常饮牛奶及饮食口味偏咸与脑卒中的关系  

Relationship between some dietetical habit and stroke

作　　者：徐卫历[1] 汪培山[1] 仇成轩[2] 

机构地区：[1]天津医科大学流行病学教研室,天津300070 [2]济宁医学院卫生学教研室,山东济宁272013

出　　处：《中国行为医学科学》2001年第5期486-487,共2页Chinese Journal of Behavioral Medical Science

摘　　要：目的　探讨某些饮食习惯与脑卒中的关系。方法　采用医院为基础的配比病例对照研究方法 ,对经颅脑CT扫描确诊的 32 0例脑卒中病例及各自的对照通过条件logistic回归程序作 1:1配比分析。结果　单因素分析结果表明 ,经常喝牛奶者脑卒中的OR为 0 .70 (95 %CI :0 .5 3～ 0 .92 ) ,口味偏咸使脑卒中的危险性增加 ,OR为 1.42 (95 %CI:1.0 6～ 1.91)。按高血压病史调整后 ,以上作用均失去显著意义 (OR分别为 0 .5 9,95 %CI :0 .2 9～ 1.2 2和 1.2 6 ,95 %CI:0 .87～ 1.82 )。结论　经常喝牛奶对中老年人脑卒中的发病具有保护作用 ,口味偏咸可使脑卒中的危险性增加 ,这些作用可能是借助于对血压的影响来实现的。Objective In order to investigate the relationship between some dietetical habit and stroke. Methods A matched case control study, with 320 patients stroke diagnosed by head CT scan and same amount of controls was conducted conditional logistic regression analysis. Result Single factor conditional logistic regression analysis showed that milk drinking lower risk of stroke the OR was 0.56(95%CI:0.41～0.87), risk of stroke was increased with high intake of salt, the OR was 2.57(95%CI:1.69～ 3.89 ), after adjusting by the history of hypertension their effects became non significant. Conclusion Milk drinking was an independent protective factor but high intake of salt increased the risk of stroke, their effects was considered to be finished by influencing the blood pressure. No relationgship between tea drinking and stroke was found.

关 键 词：牛奶 口味偏咸 脑卒中 病例对照研究 

分 类 号：R743[医药卫生—神经病学与精神病学]