|
KMID : 0363320020230010025
|
|
Journal of Korean Oriental Internal Medicine
2002 Volume.23 No. 1 p.25 ~ p.31
|
|
|
Coffee Consumption and Stroke in Korean
|
|
Bu Song-Ah
Ko Seong-Gyu
|
|
|
Abstract
|
|
|
Objectives : To prevent stroke, it is very important to reduce risk factors which might cause stroke. However, previous studies that having investigated coffee consumption associated with stroke reported various results. In addition, there were only a few studies based on the Korean population. Therefore, we studied the association of coffee consumption and the possibility of getting stroke among Koreans.
Methods : A case-control study was carried out on 207 cases(stroke patients) and 207 controls(non-stroke patients) in a hospital. Information on characteristics, health habits, dietary habits and coffee consumption were obtained through direct interview by using an organized questionnaire; WHR(Waist-Hip Ratio) was determined through physical examination. The coffee consumption was classified by the average frequency of intake, such as less than 1 cup/day, 2-3 cups/day, more than 5 cups/day). Possible confounding effects of age, sex, smoking and alcohol drinking were controlled by multiple logistically regressive analysis.
Results : After adjusting age and sex, coffee consumption significantly increased risk factors of stroke({leq}1 cup/day OR=1.018, 95% CI=0.631-1.644; 2-3 cup/day OR=1.782, 95%CI=1.032-3.079;{geq}5 cup/day OR=1.210, 95% CI=0.588-2.490). When other factors were controlled, the risk factors of stroke were associated with alcohol drinking, whereas no significant association was observed with coffee consumption.
Conclusion : Coffee consumption is not a major risk factor of causing stroke in this study. Prospective and cohort study on the association between coffee consumption and the possibility of getting strokes among the Korean population will be needed in the future.
|
|
|
KEYWORD
|
|
|
coffee consumption, stroke, Korean population
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|