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    Dietary intake of minerals and the risk of ischemic stroke in Guangdong Province, China, 2007-2008.

    153524_29001_Liang 2011 Dietary intake minerals _ stroke China Preventing Chronic Disease.pdf (563.1Kb)
    Access Status
    Open access
    Authors
    Liang, Wenbin
    Lee, Andy
    Binns, Colin
    Date
    2010
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Liang, Wenbin and Lee, Andy and Binns, Colin. 2010. Dietary intake of minerals and the risk of ischemic stroke in Guangdong Province, China, 2007-2008. Preventing Chronic Disease: Public Health Research, Practice, and Policy. 8 (2): A38.
    Source Title
    Preventing Chronic Disease: Public Health Research, Practice, and Policy
    Additional URLs
    http://www.cdc.gov/pcd/issues/2011/mar/10_0056.htm
    ISSN
    1545-1151
    School
    National Drug Research Institute (Research Institute)
    URI
    http://hdl.handle.net/20.500.11937/26143
    Collection
    • Curtin Research Publications
    Abstract

    Introduction: Previous studies have investigated the association between mineral intake and the risk of ischemic stroke, but results are inconsistent. We conducted a case-control study to ascertain the associations between intake of dietary potassium, calcium, magnesium, sodium, and iron and the ischemic stroke risk in the southern Chinese population.MethodsInformation on lifestyle and typical food consumption was obtained from 374 hospital inpatients with ischemic stroke and 464 hospital-based control patients. Added sodium from salt or soy sauce could not be reliably quantified, but participants were asked to characterize their diet as low in salt, normal, or high in salt. Logistic regression analyses were performed to assess possible associations between the effects of mineral intake and ischemic stroke risk. Results: The mean weekly intakes of potassium, calcium, magnesium, and iron were lower among case patients than among control patients. Sodium was an exception. Lower stroke risk was associated with higher weekly dietary calcium or magnesium levels (adjusted odds ratio, 0.32) for the highest versus lowest category of intake, and significant dose-response relationships were seen. No significant associations were found for potassium, iron, or sodium. However, patients who consumed a salty diet were more than twice as likely as those whose diet was light in salt to experience an ischemic stroke. Conclusion: The findings suggest that lowering sodium intake while maintaining high levels of dietary calcium and magnesium may help prevent ischemic stroke in southern Chinese adults.

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