Dietary Total Antioxidant Capacity in Relation to Stroke Among Iranian Adults Publisher Pubmed



Milajerdi A¹ ; Shakeri F² ; Keshteli AH^{3, 4} ; Mousavi SM¹ ; Benisikohansal S¹ ; Saadatnia M⁶ ; Esmaillzadeh A^{1, 5, 7}
Source: Nutritional Neuroscience Published:2020

Abstract

Objective: This study was conducted to investigate the association between dietary TAC and odds of stroke among Iranian adults. Methods: This case–control study was done on 195 hospitalized stroke cases and 195 hospital-based controls in Al-Zahra hospital, Isfahan, Iran. Dietary TAC was estimated using the ferric-reducing antioxidant power (FRAP) international databases. Stroke was confirmed by a trained neurologist using standard imaging methods. 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 an 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 a stroke than those in the bottom tertile (0.49; 0.23–1.00). Discussion: We found an almost significant inverse association between dietary TAC and odds of stroke. © 2018, © 2018 Informa UK Limited, trading as Taylor & Francis Group.