Diet high in healthful plant-based food may reduce risk of stroke by 10% 飲食中富含健康的植物性食品,可使中風的風險降低10%

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News Release 10-Mar-2021

American Academy of Neurology

Editor’s note: The 10% reduction may be an underestimate. IT has been known that a plant-based diet can strengthen and cleanse your blood vessels, which prevent all sorts of heart disease and both types of stroke.

編者註:降低10%可能是低估了。 眾所周知,以植物為基礎的飲食可以增強和清潔血管,從而預防各種心髒病和兩種中風。

Research News

MINNEAPOLIS – Eating a healthy, plant-based diet that includes foods like vegetables, whole grains and beans, and decreasing intakes of less healthy foods like refined grains or added sugars may reduce your risk of having a stroke by up to 10%, according to a study published in the March 10, 2021, online issue of Neurology®, the medical journal of the American Academy of Neurology. The study found a diet high in quality plant-based foods may reduce your risk of having an ischemic stroke.

An ischemic stroke is associated with a blockage of blood flow to the brain and is the most common type of stroke. The study found no link between the diet and hemorrhagic stroke, which happens when an artery in the brain leaks blood or ruptures.

“Many studies already show that eating a diet rich in fruits and vegetables can reduce your risk of all kinds of diseases, from heart disease to diabetes,” said study author Megu Baden, M.D., Ph.D., of the Harvard T.H. Chan School of Public Health, in Boston, Mass. “We wanted to find out if there is an association between this kind of healthy diet and stroke risk.”

The study involved 209,508 people who did not have cardiovascular disease or cancer at the start of the study. Researchers followed the participants for more than 25 years. Every two to four years, participants completed a questionnaire that asked how often, on average, they ate more than 110 foods over the previous year.

Researchers divided the participants into five groups based on the quality of their diet, specifically, higher amounts of plant-based foods, without excluding all animal foods.

For example, people with the highest healthy plant-based diets had, on average, 12 servings of healthy plant-based foods like leafy greens, fruits, whole grains, beans and vegetable oils per day, compared to those with the lowest quality diets, who averaged seven and a half servings per day. When it came to less healthy plant-based foods, such as refined grains and vegetables with high glycemic indexes like corn and potatoes, the people with the healthiest diet had, on average, three servings per day compared to six and a half servings for those with the lowest quality diets. As for meat and dairy, the group with the healthiest diet averaged three and a half servings per day, compared to six servings per day for those with the lowest quality diets.

During the study, 6,241 people had strokes, including 3,015 who had ischemic strokes and 853 who had hemorrhagic strokes. The type of stroke was not known for the rest of the people.

Compared to people who ate the fewest healthful plant-based foods, people who ate the most had a 10% lower risk of having a stroke.

When looking at type of stroke, compared to people who ate the fewest healthful plant-based foods, people in the group who ate the most showed about an 8% lower risk for ischemic stroke.

Researchers found no difference in risk for hemorrhagic stroke.

Also of note, researchers found no association between a vegetarian diet and risk of stroke, although the number of cases was small.

“We believe those differences may be because of the differences in the quality of plant-based foods that people consumed,” Baden said. “A vegetarian diet high in less healthy plant-based foods, such as refined grains, added sugars and fats, is one example of how the quality of some so-called ‘healthy’ diets differ. Our findings have important public health implications as future nutrition policies to lower stroke risk should take the quality of food into consideration.”

A limitation of the study is that all the participants were health professionals and were predominantly white people, which means the results may not apply to the general population.

“Although the stroke type was not known in more than a third of the people with stroke, the consistency of the findings for lower risk of ischemic stroke and the lower risk of total stroke in those eating a plant-based diet–and since previous research shows that ischemic stroke accounts for about 85% of all strokes–these results are reassuring,” Baden said.

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The study was supported by the National Institutes of Health.

Learn more about stroke at BrainandLife.org, home of the American Academy of Neurology’s free patient and caregiver magazine focused on the intersection of neurologic disease and brain health. Follow Brain & Life® on Facebook, Twitter and Instagram.

When posting to social media channels about this research, we encourage you to use the hashtags #Neurology and #AANscience.

The American Academy of Neurology is the world’s largest association of neurologists and neuroscience professionals, with over 36,000 members. The AAN is dedicated to promoting the highest quality patient-centered neurologic care. A neurologist is a doctor with specialized training in diagnosing, treating and managing disorders of the brain and nervous system such as Alzheimer’s disease, stroke, migraine, multiple sclerosis, concussion, Parkinson’s disease and epilepsy.

For more information about the American Academy of Neurology, visit AAN.com or find us on Facebook, Twitter, Instagram, LinkedIn and YouTube.

一項研究表明,飲食以植物為基礎的健康飲食,包括蔬菜,全穀物和豆類食物,減少攝取較不健康的食物(如精製穀物或添加的糖)的攝入量,最多可將您罹患中風的風險降低10%發表在2021年3月10日的《神經病學》在線期刊上,《神經病學》是美國神經病學會的醫學雜誌。研究發現,高品質植物性食品的飲食可以減少患缺血性中風的風險。

缺血性中風與阻塞流向大腦的血液有關,是最常見的中風類型。這項研究發現飲食與出血性中風之間沒有聯繫,出血性中風是在大腦中的動脈漏血或破裂時發生的。 (此聲明有爭議,編者註。)

“許多研究已經表明,吃富含水果和蔬菜的飲食可以降低從心髒病到糖尿病的各種疾病的風險,”研究作者,哈佛大學醫學博士Megu Baden說。馬薩諸塞州波士頓市Chan公共衛生學院。“我們想了解這種健康飲食與中風風險之間是否存在關聯。”

該研究涉及209,508名在研究開始時沒有心血管疾病或癌症的人。研究人員跟踪參與者超過25年。參與者每兩到四年完成一次問卷調查,詢問上一年他們平均吃多於110種食物的頻率。

研究人員根據飲食質量將參與者分為五類,具體來說,是較高含量的植物性食物,但不排除所有動物性食物。

例如,與飲食質量最低的人相比,飲食質量最高的人平均每天食用12份健康的植物性食品,例如綠葉蔬菜,水果,全穀類,豆類和植物油。他們平均每天吃七份半。對於不健康的植物性食品,例如穀物和高血糖指數高的蔬菜(如玉米和土豆),飲食最健康的人平均每天三餐,而那些人的平均飲食為六餐用最低質量的飲食。至於肉類和奶製品,飲食最健康的人平均每天三餐半,而飲食質量最低的人每天六餐。

在研究中,有6,241人患有中風,其中3,015人患有缺血性中風,還有853人患有出血性中風。對於其他人來說,中風的類型並不為人所知。

與食用最少的健康植物性食品的人相比,食用最多的人中風的風險降低了10%。

當查看中風的類型時,與吃最少的健康植物性食品的人相比,該組中吃得最多的人缺血性中風的風險降低了約8%。

研究人員發現出血性中風的風險沒有差異。

同樣值得注意的是,儘管病例數很少,研究人員發現素食與中風風險之間沒有關聯。

巴登說:“我們認為這些差異可能是由於人們食用的植物性食品的質量差異所致。” “素食飲食富含不健康的植物性食品,例如精製穀物,添加的糖和脂肪,這是某些所謂“健康”飲食質量差異的一個例子。我們的發現對公共衛生具有重要意義,因為未來降低中風風險的營養政策應考慮食品質量。”

該研究的局限性在於,所有參與者均為衛生專業人員,並且主要是白人。這意味著結果可能不適用於一般人群。

“儘管在三分之一的卒中患者中尚不了解卒中類型,但從以飲食為基礎的飲食中,缺血性卒中風險較低和總卒中風險較低的發現是一致的,並且自從先前的研究以來表明缺血性中風約佔所有中風的85%,這些結果令人放心。”巴登說。

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