Journal of Stroke and Cerebrovascular Diseases
Original ArticleWhite Rice-Based Food Consumption and Ischemic Stroke Risk: A Case-Control Study in Southern China
Section snippets
Subjects
Subjects were recruited between July 2007 and July 2008 from 3 teaching hospitals within Foshan city in the Guangdong Province of southern China: First People's Hospital of Shunde, First People's Hospital of Nanhai, and Second People's Hospital of Foshan. Cases were incident ischemic stroke patients referred from the inpatient wards of the hospital neurology departments. Controls were recruited during the same period from outpatient clinics of the Departments of Gastroenterology, Dermatology,
Results
A total of 500 incident stroke patients and 600 eligible controls were approached initially. Of the 427 cases and 512 controls who signed a consent form and agreed to participate, 374 cases and 464 controls eventually completed the interview, representing a final response rate of 74.8% and 77.3%, respectively. No significant differences in mean age and gender distribution were found between consenting participants and those who refused or withdrew from the study.
Table 1 summarizes
Discussion
This was the first study to investigate the relationship between habitual rice product consumption and risk of ischemic stroke in southern China where rice-based foods are widely consumed. Higher intakes of cooked rice, congee, and rice noodle were found to be associated with increased risk of ischemic stroke independent of other risk factors, with significant dose-response relationships observed. The results are consistent with previous studies on refined carbohydrates conducted in Western
Acknowledgment
We acknowledge the cooperation received from the patients and their families. We also thank the neurologists of the participating hospitals who volunteered their time for the study.
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