Dairy consumption and stroke risk

ABSTRACT

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. 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. 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 between fermented and non fermented dairy intake and stroke in both genders. Lower dairy consumption can increase stroke risk in men and women