Dairy Consumption and Stroke Risk

International Journal of Preventive Medicine (Int J Prev Med)2008-78024120130506Dairy Consumption and Stroke Risk294299ENFood Security Research Center, Isfahan University of Medical Science, Isfahan, IranFood Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Science, Isfahan, IranFood Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Science, Isfahan, IranNeurology Research Center, Isfahan University of Medical Science, Isfahan, IranEndocrinology Research Center, Isfahan University of Medical Science, Isfahan, IranFood Security Research Center, Isfahan University of Medical Science, Isfahan, IranFood Security Research Center, Isfahan University of Medical Science, Isfahan, Iran20130506Background: 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. Keywords: Dairy, milk, strokehttp://ijpm.mui.ac.ir/index.php/ijpm/article/view/1182http://ijpm.mui.ac.ir/index.php/ijpm/article/download/1182/969