Intakes of vegetables and related nutrients such as vitamin B complex, potassium, and calcium, are negatively correlated with risk of stroke in Korea

Park, Yongsoon

doi:10.4162/nrp.2010.4.4.303

Cited by 13 publications

(14 citation statements)

References 39 publications

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“…Recently, Park et al 19 . examined the relationship between fruit and vegetable intake and stroke in a South Korean hospital‐based case‐control study among 69 new‐onset stroke patients and 69 age‐, gender‐, and BMI‐matched controls.…”

Section: Resultsmentioning

confidence: 99%

“…Of note, the FFQ used to measure dietary intake had not been validated, and the possibility of omission in capturing the entire intake of nutrients was noted. Other limitations included low participation in the study and low intake of fruits among the participants, with an average of one serving per day, thus failing to specify the link between fruit intake and risk of stroke 19 …”

Section: Resultsmentioning

confidence: 99%

“…Recently, Park et al 19 examined the relationship between fruit and vegetable intake and stroke in a South Korean hospital-based case-control study among 69 newonset stroke patients and 69 age-, gender-, and BMImatched controls. After adjustment for age, sex, BMI, and family history of stroke, intakes of total fat, plant fat, calcium, potassium, vitamin B1, vitamin B2, vitamin B6, niacin, and folate were negatively correlated with the risk of stroke.…”

Section: Fruits and Vegetablesmentioning

confidence: 99%

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Stroke, food groups, and dietary patterns: a systematic review

2012

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Stroke is the fourth leading cause of mortality in the United States, yet it is 80% preventable by addressing lifestyle factors including nutrition. Evaluating the impact of nutrition at the food group and dietary pattern level will provide greater insight into the role of nutrition in stroke. For this purpose, a review of the literature was conducted using the PubMed, Web of Science, and CINAHL Plus online databases. While fruits, vegetables, and soy demonstrated a protective effect, variable findings were observed for fish, animal products, and whole grains. Adherence to DASH, Mediterranean, and prudent dietary patterns reduced the risk of stroke, whereas the Western dietary pattern was associated with increased stroke risk. Low-fat diet was not found to have a protective effect. Additional epidemiological evidence is needed to elucidate the impact of specific dietary patterns and food groups on stroke. Future research should consider developing dietary recommendations for stroke prevention, which are based on clinical trials and have an emphasis on food groups and dietary patterns that are palatable to the general public.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Fruits and Vegetablesmentioning

confidence: 99%

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Stroke, food groups, and dietary patterns: a systematic review

2012

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“…A recent study reported a Canadian population to have low K (and high Na) intakes, and recommended increasing the consumption of dairy products, fruits and vegetables with the aim of reducing the high blood pressure values also recorded (40) . Certainly, Park (41) observed that participants who ate four to six servings of vegetables daily enjoyed a 32 % reduction in the risk of stroke, while those who consumed more than six servings daily enjoyed a reduction of 69 %, and that the intake of K (among other nutrients) showed a significant negative association with the risk of stroke.…”

Section: Discussionmentioning

confidence: 99%

Relationship between 24 h urinary potassium and diet quality in the adult Spanish population

Rodríguez-Rodríguez

Ortega

Carvajales

et al. 2014

Public Health Nutr.

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Objective: To study the relationship between diet quality and 24 h urinary K excretion. Design: K was measured in 24 h urine samples, while diet was studied using a 24 h recall method over two consecutive days. Diet quality was determined using the Healthy Eating Index (HEI). The body weight, height and body composition of all participants were recorded, and the BMI of each calculated. Setting: Representative members of the adult Spanish population from the FANPE Study ('Fuentes Alimentarias de Nutrientes en Población Española'; Dietary Sources of Nutrients in the Spanish Population). Subjects: The final sample size was 329 participants aged 18-60 years. Results: Participants with a 24 h urinary K excretion ≥ 93 mmol/d (group AP = adequate potassium) had greater self-reported K intakes, consumed more fruit and vegetables, had a more varied diet and had better HEI scores than those with a 24 h urinary K excretion < 93 mmol/d (group IP = inadequate potassium). A significant positive correlation was seen between 24 h urinary K and dietary variety and the number of servings of fruits, vegetables and dairy products consumed, and between each of these and the HEI after correcting for age, sex, BMI, coefficient of activity, energy intake and the under-reporting of energy intake. AP participants were less likely to have an inadequate diet (HEI score < 50) than IP participants (OR = 0·439; 95 % CI 0·201, 0·961; P = 0·039). Conclusions: Diet quality, measured by the HEI, is correlated with 24 h urinary K excretion in Spanish adults.

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“…A study at Hanyang University in Seoul, Korea, reported that the consumption of 4 to 6 servings of vegetables daily brought a 32% reduced risk of stroke. Six servings daily brought a 69% reduced risk of that disease, after adjusting for potential cofactors (11).…”

Section: Introductionmentioning

confidence: 99%