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IF 2 4区医学 Q3 NUTRITION & DIETETICS

Nutrition Research and Practice Pub Date : 2025-02-01 Epub Date: 2024-10-14 DOI:10.4162/nrp.2025.19.1.41

Yanli Li, Lanqun Liu, Zufu Yang, Mingyu Li, Tao Tang, Jimin Xu

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引用次数: 0

摘要

背景/目的：中风是全球死亡和持续残疾的主要原因，每年导致约 550 万患者死亡。本研究旨在探讨膳食纤维与中风患者全因和心血管疾病（CVD）死亡风险的关系：我们从美国国家健康与营养调查（NHANES）数据库中提取了中风患者的数据。结果包括全因死亡率和心血管疾病死亡率。膳食纤维由不可消化的碳水化合物组成，通常为多糖，来源于植物性食物。使用加权多变量 Cox 回归模型和反向剔除法筛选了人口统计学数据、生命体征、合并症、实验室参数和药物使用等协变量。采用加权单变量和多变量 Cox 回归模型探讨了膳食纤维摄入量与全因/心血管疾病死亡率之间的关系，并得出了危险比 (HR) 和 95% 置信区间 (CI)。在不同的亚组中进一步研究了两者之间的关系：结果：共纳入 1,578 名中风患者，其中 688 人（43.6%）死亡。总纤维和植物纤维摄入量作为分类变量进行分析，最低摄入量被视为参照组。总纤维摄入量高（HR，0.73；95% CI，0.57-0.94）和植物纤维摄入量高（HR，0.63；95% CI，0.48-0.82）与中风患者全因死亡风险较低有关。总纤维摄入量（HR，0.56；95% CI，0.37-0.85）和植物纤维摄入量（HR，0.57；95% CI，0.36-0.89）越高，心血管疾病死亡风险越低，两者之间也有类似的结论。在年龄≥60岁、吸烟、非心血管疾病和慢性肾脏病（CKD）患者中，发现了总纤维摄入量增加与全因死亡风险降低之间的关系。在年龄≥60岁、女性、体重指数≥30 kg/m2、不吸烟和患有慢性肾脏病的中风患者中，总纤维或蔬菜纤维摄入量高与心血管疾病死亡风险低有关：结论：膳食纤维摄入量和植物纤维摄入量可能对脑卒中患者的预后有益。增加膳食纤维的摄入量，尤其是植物纤维的摄入量，可能对脑卒中患者的预后有益。

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The association between dietary fiber intake and all-cause mortality and cardiovascular disease mortality in patients with stroke: a retrospective cohort study of NHANES.

Background/objectives: Stroke represents the primary cause of death and persistent disability globally, leading to around 5.5 million annual patient fatalities. The objective was to explore the relationship of dietary fiber with all-cause and cardiovascular disease (CVD) mortality risk in patients with stroke.

Subjects/methods: We extracted stroke patients' data from the National Health and Nutrition Examination Survey (NHANES) database. All-cause and CVD mortality were outcomes. Dietary fiber consists of non-digestible forms of carbohydrates, usually polysaccharides that originate from plant-based foods. Covariates including demographic data, vital signs, comorbidities, laboratory parameters, and medication use were screened using the weighted multivariate Cox regression models with backward elimination. Weighted univariate and multivariate Cox regression models were performed to explore the relationship between dietary fiber intake and all-cause/CVD mortality, with hazard ratios (HRs) and 95% confidence intervals (CIs). The association was further investigated in different subgroups.

Results: A total of 1,578 patients with stroke were included, of whom 688 (43.6%) died. Total fiber and vegetable fiber intake were analyzed as categorical variables, and the lowest intake was considered reference groups. High intake of total fiber (HR, 0.73; 95% CI, 0.57-0.94) and high intake of vegetable fiber (HR, 0.63; 95% CI, 0.48-0.82) were related to lower all-cause mortality risk in individuals with stroke. Similar findings were also observed between higher total fiber (HR, 0.56; 95% CI, 0.37-0.85) and vegetable fiber intake (HR, 0.57; 95% CI, 0.36-0.89) with decreased CVD mortality risk. The relationship between higher total fiber intake and lower all-cause mortality risk was discovered in individuals aged ≥ 60 yrs, smoking, non-CVD, and chronic kidney disease (CKD). High total fiber, or vegetable fiber consumption was linked to lower CVD mortality risk in stroke individuals aged ≥ 60 yrs, females, body mass index ≥ 30 kg/m², non-smoking, and CKD.

Conclusion: Dietary fiber intake and vegetable fiber intake may benefit the prognosis of patients with stroke. Increasing dietary fiber consumption, especially vegetable fiber intake, potentially benefits the prognosis of stroke patients.

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来源期刊

Nutrition Research and Practice NUTRITION & DIETETICS-

CiteScore

3.50

自引率

4.20%

发文量

审稿时长

6-12 weeks

期刊介绍： Nutrition Research and Practice (NRP) is an official journal, jointly published by the Korean Nutrition Society and the Korean Society of Community Nutrition since 2007. The journal had been published quarterly at the initial stage and has been published bimonthly since 2010. NRP aims to stimulate research and practice across diverse areas of human nutrition. The Journal publishes peer-reviewed original manuscripts on nutrition biochemistry and metabolism, community nutrition, nutrition and disease management, nutritional epidemiology, nutrition education, foodservice management in the following categories: Original Research Articles, Notes, Communications, and Reviews. Reviews will be received by the invitation of the editors only. Statements made and opinions expressed in the manuscripts published in this Journal represent the views of authors and do not necessarily reflect the opinion of the Societies.