Dairy Consumption and Stroke Risk

Overview

Journal Int J Prev Med

Date 2013 Jun 19

PMID 23776741

Citations 2

Authors

Zahra Maghsoudi

Gholamreza Askari

Reza Ghiasvand

Fariborz Khorvash

Bijan Iraj

Nafiseh Shokri

Leila Darvishi

Affiliations

Soon will be listed here.

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.

Citing Articles

Dairy Consumption and Risk of Stroke: A Case-control Study.

Boroujeni H, Saadatnia M, Shakeri F, Keshteli A, Saneei P, Esmaillzadeh A Int J Prev Med. 2016; 7:2.

PMID: 26941903 PMC: 4755261. DOI: 10.4103/2008-7802.173792.

Association of mammographic breast density with dairy product consumption, sun exposure, and daily activity.

Alipour S, Saberi A, Alikhassi A, Bayani L, Hosseini L ISRN Oncol. 2014; 2014:159049.

PMID: 24729894 PMC: 3960730. DOI: 10.1155/2014/159049.

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