Dietary inflammatory index and unfavorable dietary patterns associated with ischemic stroke in China

The dietary inflammatory potential, assessed by the Dietary Inflammatory Index (DII), may influence ischemic stroke (IS) risk, but evidence from high-incidence regions in China remains limited. This study aimed to investigate the associations among dietary patterns, the DII, and IS in Eastern China.

In a hospital-based case-control study in Zhejiang, China, 223 IS patients and 510 age- and sex-matched controls completed a validated food frequency questionnaire. DII scores were calculated, and dietary patterns were derived using factor analysis. Multivariate logistic regression models were used to calculate odds ratios and 95% confidence intervals (CIs).

A "Jiangnan red-sauce and heavy oil" pattern, characterized by high intake of refined grains, salted vegetables, processed meats, and fats, was associated with higher DII scores and an increased IS risk (OR = 1.85; 95% CI: 1.74-2.51; top versus bottom tertile). Conversely, a "Traditional Chinese" pattern, rich in whole grains, vegetables, fruits, and legumes, was correlated with lower DII scores and a potentially reduced IS risk (OR = 0.85; 95% CI: 0.76-0.94).

The findings suggest that pro-inflammatory diets were associated with a high likelihood of IS, while anti-inflammatory patterns, such as the Traditional Chinese diet, may be protective. The findings may also provide insights for dietary prevention strategies in the high-risk populations, pending confirmation from prospective studies.