Association between dietary oxidative balance score and stroke:a cross-sectional study based on NHANES database
Objective To explore the association between dietary oxidative balance score(DOBS)and the risk of stroke in adults,providing a basis for nutritional management of stroke patients.Methods A cross-sectional analysis was conducted based on the 2017-2018 National Health and Nutrition Examination Survey(NHANES)adult data.A multivariable Logistic regression model was used to analyze the association between DOBS and stroke risk,and a restricted cubic spline curve was constructed to test the quantitative relationship between DOBS and stroke risk.Results A total of 3023 adult participants were included,among whom 124 cases of stroke were identified.The overall DOBS of the study subjects was(35.89±8.06),and the DOBS level of stroke patients was lower than that of the control group,with a statistically significant difference between the groups(t=2.822,P=0.005).Multivariable Logistic regression results indicated that higher DOBS was independently associated with a reduced risk of stroke(OR=0.976,95%CI:0.954-0.999,P=0.037).RCS analysis showed a negative linear relationship between DOBS and stroke risk(Pnonlinear=0.402),and the dose-response relationship between the two was statistically significant(P=0.009).Conclusion There is a negative correlation between the risk of stroke in adults and DOBS.Optimizing dietary structure is beneficial for stroke prevention.
oxidative balance scorestrokeNHANEScross-sectional study
NETL
NSTL
万方数据
