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Dietary patterns in relation to stroke among Iranians: a case-control study
Mohammad Saadatnia1, Forough Shakeri, Ammar Hassanzadeh Keshteli
1a Isfahan Neuroscience Research Center, Isfahan University of Medical Sciences , Isfahan , IRAN.
Journal of the American College of Nutrition
|January 8, 2015
Summary
Dietary patterns significantly impact stroke risk in the Middle East. A traditional diet increased stroke likelihood, while a high-carbohydrate, low-fat diet also showed a notable association in Iranian adults.
Area of Science:
- Nutrition and Public Health
- Epidemiology
- Neurology
Background:
- Limited research exists on dietary patterns and stroke risk in Middle Eastern populations.
- Previous studies primarily focused on Western populations.
Purpose of the Study:
- To investigate the association between major dietary patterns and stroke risk.
- Focus on an Iranian population to address the research gap.
Main Methods:
- Hospital-based case-control study involving 195 stroke patients and 195 controls.
- Dietary intake assessed using a validated semiquantitative food frequency questionnaire.
- Principal component analysis used to identify major dietary patterns.
Main Results:
- Three dietary patterns identified: high carbohydrate-low fat, sweet-fatty, and traditional.
- Highest quartile of traditional diet associated with 4.48 times higher stroke risk (attenuated after adjustment).
- High carbohydrate-low fat diet significantly associated with stroke risk (OR=2.19) after controlling for confounders.
Conclusions:
- Identified major dietary patterns are significantly associated with stroke risk.
- Findings highlight the importance of dietary habits in stroke prevention within this population.
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