The associations of stroke risk and risk factors with dietary intakes and biomarkers of magnesium and protein

Bain, Lucy (2015) The associations of stroke risk and risk factors with dietary intakes and biomarkers of magnesium and protein. Doctoral thesis, University of East Anglia.

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Abstract

Background: Stroke is a leading cause of morbidity and mortality, the majority of stroke cases are first events, and therefore primary prevention is essential. Stroke risk and major risk factors, blood pressure (BP) and lipid profile, may be modified by diet. The associations of dietary magnesium and protein intake on these outcomes has been understudied in parallel in a single population and the relationship between diet, nutritional biomarkers and BP is lacking in older populations.
Aim: To determine associations between dietary magnesium and protein intakes and biomarkers with BP, lipid profile and stroke risk.
Methods: This cross-sectional study included 4,443 men and women, a representative sub-sample of the EPIC-Norfolk cohort, aged 39-80 and 234 older men and women, aged 65-79, from the NU-AGE study. Multiple regression analysis and cox-proportional hazards model were used to assess associations between dietary magnesium and protein intakes, with BP, lipids and stroke risk. Dietary and biomarkers of magnesium and protein were assessed in relation to BP in the NU-AGE cohort.
Results: BP was significantly inversely associated with dietary magnesium in men, total and animal protein in women and plant protein (diastolic BP only) for both sexes. Inconsistent relationships were identified between lipid levels and dietary magnesium and protein intakes with discrepancies between sexes. Men with the lowest 10% of magnesium intake were at highest risk of stroke. There was no significant relationship with other dietary intakes and stroke risk. In the NU-AGE study serum magnesium was not correlated with BP in men or women, and urinary urea nitrogen was inversely correlated with diastolic BP in men only.
Conclusions: Dietary intakes of magnesium and protein have the potential to modify stroke risk. A diet higher in plant foods such as wholegrains, green vegetables, nuts, and legumes and quality animal protein may be beneficial in preventing stroke.

Item Type: Thesis (Doctoral)
Faculty \ School: Faculty of Medicine and Health Sciences > Norwich Medical School
Depositing User: Mia Reeves
Date Deposited: 05 May 2016 10:31
Last Modified: 05 May 2016 10:31
URI: https://ueaeprints.uea.ac.uk/id/eprint/58578
DOI:

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