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发酵乳制品摄入量和中风风险:对NHANES 2007-2018数据的分析

Sijia Ma¹, Yongyue Miao¹, Xian Wu²

¹Heilongjiang University of Chinese Medicine, Harbin, China.

Frontiers in nutrition

|August 5, 2025

概括

消费发酵乳制品,特别是酸奶,与美国成年人中风风险降低有关. 这项研究发现,这些食物的摄入量较高与经历中风的可能性降低有关.

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
饮食科学饮食科学

背景情况:

在全球范围内,中风是导致死亡和残疾的主要原因.
饮食因素,包括发酵乳制品,在预防中风方面发挥作用.
关于发酵乳制品摄入量与中风风险之间的关联的先前研究产生了相互矛盾的结果.

研究的目的:

调查美国成年人摄入总发酵乳制品和特定类型 (酸奶,奶酪,奶油) 和中风风险之间的关联.
分析来自国家健康和营养检查调查 (NHANES) 数据库 (2007-2018) 的数据.

主要方法:

利用加权回归模型来分析发酵乳制品摄入量与中风之间的关系.
包括子组分析和相互作用测试,以探索修改因素.
研究了27487名美国成年人的数据.

主要成果:

总发酵乳制品摄入量和酸奶摄入量与中风风险有负相关性.
发酵乳制品总摄入量增加50g与中风风险降低7%有关 (OR=0.93).
大量的酸奶摄入量显示出对抗中风的显著保护作用 (OR=0.62).
在奶酪或奶摄入量与中风风险之间没有发现显著的关联.

结论:

增加发酵乳制品的消费,特别是酸奶,与美国成年人中风风险相反相关.
预防中风的饮食建议可能受益于包括酸奶和其他发酵乳制品.
需要进一步的研究来阐明这种保护作用背后的机制.

关键词:

尼汉斯 (NHANES) 是一个名人.一个成熟的成年人.发酵乳制品是发酵乳制品中的一种.一次性中风中风中风中风中风酸奶酸奶是一种酸奶.

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