Sodium intake and risk of death from stroke in Japanese men and women
Sodium intake and risk of death from stroke in Japanese men and women
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DOI：
10.1161/01.str.0000130425.50441.b0
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发表时间：
2004-07-01
期刊：
影响因子：
8.3
通讯作者：
Shimizu, H
中科院分区：
文献类型：
--
作者：
Nagata, C;Takatsuka, N;Shimizu, H
背景和目的-尽管有证据表明饮食盐和血压之间存在正相关，但少数评估饮食盐与中风相关性的前瞻性研究报告了不一致的结果。本研究的目的是调查日本男性和女性人群中钠摄入量与卒中死亡的关系。方法：1992年，岐阜市高山市13355名男性和15724名女性通过有效食物频率问卷调查了包括钠摄入量在内的日常饮食。结果--从基线到1999年，共有269名男性和132名女性死于中风。在男性中，钠摄入量最高与最低三分位数相比，在控制协变量后与总中风死亡显著正相关(危险比[HR]，2.33；95%CI，1.23至4.45)。钠摄入量与缺血性卒中死亡(HR，3.22；95%CI，1.22~8.53)和脑出血死亡(HR，3.85；95%CI，1.16~12.7)呈显著正相关。虽然钠摄入与女性卒中死亡呈正相关(HR，1.70；95%CI，0.96~3.02；HR，2.10；95%CI，0.96~4.62)。结论--这些前瞻性数据支持饮食盐增加卒中死亡风险的假设。
Background and Purpose - Despite the evidence for a positive association of dietary salt and blood pressure, the few prospective studies that have assessed the association between dietary salt and stroke have reported inconsistent results. The purpose of this study was to examine the relation between sodium intake and death from stroke in a population-based cohort of Japanese men and women.Methods - In 1992, usual diet including sodium intake was determined in 13 355 men and 15 724 women in Takayama City, Gifu, with the use of a validated food frequency questionnaire.Results - There were 269 stroke deaths ( 137 men and 132 women) between baseline and 1999. In men, the highest compared with the lowest tertile of sodium intake was significantly positively associated with death from total stroke after controlling for covariates ( hazard ratio [HR]), 2.33; 95% CI, 1.23 to 4.45). Significantly positive associations were also observed between sodium intake and death from ischemic stroke ( HR, 3.22; 95% CI, 1.22 to 8.53) as well as death from intracerebral hemorrhage ( HR, 3.85; 95% CI, 1.16 to 12.7). A positive association between sodium intake and death from stroke in women was suggested, although the associations for total stroke and ischemic stroke were of borderline significance ( HR, 1.70; 95% CI, 0.96 to 3.02 and HR, 2.10; 95% CI, 0.96 to 4.62, respectively).Conclusions - These prospective data support the hypothesis that dietary salt increases the risk of death from stroke.