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Okekunle AP, Asowata O, Akpa OM, Ovbiagele B, Fakunle A, Komolafe M, Arulogun O, Sarfo FS, Akpalu A, Obiako R, Wahab K, Osaigbovo G, Owolabi L, Ogbole G, Akinyemi J, Adeniyi S, Calys-Tagoe B, Aridegbe M, Adebowale A, Dambatta H, Agunloye A, Oyinloye O, Aderibigbe A, Suleiman I, Adeoye AM, Akpalu J, Agbogu-Ike O, Tiwari HK, Arnett D, Akinyemi R, Owolabi MO. Dietary patterns associated with stroke among West Africans: A case-control study. Int J Stroke 2023; 18:193-200. [PMID: 35377255 DOI: 10.1177/17474930221094933] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
BACKGROUND The relationship of diet with stroke risk among Africans is not well understood. AIM The aim of this study was to investigate the association between dietary patterns and stroke risk among West Africans. METHODS In this multi-center case-control study, 3684 stroke patients matched (for age and sex) with 3684 healthy controls were recruited from Nigeria and Ghana. Food consumption was assessed using a food frequency questionnaire, and dietary patterns were summarized using principal component analysis. Stroke was defined using predefined criteria primarily on clinical evaluation following standard guidelines. Conditional logistic regression was applied to compute odds ratio (OR) and 95% confidence interval (CI) for stroke risk by tertiles of dietary patterns adjusting for relevant confounders. RESULTS Overall, mean age was 59.0 ± 13.9 years, and 3992 (54.2%) were males. Seven dietary patterns were identified. Multivariable-adjusted OR (95% CI) for risk of stroke by second and third tertiles (using the lowest and first tertile as reference) of dietary patterns was 1.65 (1.43, 1.90) and 1.74 (1.51, 2.02), for "poultry product and organ meat"; 1.69 (1.47, 1.96) and 1.51 (1.31, 1.75) for "red meat"; 1.07 (0.92, 1.23) and 1.21 (1.04, 1.40) for "fried foods and sweetened drinks"; 0.69 (0.60, 0.80) and 0.45 (0.39, 0.53) for "vegetables"; 0.84 (0.72, 0.97) and 0.81 (0.70, 0.93) for "whole-grain and fruit drinks"; and 0.97 (0.84, 1.12) and 0.85 (0.73, 0.98) for "fruits" respectively (p < 0.05). CONCLUSION These data suggest that plant-based diets are associated with a lower risk of stroke and might be a beneficial dietary recommendation for the primary prevention of stroke among Africans.
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Affiliation(s)
- Akinkunmi P Okekunle
- Department of Medicine, University of Ibadan, Ibadan, Nigeria.,Department of Food and Nutrition, Seoul National University, Seoul, South Korea
| | - Osahon Asowata
- Department of Epidemiology and Medical Statistics, University of Ibadan, Ibadan, Nigeria
| | - Onoja M Akpa
- Department of Epidemiology and Medical Statistics, University of Ibadan, Ibadan, Nigeria.,Institute of Cardiovascular Diseases, University of Ibadan, Ibadan, Nigeria
| | - Bruce Ovbiagele
- Weill Institute for Neurosciences, University of California San Francisco, San Francisco, CA, USA
| | | | - Morenikeji Komolafe
- Department of Medicine, Obafemi Awolowo University Teaching Hospital, Ile-Ife, Nigeria
| | - Oyedunni Arulogun
- Department of Health Promotion and Education, University of Ibadan, Ibadan, Nigeria
| | - Fred S Sarfo
- Department of Medicine, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Albert Akpalu
- Department of Community Health, University of Ghana Medical School, Accra, Ghana
| | - Reginald Obiako
- Department of Medicine, Ahmadu Bello University, Zaria, Nigeria
| | - Kolawole Wahab
- Department of Medicine, University of Ilorin Teaching Hospital, Ilorin, Nigeria
| | | | - Lukman Owolabi
- Department of Medicine, Aminu Kano Teaching Hospital, Kano, Nigeria
| | - Godwin Ogbole
- Department of Radiology, College of Medicine, University of Ibadan, Ibadan, Nigeria
| | - Joshua Akinyemi
- Department of Epidemiology and Medical Statistics, University of Ibadan, Ibadan, Nigeria
| | - Sunday Adeniyi
- Department of Medicine, University of Ilorin Teaching Hospital, Ilorin, Nigeria
| | - Benedict Calys-Tagoe
- Department of Community Health, University of Ghana Medical School, Accra, Ghana
| | - Mayowa Aridegbe
- Department of Medicine, Federal Medical Centre Abeokuta, Abeokuta, Nigeria
| | - Akintunde Adebowale
- Department of Medicine, Obafemi Awolowo University Teaching Hospital, Ile-Ife, Nigeria
| | - Hamisu Dambatta
- Department of Medicine, Aminu Kano Teaching Hospital, Kano, Nigeria
| | - Atinuke Agunloye
- Department of Radiology, College of Medicine, University of Ibadan, Ibadan, Nigeria
| | - Olalekan Oyinloye
- Department of Medicine, University of Ilorin Teaching Hospital, Ilorin, Nigeria
| | - Adeniyi Aderibigbe
- Department of Medicine, Obafemi Awolowo University Teaching Hospital, Ile-Ife, Nigeria
| | - Isah Suleiman
- Department of Medicine, Aminu Kano Teaching Hospital, Kano, Nigeria
| | - Abiodun M Adeoye
- Department of Medicine, University of Ibadan, Ibadan, Nigeria.,Institute of Cardiovascular Diseases, University of Ibadan, Ibadan, Nigeria
| | - Josephine Akpalu
- Department of Community Health, University of Ghana Medical School, Accra, Ghana
| | | | - Hemant K Tiwari
- School of Public Health, University of Alabama at Birmingham, Birmingham, AL, USA
| | - Donna Arnett
- College of Public Health, University of Kentucky, Lexington, KY, USA
| | - Rufus Akinyemi
- Department of Medicine, Federal Medical Centre Abeokuta, Abeokuta, Nigeria.,Center for Genomic and Precision Medicine, University of Ibadan, Ibadan, Nigeria
| | - Mayowa O Owolabi
- Department of Medicine, University of Ibadan, Ibadan, Nigeria.,Center for Genomic and Precision Medicine, University of Ibadan, Ibadan, Nigeria
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Mendes V, Niforou A, Kasdagli MI, Ververis E, Naska A. Intake of legumes and cardiovascular disease: A systematic review and dose-response meta-analysis. Nutr Metab Cardiovasc Dis 2023; 33:22-37. [PMID: 36411221 DOI: 10.1016/j.numecd.2022.10.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 10/07/2022] [Accepted: 10/11/2022] [Indexed: 11/06/2022]
Abstract
AIMS To summarize the evidence on the association between the intake of legumes and the risk of cardiovascular disease (CVD) overall, coronary heart disease (CHD) and stroke, and to identify optimal intake levels for reduced disease risk through a systematic review and dose-response meta-analysis. DATA SYNTHESIS We have systematically searched PubMed, Scopus and Web of Science up to March, 2022 for the retrieval of intervention and observational studies (PROSPERO Reg. number: CRD42021247565). Pooled relative risks (RRs) comparing extreme categories of intake were computed using random-effects models. One-stage dose-response meta-analyses were also performed using random-effects models. 22 831 articles were screened resulting in 26 eligible observational studies (21 prospective cohort and 5 case-control studies). When comparing extreme categories of intake, the consumption of legumes was inversely associated with CVD (n = 25: RR = 0.94; 95%CI:0.89,0.99) and CHD (n = 16: RR = 0.90; 95%CI:0.85,0.96), but not with stroke (n = 9: RR = 1.00; 95%CI:0.93,1.08). We further found evidence for an inverse dose-response association with CHD, increasing in magnitude up to an intake of 400 g/week, after which the benefit seems to level-off. CONCLUSIONS The intake of legumes was associated with a reduced risk of CVD and CHD, but not with stroke, among individuals with the highest consumption levels. An intake level of 400 g/week seemed to provide the optimal cardiovascular benefit. Further research is needed to better understand the role of legumes in stroke subtypes.
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Affiliation(s)
- Vânia Mendes
- Department of Hygiene, Epidemiology and Medical Statistics, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece
| | - Aikaterini Niforou
- Department of Hygiene, Epidemiology and Medical Statistics, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece
| | - Maria I Kasdagli
- Department of Hygiene, Epidemiology and Medical Statistics, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece
| | - Ermolaos Ververis
- Department of Hygiene, Epidemiology and Medical Statistics, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece; European Food Safety Authority, Parma, Italy
| | - Androniki Naska
- Department of Hygiene, Epidemiology and Medical Statistics, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.
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Xu L, Cai J, Gao T, Ma A. Shellfish consumption and health: A comprehensive review of human studies and recommendations for enhanced public policy. Crit Rev Food Sci Nutr 2021; 62:4656-4668. [PMID: 33527847 DOI: 10.1080/10408398.2021.1878098] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Shellfish, including various species of mollusks (e.g., clams, oysters, and mussels) and crustaceans (e.g., shrimp and crab), have been a cornerstone of healthy dietary recommendations. However, beyond providing basic nutrition needs, their health-promoting effects have been suggested to include inflammation reduction and prevention of various chronic non-communicable diseases. Currently, studies on the association between shellfish consumption and health outcomes have reported conflicting results. The present comprehensive review summarized the latest studies on shellfish consumption and synthesized the available evidence on the potential health benefits or risks of shellfish consumption. The findings demonstrated that shellfish consumption may increase the risk of hyperuricemia and gout but may not increase the risk of type 2 diabetes, cardiovascular diseases, and thyroid cancer. Adequate evidence is lacking on the association between shellfish consumption and the risk of colorectal cancer, pancreatic cancer, oral cancer, endometriosis, hip fracture, cognitive function, wheeze, eczema and food allergy. Raw shellfish consumption may cause gastroenteritis and other diseases infected by bacteria or viruses. This review thus provides consumers and other relevant stakeholders with the latest evidence-based information on the potential benefits and risks of shellfish consumption.
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Affiliation(s)
- Lei Xu
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qngdao, China
| | - Jing Cai
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qngdao, China
| | - Tianlin Gao
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qngdao, China
| | - Aiguo Ma
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qngdao, China
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Qin P, Zhang M, Han M, Liu D, Luo X, Xu L, Zeng Y, Chen Q, Wang T, Chen X, Zhou Q, Li Q, Qie R, Wu X, Li Y, Zhang Y, Wu Y, Hu D, Hu F. Fried-food consumption and risk of cardiovascular disease and all-cause mortality: a meta-analysis of observational studies. Heart 2021; 107:1567-1575. [PMID: 33468573 DOI: 10.1136/heartjnl-2020-317883] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 11/16/2020] [Accepted: 12/01/2020] [Indexed: 11/03/2022] Open
Abstract
OBJECTIVE We performed a meta-analysis, including dose-response analysis, to quantitatively determine the association of fried-food consumption and risk of cardiovascular disease and all-cause mortality in the general adult population. METHODS We searched PubMed, EMBASE and Web of Science for all articles before 11 April 2020. Random-effects models were used to estimate the summary relative risks (RRs) and 95% CIs. RESULTS In comparing the highest with lowest fried-food intake, summary RRs (95% CIs) were 1.28 (1.15 to 1.43; n=17, I2=82.0%) for major cardiovascular events (prospective: 1.24 (1.12 to 1.38), n=13, I2=75.7%; case-control: 1.91 (1.15 to 3.17), n=4, I2=92.1%); 1.22 (1.07 to 1.40; n=11, I2=77.9%) for coronary heart disease (prospective: 1.16 (1.05 to 1.29), n=8, I2=44.6%; case-control: 1.91 (1.05 to 3.47), n=3, I2=93.9%); 1.37 (0.97 to 1.94; n=4, I2=80.7%) for stroke (cohort: 1.21 (0.87 to 1.69), n=3, I2=77.3%; case-control: 2.01 (1.27 to 3.19), n=1); 1.37 (1.07 to 1.75; n=4, I2=80.0%) for heart failure; 1.02 (0.93 to 1.14; n=3, I2=27.3%) for cardiovascular mortality; and 1.03 (95% CI 0.96 to 1.12; n=6, I2=38.0%) for all-cause mortality. The association was linear for major cardiovascular events, coronary heart disease and heart failure. CONCLUSIONS Fried-food consumption may increase the risk of cardiovascular disease and presents a linear dose-response relation. However, the high heterogeneity and potential recall and misclassification biases for fried-food consumption from the original studies should be considered.
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Affiliation(s)
- Pei Qin
- Department of Biostatistics and Epidemiology, Shenzhen University Health Science Center, Shenzhen, Guangdong, China.,Guangdong Provincial Key Laboratory of Regional Immunity and Diseases, Department of Pathology, Shenzhen University School of Medicine, Shenzhen, China
| | - Ming Zhang
- Department of Biostatistics and Epidemiology, Shenzhen University Health Science Center, Shenzhen, Guangdong, China.,Guangdong Provincial Key Laboratory of Regional Immunity and Diseases, Department of Pathology, Shenzhen University School of Medicine, Shenzhen, China
| | - Minghui Han
- Department of Epidemiology and Health Statistics, Zhengzhou University, Zhengzhou, Henan, China
| | - Dechen Liu
- Department of Epidemiology and Health Statistics, Zhengzhou University, Zhengzhou, Henan, China
| | - Xinping Luo
- Department of Biostatistics and Epidemiology, Shenzhen University Health Science Center, Shenzhen, Guangdong, China
| | - Lidan Xu
- Department of Nutrition, The Second Affilicated Hospital of Shenzhen University, Shenzhen, Guangdong, China
| | - Yunhong Zeng
- Department of Health Management, University of Chinese Academy of Sciences Shenzhen Hospital, Shenzhen, China
| | - Qing Chen
- Department of Mental Health, Bao'an Chronic Diseases Prevent and Cure Hospital, Shenzhen, China
| | - Tieqiang Wang
- Department of Infectious Disease Control and Prevention, Shenzhen Guangming District Center for Disease Control and Prevention, Shenzhen, China
| | - Xiaoliang Chen
- Department of Infectious Disease Control and Prevention, Shenzhen Guangming District Center for Disease Control and Prevention, Shenzhen, China
| | - Qionggui Zhou
- Department of Biostatistics and Epidemiology, Shenzhen University Health Science Center, Shenzhen, Guangdong, China
| | - Quanman Li
- Department of Epidemiology and Health Statistics, Zhengzhou University, Zhengzhou, Henan, China
| | - Ranran Qie
- Department of Epidemiology and Health Statistics, Zhengzhou University, Zhengzhou, Henan, China
| | - Xiaoyan Wu
- Department of Biostatistics and Epidemiology, Shenzhen University Health Science Center, Shenzhen, Guangdong, China
| | - Yang Li
- Department of Biostatistics and Epidemiology, Shenzhen University Health Science Center, Shenzhen, Guangdong, China
| | - Yanyan Zhang
- Department of Biostatistics and Epidemiology, Shenzhen University Health Science Center, Shenzhen, Guangdong, China
| | - Yuying Wu
- Department of Biostatistics and Epidemiology, Shenzhen University Health Science Center, Shenzhen, Guangdong, China
| | - Dongsheng Hu
- Department of Biostatistics and Epidemiology, Shenzhen University Health Science Center, Shenzhen, Guangdong, China.,Guangdong Provincial Key Laboratory of Regional Immunity and Diseases, Department of Pathology, Shenzhen University School of Medicine, Shenzhen, China
| | - Fulan Hu
- Department of Biostatistics and Epidemiology, Shenzhen University Health Science Center, Shenzhen, Guangdong, China .,Guangdong Provincial Key Laboratory of Regional Immunity and Diseases, Department of Pathology, Shenzhen University School of Medicine, Shenzhen, China
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