來自瑞典卡羅林斯卡研究所的Alicja Wolk博士及其同事通過縱向研究發(fā)現(xiàn),，食用抗氧化劑含量較高飲食的女性患者，其發(fā)生中風的風險較低,。其研究結(jié)果于12月1日被發(fā)表在美國心臟協(xié)會雜志《中風》上。
該研究選取了36715名女性（其中31035名無心血管病史）作為研究對象,，在1997年至2009年間通過問卷調(diào)查對其進行隨訪,，并查看瑞典醫(yī)院的出院記錄來發(fā)現(xiàn)其中患中風的患者。
該研究中,，檢測的總抗氧化劑含量包括普通飲食中包含的成千上萬種抗氧化劑,，而不是輔助抗氧化劑如維生素E等,。
研究者對無心血管病史者通過年齡校正分析發(fā)現(xiàn)，同食物抗氧化劑含量較低者相比,，食用富含抗氧化劑食物者發(fā)生中風的風險低17%,。
在患有心血管疾病的患者中，年齡校正模型未顯示出與中風之間的顯著性聯(lián)系,，但在完全校正模型中,，飲食抗氧化劑含量高者比抗氧化劑低者發(fā)生中風的風險低46%至57%。
在無心血管病史的患者中,，將數(shù)據(jù)校正為紅肉和魚類攝入量模型時,，攝入量較多者發(fā)生中風的風險仍較攝入少者低17%，而校正為蔬菜和水果攝入量模型時,，二者無顯著差異,。
在年齡校正模型中，研究者將隨訪前3年發(fā)生的中風排除后,，發(fā)現(xiàn)抗氧化劑攝入量高者仍比攝入量低者低16%,，這更加證實了抗氧化劑的作用。
在患有心血管疾病的患者中,，校正為蔬菜和水果攝入量模型時,，中風發(fā)生率無顯著差異。在該人群中,，前75%的抗氧化劑攝入者發(fā)生出血性中風的風險顯著降低,，而發(fā)生腦梗死的風險無顯著差異。（生物谷bioon.com）
doi: 10.1161/STROKEAHA.111.635557
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Total Antioxidant Capacity of Diet and Risk of Stroke
Susanne Rautiainen, MSc; Susanna Larsson, PhD; Jarmo Virtamo, MD; Alicja Wolk, DrMedSci.
Background and Purpose—Consumption of antioxidant-rich foods may reduce the risk of stroke by inhibition of oxidative stress and inflammation. Total antioxidant capacity (TAC) takes into account all antioxidants and the synergistic effects between them. We examined the association between dietary TAC and stroke incidence in cardiovascular disease (CVD)-free women and in women with CVD history at baseline.
Methods—The study included women (31 035 CVD-free and 5680 with CVD history at baseline), aged 49 to 83 years, from the Swedish Mammography Cohort. Diet was assessed with a food frequency questionnaire. Dietary TAC was calculated using oxygen radical absorbance capacity values. Stroke cases were ascertained by linkage with the Swedish Hospital Discharge Registry.
Results—During follow-up (September 1997 to December 2009), we identified 1322 stroke cases (988 cerebral infarctions, 226 hemorrhagic strokes, and 108 unspecified strokes) among CVD-free women and 1007 stroke cases (796 cerebral infarctions, 100 hemorrhagic strokes, and 111 unspecified strokes) among women with a CVD history. The multivariable hazard ratio of total stroke comparing the highest with the lowest quintile of dietary TAC was 0.83 (95% CI, 0.70–0.99; P for trend=0.04) in CVD-free women. Among women with a CVD history, the hazard ratios for the highest versus lowest quartile of TAC were 0.90 (95% CI, 0.75–1.07; P for trend=0.30) for total stroke and 0.55 (95% CI, 0.32–0.95; P for trend=0.03) for hemorrhagic stroke.
Conclusions—These findings suggest that dietary TAC is inversely associated with total stroke among CVD-free women and hemorrhagic stroke among women with CVD history.
