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Association between intakes of minerals (potassium, magnesium, and calcium) and diet quality and risk of cerebral atherosclerosis in ischemic stroke patients
- Association between intakes of minerals (potassium, magnesium, and calcium) and diet quality and risk of cerebral atherosclerosis in ischemic stroke patients
- Son J.; Choe H.-S.; Hwang J.-Y.; Song T.-J.; Chang Y.; Kim Y.-J.; Kim Y.
- Ewha Authors
- 김용재; 김유리; 송태진
- SCOPUS Author ID
- 김용재; 김유리; 송태진
- Issue Date
- Journal Title
- Journal of Nutrition and Health
- Journal of Nutrition and Health vol. 48, no. 2, pp. 167 - 179
- Cerebral atherosclerosis; Diet quality; Ischemic stroke; Mineral intake
- Korean Nutrition Society
- SCOPUS; KCI
- Document Type
- Purpose: This study was conducted to evaluate the association between intakes of potassium, magnesium, and calcium and diet quality in ischemic stroke patients. Methods: This study analyzed data from 285 subjects recruited from February 2011 to August 2014 in Seoul, Korea. Nutrition intakes were obtained from a semi-quantitative food frequency questionnaire composed of 111 food items. The subjects were divided into 4 groups by quartiles according to intakes of potassium, magnesium, and calcium. Index of Nutritional Quality (INQ), Mean Adequacy Ratio (MAR), and DQI-International (DQI-I) were analyzed for assessment of diet quality. Results: We found a positive association of intakes of these three minerals with MAR and DQI-I after adjustment for age, sex, education level, smoking, atrial fibrillation, and total energy intake. However, total moderation of DQI-I score in the Q4 group was significantly lower than that of the Q1 group. The age, sex, education level, and smoking, atrial fibrillation, and total energy intake-adjusted odds ratios of extensive cerebral atherosclerosis were inversely associated with intake of magnesium (Ptrend = 0.0204). However, this association did not exist with intakes of potassium and calcium. Conclusion: Potassium, magnesium, and calcium rich and high quality diet could be associated with decreased risk of ischemic stroke, in part, via effect on extensive cerebral atherosclerosis. © 2015 The Korean Nutrition Society.
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