摄入和中风后全因死亡率:一个队列研究
Mengyan Wang1, Jianhong Peng1, Caili Yang1
1Department of Neurology, The First People's Hospital of Linhai, Taizhou, 317000, Zhejiang Province, China.
Nutrition journal
|October 30, 2023
概括
从饮食和补充剂中摄取足够的与中风幸存者的死亡风险降低有关. 这一发现凸显了对中风后健康结果的重要性.
科学领域:
- 营养流行病学 营养流行病学
- 心血管健康 心血管健康
- 死亡率研究 死亡率研究
背景情况:
- 人口研究将与中风和死亡风险的降低联系起来.
- 在中风后死亡率中的作用尚未得到充分证实.
研究的目的:
- 研究中风幸存者的总摄入量与全因死亡风险之间的关联.
- 探索饮食和补充摄入量是否影响中风后的死亡率.
主要方法:
- 来自2007-2018年国家健康和营养检查调查 (NHANES) 的917名中风患者的分析.
- 从饮食和补充剂计算的总摄入量,调整为能量摄入量.
- 考克斯回归和受限制的立方线用于评估死亡风险,在中位数为5.3年的随访期间.
主要成果:
- 不足够的摄入量普遍存在 (70.2%的男性,73.7%的女性).
- 较高的总摄入量与全因死亡率相反相关 (HR 0.97 每 1 mg/ 100 kcal*d) 增加,p=0.017).
- 摄入量最高的四分位数与最低的四分位数相比,死亡风险降低了40% (HR 0.60,p=0.024).
结论:
- 充分的总摄入量 (通过饮食和补充剂) 与中风幸存者的全因死亡率降低有关.
- 在特定的亚组中,这种关联是显著的,包括老年人,女性和没有高血压的人.
- 仅饮食中的可能与中风后死亡率没有显著的关系.
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