Ischemic Stroke Burden from Dietary Risks in China: 1990-2019 GBD Study

BackgroundIn China, economic growth and lifestyle shifts have made dietary risks a major public health issue for ischemic stroke. This study examines the link between six dietary risks and ischemic stroke in China from 1990 to 2019, using 2019 Global Burden of Disease (GBD) data. MethodsData from GBD 2019 was primarily derived from Chinese monitoring systems, and the KaiLuan study focused on trends in ischemic stroke mortality and disability-adjusted life years (DALYs) associated with six dietary risks. Age-period-cohort and join-point regression methods were utilized, accounting for age, period, and cohort effects. ResultsIn 2019, deaths and DALYs attributable to six dietary risks were 283,083 and 7,082,849, respectively, marking a significant increase of 124.7% and 108.4% since 1990. Despite overall declines in mortality and DALY rates from 1990 to 2019 (annual average percentage change (AAPC): -0.5% for DALYs and -0.6% for deaths), ischemic stroke rates due to diets high in red meat (AAPC: 1.4% for DALYs and 1.3% for deaths). For five dietary risks, local drift curves indicated increasing trends with age, except for low fiber intake. DALYs rates peaked at 85-89 years for all except sodium, which peaked at 75-79 years. Mortality rates slightly increased under 79 years, but rose noticeably over 79. Men had higher numbers and rates of dietary risk-related strokes, but they experienced smaller declines than women. ConclusionsThe study reveals an increasing ischemic stroke burden due to high red meat diets and decreasing trends due to low vegetable intakes. Dietary risks associated with high sodium, low fruit, vegetable, and whole grain intakes led to increased numbers but decreased rates of ischemic stroke outcomes.