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Intake of antioxidants and B vitamins is inversely associated with ischemic stroke and cerebral atherosclerosis

Title
Intake of antioxidants and B vitamins is inversely associated with ischemic stroke and cerebral atherosclerosis
Authors
Choe, HansaemHwang, Ji-YunYun, Jin A.Kim, Ji-MyungSong, Tae-JinChang, NamsooKim, Yong-JaeKim, Yuri
Ewha Authors
장남수김용재김유리송태진
SCOPUS Author ID
장남수scopus; 김용재scopus; 김유리scopus; 송태진scopus
Issue Date
2016
Journal Title
NUTRITION RESEARCH AND PRACTICE
ISSN
1976-1457JCR Link2005-6168JCR Link
Citation
vol. 10, no. 5, pp. 516 - 523
Keywords
Strokecerebral atherosclerosisantioxidantsB vitamin
Publisher
KOREAN NUTRITION SOC
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
BACKGROUND/OBJECTIVES: This study was conducted to examine relationships between dietary habits and intakes of antioxidants and B vitamins and the risk of ischemic stroke, and to compare dietary factors according to the presence of cerebral artery atherosclerosis and stroke subtypes. SUBJECTS/METHODS: A total of 147 patients and 144 control subjects were recruited consecutively in the metropolitan area of Seoul, Korea. Sixty participants each in the case and control groups were included in analyses after 1:1 frequency matching. In addition, 117 acute ischemic stroke patients were classified into subtypes according to the Trial of Org 10172 in Acute Stroke Treatment (TOAST) guidelines. Dietary intake was measured using a semi-quantitative food frequency questionnaire composed of 111 food items and plasma lipid and homocysteine levels were analyzed. RESULTS: When compared with control subjects, stroke patients had unfavorable dietary behaviors and lower intakes of fruits (73.1 +/- 83.2 g vs. 230.9 +/- 202.1 g, P < 0.001), vegetables (221.1 +/- 209.0 g vs. 561.7 +/- 306.6 g, P < 0.001), and antioxidants, including vitamins C, E, B-6, beta-carotene, and folate. The intakes of fruits, vegetables, vitamin C, and folate were inversely associated with the risk of ischemic stroke after adjusting for confounding factors. Intakes of vegetables, vitamins C, B-6, B-12, and folate per 1,000 kcal were lower in ischemic stroke with cerebral atherosclerosis than in those without. Overall vitamin B12 intake per 1,000 kcal differed according to the TOAST classification (P = 0.004), but no differences among groups existed based on the post-hoc test. CONCLUSIONS: When compared with control subjects, ischemic stroke patients, particularly those with cerebral atherosclerosis, had unfavorable dietary intake, which may have contributed to the development of ischemic stroke. These results indicate that proper dietary recommendations are important for the prevention of ischemic stroke.
DOI
10.4162/nrp.2016.10.5.516
Appears in Collections:
신산업융합대학 > 식품영양학과 > Journal papers
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