title: Dairy consumption and stroke risk.
abstract: BACKGROUND
  Stroke is one of the most common causes of life-threatening disabilities and death around the world. Mortality rate is going to be doubled by 2030 in the Middle East countries. Prevention is a cost-effective approach to decrease risk of stroke. The present study assessed the relationship between dairy intake and stroke risk.
  
  
  METHODS
  This hospital-based case-control study was directed in a University hospital. The common food consumption of 129 men and women was assessed with food frequency questionnaire (FFQ). The relationship between fermented and non-fermented dairy intake and stroke were assessed between two patient groups.
  
  
  RESULTS
  Total of dairy intake were lower in patients with stroke than control group (13.36 vs 19.61% in men and 11.14 vs 15.02% in women). Similar relationships were observed betweenfermented and non-fermented dairy intake and stroke in both genders.
  
  
  CONCLUSIONS
  Lower dairyconsumption can increase stroke risk in men and women.
authors.affiliation: Food Security Research Center, Isfahan University of Medical Science, Isfahan, Iran.
authors.forename: Zahra
authors.initials: Z
authors.lastname: Maghsoudi
authors.forename: Gholamreza
authors.initials: G
authors.lastname: Askari
authors.forename: Reza
authors.initials: R
authors.lastname: Ghiasvand
authors.forename: Fariborz
authors.initials: F
authors.lastname: Khorvash
authors.forename: Bijan
authors.initials: B
authors.lastname: Iraj
authors.forename: Nafiseh
authors.initials: N
authors.lastname: Shokri
authors.forename: Leila
authors.initials: L
authors.lastname: Darvishi
keywords: Dairy; milk; stroke