中国医科大学附属第一医院:饮食与中风的关联(综述)
创作:Rustypotatis 审核:aluba 06月05日
  • 纳入122项荟萃分析进行总结,涉及71种饮食因素与中风风险的关联;
  • 水果和蔬菜的摄入与中风风险呈负相关,归因于果蔬中所含的维生素C、钾、膳食纤维及类黄酮的作用;
  • 红肉(尤其是加工红肉)的摄入增加与中风风险呈正相关,归因于升高低密度胆固醇、产生氧自由基、降低动脉顺应性;
  • 加工肉类、水果、咖啡、茶、镁和膳食纤维的摄入与缺血性中风的风险相关,而茶、水果和蔬菜的摄入与出血性中风的风险相关。
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中国医科大学附属第一医院的刘旭团队在BMC Medicine上发表的一项伞状综述,总结了122项荟萃分析的数据后发现,水果和蔬菜的摄入与中风风险呈负相关,而红肉(尤其是加工红肉)的摄入与中风风险呈正相关。
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BMC Medicine [IF:11.15]

Role of diet in stroke incidence: an umbrella review of meta-analyses of prospective observational studies

饮食在中风发病率中的作用:对前瞻性观察性研究的荟萃分析的伞状综述

10.1186/s12916-022-02381-6

05-24, Article

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Background: Stroke is one of the major challenges for the global healthcare system, which makes it necessary to explore the relationship between various modifiable factors and stroke risk. Recently, numerous meta-analyses of prospective observational studies have reported that dietary factors played a key role in the occurrence of stroke. However, the conclusions of previous studies have remained controversial and unclear. Accordingly, we conducted an umbrella review synthesizing and recalculating available evidence to assess the certainty of the associations between dietary factors and stroke.
Methods: Relevant meta-analyses examining the associations between dietary factors and stroke were searched in PubMed and Embase databases up to September 1, 2021. For each eligible meta-analysis, two independent reviewers appraised the methodologic quality using the AMSTAR 2 criteria and estimated the summary effect size, 95% confidence intervals, 95% prediction intervals, heterogeneity between studies, and small-study effects. Moreover, we further assessed the associations between dietary factors and ischemic stroke as well as hemorrhagic stroke. Lastly, a set of pre-specified criteria was applied to qualitatively evaluate the epidemiological credibility of each dietary factor.
Results: Overall, our umbrella review included 122 qualified meta-analyses for qualitative synthesis, involving 71 dietary factors related to food groups, foods, macronutrients, and micronutrients. Using the AMSTAR 2 criteria, 5 studies were assessed as high quality, 4 studies as moderate quality, and 113 studies as low or critically low quality. We identified 34 dietary factors associated with stroke occurrence, 25 dietary factors related to ischemic stroke, and 11 factors related to hemorrhagic stroke. Among them, high/moderate certainty epidemiological evidence demonstrated an inverse association between intake of fruits (RR: 0.90) and vegetables (RR: 0.92) and stroke incidence, but a detrimental association between red meat (RR: 1.12), especially processed red meat consumption (RR:1.17), and stroke incidence. Besides, the evidence of high/moderate certainty suggested that the intake of processed meat, fruits, coffee, tea, magnesium, and dietary fiber was associated with ischemic stroke risk, while consumption of tea, fruits, and vegetables was relevant to hemorrhagic stroke susceptibility.
Conclusions: Our study has reported that several dietary factors have a significant impact on stroke risk and offered a new insight into the relationship between dietary modification and stroke occurrence. Our results may provide an effective strategy for stroke prevention.

First Authors:
Na Guo,Ying Zhu

Correspondence Authors:
Xu Liu

All Authors:
Na Guo,Ying Zhu,Dandan Tian,Yating Zhao,Chenguang Zhang,Changqing Mu,Chen Han,Ruixia Zhu,Xu Liu

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