Dairy consumption and stroke risk

• Main Authors: Zahra Maghsoudi, Gholamreza Askari, Reza Ghiasvand, Fariborz Khorvash, Bijan Iraj, Nafiseh Shokri, Leila Darvishi
• Format: Article
• Language: English
• Published: Wolters Kluwer Medknow Publications 2013-01-01
• Series: International Journal of Preventive Medicine
• Subjects: Dairy; milk; stroke
• Online Access: http://www.ijpvmjournal.net/article.asp?issn=2008-7802;year=2013;volume=4;issue=14;spage=294;epage=299;aulast=Maghsoudi

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.