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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

Title
Association between intakes of minerals (potassium, magnesium, and calcium) and diet quality and risk of cerebral atherosclerosis in ischemic stroke patients
Authors
Son J.Choe H.-S.Hwang J.-Y.Song T.-J.Chang Y.Kim Y.-J.Kim Y.
Ewha Authors
김용재김유리송태진
SCOPUS Author ID
김용재scopus; 김유리scopus; 송태진scopus
Issue Date
2015
Journal Title
Journal of Nutrition and Health
ISSN
2288-3886JCR Link
Citation
vol. 48, no. 2, pp. 167 - 179
Keywords
Cerebral atherosclerosisDiet qualityIschemic strokeMineral intake
Publisher
Korean Nutrition Society
Indexed
SCOPUS; KCI scopus
Abstract
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.
DOI
10.4163/jnh.2015.48.2.167
Appears in Collections:
의학전문대학원 > 의학과 > Journal papers
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