Volume 28, Issue 10 (Monthly_Jan 2018)                   Studies in Medical Sciences 2018, 28(10): 610-619 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Rahmani S, sadeghian M, milajerdi A, Shakeri F, Hassanzadeh keshtali A, mousavi S M, et al . Dietary total antioxidant capacity in relation to stroke among Iranian adults. Studies in Medical Sciences 2018; 28 (10) :610-619
URL: http://umj.umsu.ac.ir/article-1-4110-en.html
Tehran University of Medical Sciences, , a.esmaillzadeh@gmail.com
Abstract:   (4610 Views)
Background & Aims: Limited data are available linking dietary total antioxidant capacity (TAC) to the risk of stroke. This study was conducted to investigate the association between dietary TAC and odds of stroke among Iranian adults.
Materials & Methods: This case-control study was done on 195 hospitalized stroke cases and 195 hospital-based controls in Al-Zahra hospital, Isfahan, Iran. Dietary intake of participants was assessed using a validated detailed food frequency questionnaire. Dietary TAC was estimated using the ferric-reducing antioxidant power (FRAP) international databases. Stroke was confirmed by a trained neurologist using standard imaging methods. Demographic information were obtained by related questionnaire. Anthropometric data were measured by appropriate scale and meter. Physical activity was also assessed by specific questionnaire and reported as MET-min/day.
Results: Mean dietary TAC was not significantly different comparing cases and controls (10.2±6.0 vs 10.4±4.8, P= 0.61). However, after adjustment for potential confounders including dietary intakes of fiber and omega-3 fatty acids, we found almost significant inverse association between dietary TAC and odds of stroke; such that each unit increase in dietary TAC was associated with 29% reduced odds of stroke (OR: 0.71; 95% CI: 0.50-1.01, P= 0.06). When we examined the association across tertiles of dietary TAC, we found that after controlling for potential confounders, those in the top tertile of dietary TAC were 51% less likely to have stroke than those in the bottom tertile (marginally significant) (OR=0.49; 0.49-1.00, p=0.12).
Conclusion: We found an almost significant inverse association between dietary TAC and odds of stroke. Further studies of prospective design are required to confirm these findings.
Full-Text [PDF 443 kb]   (1737 Downloads)    
Type of Study: Clinical trials | Subject: Nutrition

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2024 CC BY-NC 4.0 | Studies in Medical Sciences

Designed & Developed by : Yektaweb