with decreasing stroke mortality has been detected only among black men and hypertensive men in this study.