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This study clarifies the relationship between dietary constituents and the estimated stroke risk score. The risk simulation software used was developed from the risk simulation formula based on the Framingham Study. We calculated the risk scores of twenty-six hundred persons who participated in an annual health check in K city (Aomori pref.) in 2005. We randomly selected from these participants two hundred persons each of matched sex and age who were assigned to high-risk and low-risk groups. We asked them to cooperate with a dietary examination, receiving positive responses from twenty in the former group and twenty-eight in the latter group. Three-day dietary records kept by disposable camera and menu cards were used to estimate the daily food and nutrient intake according to the Standard Tables of Food Composition in Japan (5th revised edition).A marked difference between the high-risk and low-risk groups for stroke was apparent in the blood pressure. The intake of vegetables, fruit and milk as foods, and the intake of potassium, calcium, vitamin B1, vitamin C, saturated fatty acids and fiber as dietary constituents were significantly lower in the high-risk group. On the other hand, the intake of processed foods like fish by the high-risk group was significantly higher than by the low-risk group. This difference may explain the higher salt intake and Na/K ratio in the former group.It is suggested from these results that the higher sodium intake and lower intake of potassium, anti-oxidative vitamins, dietary fiber and calcium may have induced the higher blood pressure in high risk group via oxidative stress, and that such effects may be associated with the increased risk of stroke in the high-risk group.

Comparison between the Stroke Risk Score Calculated from Annual Health Check Data and the Intakes of Dietary Constituents