Dietary total antioxidant capacity in relation to stroke among Iranian adults

Abstract

Objective: This study was conducted to investigate the association between dietary TAC and odds of stroke among Iranian adults. Methods: This case-control study was done on 195 hospitalized stroke cases and 195 hospital-based controls in Al-Zahra hospital, Isfahan, Iran. Dietary TAC was estimated using the ferric-reducing antioxidant power (FRAP) international databases. Stroke was confirmed by a trained neurologist using standard imaging methods. Results: Mean dietary TAC was not significantly different comparing cases and controls (10.2 +/- 6.0 vs. 10.4 +/- 4.8, P = 0.61). However, after adjustment for potential confounders including dietary intakes of fiber and omega-3 fatty acids, we found an almost significant inverse association between dietary TAC and odds of stroke; such that each unit increase in dietary TAC was associated with 29 reduced odds of stroke (OR: 0.71; 95 CI: 0.50-1.01, P = 0.06). When we examined the association across tertiles of dietary TAC, we found that after controlling for potential confounders, those in the top tertile of dietary TAC were 51 less likely to have a stroke than those in the bottom tertile (0.49; 0.23-1.00). Discussion: We found an almost significant inverse association between dietary TAC and odds of stroke.