DIETARY TOTAL ANTIOXIDANT CAPACITY IN RELATION TO STROKE AMONG IRANIAN ADULTS

Limited data are available linking dietary total antioxidant capacity (TAC) to the
risk of stroke. This study was conducted to investigate the association between dietary TAC and odds
of stroke among Iranian adults.
Materials & Methods: This case-control study was done on 195 hospitalized stroke cases and 195
hospital-based controls in Al-Zahra hospital, Isfahan, Iran. Dietary intake of participants was assessed
using a validated detailed food frequency questionnaire. Dietary TAC was estimated using the ferricreducing antioxidant power (FRAP) international databases. Stroke was confirmed by a trained
neurologist using standard imaging methods. Demographic information were obtained by related
questionnaire. Anthropometric data were measured by appropriate scale and meter. Physical activity
was also assessed by specific questionnaire and reported as MET-min/day.
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 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 stroke than those in the bottom tertile (marginally significant)
(OR=0.49; 0.49-1.00, p=0.12).
Conclusion: We found an almost significant inverse association between dietary TAC and odds of
stroke. Further studies of prospective design are required to confirm these findings.