Home Medizin US-Studie zeigt, dass ernährungsbedingte Entzündungen das Schlaganfallrisiko erhöhen können

US-Studie zeigt, dass ernährungsbedingte Entzündungen das Schlaganfallrisiko erhöhen können

von NFI Redaktion

In a recent study published in BMC Public Health, a group of researchers investigated the association between dietary inflammatory index (DII) and stroke incidence in the United States population using data from the National Health and Nutrition Examination Survey (NHANES) 1999–2018.

Study: Association between dietary inflammatory index and stroke in the US population: Insights from NHANES 1999–2018. Image source: Peakstock/Shutterstock.com



Study: Association between dietary inflammatory index and stroke in the US population: Insights from NHANES 1999–2018. Image source: Peakstock/Shutterstock.com

Background

Strokes, a major global health issue, are increasing in prevalence due to modifiable risk factors such as obesity and high blood pressure, especially in younger adults.

Systemic inflammation, often characterized by elevated inflammatory biomarkers such as Interleukin-1β (IL-1β) and IL-6, is a key factor in stroke development. Dietary habits significantly impact this inflammation; high-fat Western diets increase inflammation, while Mediterranean diets have a protective effect.

The DII assesses the inflammatory potential of a diet, with most studies indicating a positive relationship between higher DII and stroke, although some results are inconsistent, highlighting the need for further research in this area.

About the Study

Study Results

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