出血性卒中和缺血性卒中膳食相关因素病例对照研究  

Dietary related factors of hemorrhagic stroke and ischemic stroke: a case-control study

作　　者：陈玉柱[1] 李忠友[1] 黄兆勇[1] 周为文[1] 李晓鹏[1] 秦奎 陈娜萦[1] 唐振柱[1] CHEN Yu-zhu;LI Zhong-you;HUANG Zhao-yong;ZHOU Wei-wen;LI Xiao-peng;QIN Kui;CHEN Na-ying;Tang Zhen-zhu(Guangxi Zhuang Autonomous Regional Center for Disease Control and Prevention,Nanning,Guangxi 530028,China)

机构地区：[1]广西壮族自治区疾病预防控制中心

出　　处：《现代预防医学》2019年第23期4276-4280,共5页Modern Preventive Medicine

基　　金：广西卫生健康委员会科研课题,Z20170143

摘　　要：目的探索广西出血性脑卒中和缺血性脑卒中膳食相关影响因素,为有针对开展脑卒中膳食营养干预提供依据。方法采用1∶1频数匹配病例对照研究方法,2016年10月-2017年10月在广西5个县或区的县级医院收集新发出血性卒中和缺血性卒中病例,共调查418对病例对照。食物频率法收集过去1年各类食物摄入情况。采用SPSS 22.0统计软件包进行t检验、非参数检验和x^2检验,多因素分析采用多水平logistic回归分析。结果减少总肉类摄入是出血性卒中的保护因素OR=0.39,95%CI(0.15~0.99),油炸面食、不吃小吃、过多小吃、不喝饮料均是出血性脑卒中的危险因素OR=2.81、2.03、2.13、1.65,95%CI(1.67~4.73、1.22~3.39、1.16~3.91、1.03~2.66);多吃柑橘类、适量饮酒、适量增加肉类是缺血性卒中的保护因素OR=0.28、0.51、0.60, 95%CI(0.14~0.55、0.31~0.82、0.40~0.90),油炸面食、不吃小吃、不喝饮料均是缺血性脑卒中的危险因素OR=1.66、1.72、1.77,95%CI(1.07~2.59、1.17~2.52、1.22~2.57)。结论广西地区出血性脑卒中和缺血性脑卒中膳食相关影响因素存在一定差异,需根据脑卒中的类型有针对性开展膳食营养干预。Objective To explore the related factors of diet for hemorrhagic stroke and ischemic stroke in Guangxi, and to provide basis for dietary nutrition intervention for stroke. Methods A 1:1 frequency matched case-control study was used to collect new cases of hemorrhagic stroke and ischemic stroke in county hospitals of five counties or districts in Guangxi from October 2016 to October 2017. All the 418 pairs of case-control were investigated and we used food frequency methods to collect food intake in the past year. SPSS 22.0 statistical software package was used for t-test, non-parametric test and x^2 test. Multivariate analysis was performed by multilevel logistic regression analysis. Results Reducing total meat intake was the protective factor for hemorrhagic stroke OR=0.39, 95%CI(0.15-0.99), and fried noodles, no snacks, excessive snacks and no drinks were the risk factors for hemorrhagic stroke OR=2.81, 2.03, 2.13, 1.65, 95%CI(1.67-4.73, 1.22-3.39, 1.16-3.91, 1.03-2.66). Eating more citrus, moderate alcohol and increasing meat were the protective factors for ischemic stroke OR=0.28,0.51,0.60, 95%CI(0.14-0.55, 0.31-0.82, 0.40-0.90) and fried pasta, no snacks, no drinks were risk factors for ischemic stroke OR=1.66, 1.72, 1.77, 95%CI(1.07-2.59, 1.17-2.52, 1.22-2.57). Conclusion There are some differences in dietary-related factors between hemorrhagic stroke and ischemic stroke in Guangxi, so dietary nutrition intervention should be carried out according to the type of stroke.

关 键 词：脑卒中 病例对照 膳食因素 

分 类 号：R15[医药卫生—营养与食品卫生学]