Author/Authors :
Maghsoudi, Zahra isfahan university of medical sciences - Food Security Research Center, ايران , Askari, Gholamreza isfahan university of medical sciences - School of Nutrition and Food Science, Food Security Research Center - Department of Community Nutrition, ايران , Ghiasvand, Reza isfahan university of medical sciences - School of Nutrition and Food Science, Food Security Research Center - Department of Community Nutrition, ايران , Khorvash, Fariborz isfahan university of medical sciences - Neurology Research Center, ايران , Iraj, Bijan isfahan university of medical sciences - Endocrinology Research Center, ايران , Shokri, Nafiseh isfahan university of medical sciences - Food Security Research Center, ايران , Darvishi, Leila isfahan university of medical sciences - Food Security Research Center, ايران
Abstract :
Background: Stroke is one of the most common causes of life‑threatening disabilities and death around the world. Mortality rate is going to be doubled by 2030 in the Middle East countries. Prevention is a cost‑effective approach to decrease risk of stroke. The present study assessed the relationship between dairy intake and stroke risk. Methods: This hospital‑based case‑control study was directed in a University hospital. The common food consumption of 129 men and women was assessed with food frequency questionnaire (FFQ). The relationship between fermented and non‑fermented dairy intake and stroke were assessed between two patient groups. Results: Total of dairy intake were lower in patients with stroke than control group (13.36 vs 19.61% in men and 11.14 vs 15.02% in women). Similar relationships were observed betweenfermented and non‑fermented dairy intake and stroke in both genders. Conclusions: Lower dairyconsumption can increase stroke risk in men and women.
