栄養と脳卒中リスク

栄養と脳卒中リスクに関するレビュー論文です。

Nutrition and the risk of stroke
The Lancet Neurology, Volume 11, Issue 1, Pages 66 - 81, January 2012

詳しい内容は、内科開業医のお勉強日記のブログに掲載されていますので、ご参照ください。

http://intmed.exblog.jp/14165209/

個別のビタミンや栄養素単独で脳卒中を予防できることは少ないようです。過栄養も低栄養も脳卒中予防には問題という、当たり前と言えば当たり前の結果となっています。

Summary
Poor nutrition in the first year of a mother's life and undernutrition in utero, infancy, childhood, and adulthood predispose individuals to stroke in later life, but the mechanism of increased stroke risk is unclear. Overnutrition also increases the risk of stroke, probably by accelerating the development of obesity, hypertension, hyperlipidaemia, and diabetes. Reliable evidence suggests that dietary supplementation with antioxidant vitamins, B vitamins, and calcium does not reduce the risk of stroke. Less reliable evidence suggests that stroke can be prevented by diets that are prudent, aligned to the Mediterranean or DASH (Dietary Approaches to Stop Hypertension) diets, low in salt and added sugars, high in potassium, and meet, but do not exceed, energy requirements. Trials in progress are examining the effects of vitamin D and marine omega-3 fatty acid supplementation on incidence of stroke. Future challenges include the need to improve the quality of evidence linking many nutrients, foods, and dietary patterns to the risk of stroke.