Dairy consumption and stroke risk.

Area of Science:

• Nutritional Epidemiology
• Cardiovascular Disease Prevention

Background:

• Stroke is a leading cause of death and disability globally, with a projected doubling of mortality in Middle Eastern countries by 2030.
• Preventive measures are crucial for reducing stroke incidence and associated healthcare burdens.
• Dietary factors, including dairy intake, are increasingly recognized for their role in cardiovascular health.

Purpose of the Study:

• To investigate the association between dairy product consumption and the risk of stroke.
• To differentiate the impact of fermented versus non-fermented dairy intake on stroke risk.

Main Methods:

• A hospital-based case-control study was conducted involving 129 participants.
• Dietary intake, specifically dairy consumption, was assessed using a food frequency questionnaire (FFQ).
• Associations between total, fermented, and non-fermented dairy intake and stroke were analyzed in men and women.

Main Results:

• Patients with stroke reported lower overall dairy intake compared to the control group (Men: 13.36% vs. 19.61%; Women: 11.14% vs. 15.02%).
• Reduced intake of both fermented and non-fermented dairy products was similarly associated with an increased risk of stroke.
• These associations were consistent across both male and female participants.

Conclusions:

• Lower consumption of dairy products, encompassing both fermented and non-fermented types, is associated with a higher risk of stroke.
• Dairy intake may play a protective role in stroke prevention for both genders.
• Findings suggest incorporating dairy into dietary recommendations for stroke risk reduction.