Association between dietary pickle intake and stroke: A case control study

摘要

Pickles are a salty, oily food item which form a regular part of Indian diets. Both high salt and high fat diet are risk factors for stroke. We studied 112 stroke patients and 100 non afflicted controls regarding their dietary pickle ingestion as a case control study. The percentage of pickle exposure was similar in stroke patients and controls. (63.4% vs 56%, p?=?0.27). The quantity of pickle intake per day was more in stroke patients than in controls. p?=?0.008. However, the mean number of years of pickle intake was lower in stroke patients than in controls. (18.7 vs 24.2), p?=?0.02. Hence the relationship between pickle intake and stroke incidence is complicated. A large cohort study might elucidate the association.