If you have a functioning stroke doctor and hospital, the nutritionist will be tasked to create hospital and take home diet protocols based on this. Well, is your doctor competent or not?
Global, Regional, and National Temporal Trends of Diet-related Ischemic Stroke Mortality and Disability from 1990 to 2019
Abstract
Background:
Stroke
is the second-leading cause of death and the third-leading cause of
disability in the general population worldwide. However, the changing
trend of ischemic stroke burden attributable to various dietary risk
factors has not been fully revealed and may contribute to a better
understanding of stroke epidemiology.
Aims:
Our
paper aimed to evaluate the temporal trend of diet-related ischemic
stroke burden to inform future research and policy-making.
Methods:
This
analysis was based on the data from the Global Burden of Disease (GBD)
Study 2019 (spanning years 1990 to 2019) and we used the joinpoint
regression to model temporal trends in diet-related ischemic stroke
burden across countries and regions of the world during the study
period. Six specific dietary factors known to influence stroke risk,
including sodium, red meat, fiber, vegetables, whole grains, and fruits,
were evaluated in the GBD study to determine their individual and joint
impact on ischemic stroke. The changing trend was primarily measured by
the average annual percent change (AAPC). Age-standardized rates (ASR)
of mortality and years lived with disability (YLD) per 100,000
population were used to evaluate disease burden. Finally, the
socioeconomic background, which was quantified as sociodemographic index
(SDI), and its association with diet-related ischemic stroke burden was
also explored with the Pearson correlation coefficient.
Results:
During
the study period, the ischemic stroke ASR of mortality attributable to
overall dietary risk decreased by an average of 1.6% per year, while the
ASR of YLD decreased by an average of 0.2% per year. High sodium diet
was still a key driver of diet-related ischemic stroke, accounting for
8.4% and 11.0% of deaths and disabilities respectively in 2019.
Additionally, we found a negative association between temporal evolution
of stroke burden and socioeconomic background (r=-0.6603 for mortality
and r=-0.4224 for disability, P<0.001), which suggested that the
developing countries with weak social and economic foundation faced
greater challenges from the ongoing burden of diet-related strokes
compared to developed countries.
Conclusions:
Our
study found declining trends and revealed the current status of
diet-related ischemic stroke mortality and disability. Interdisciplinary
countermeasures involving the development of effective food policies,
evidence-based guidelines, and public education are needed in the future
to combat this global epidemic.
Data access statement:
The data used for analysis were open-access and can be obtained from https://vizhub.healthdata.org/gbd-results/.
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