A recent study demonstrated the potential of dietary intervention to reduce stroke incidence by half by reducing systemic inflammation.
By Dr. Liji Thomas, MDMar 25 2024Reviewed by Danielle Ellis, B.Sc. A recent study in Scientific Reports indicates a positive correlation between elevated Dietary Inflammatory Index scores and increased parameters related to insulin resistance among American adult populations.
Earlier research has also shown a rise in acute inflammatory mediators while a stroke is occurring, allowing them to be used as biomarkers to predict the course of the stroke or the risk of complications. However, the association of the DII with stroke risk is unclear at present. Various studies have thrown up contradictory findings. This could be because of factors like insulin resistance that are caused by inflammatory diet patterns and enhance the stroke risk. Thus, IR could mediate the interaction of diet with stroke.
There was also an increasing trend in the odds of stroke occurrence with rising DII scores, reflecting a consistent dose-response relationship. The authors acknowledge the discordance with recent French and Australian studies that failed to show an association between DII scores and stroke risk. This could be due to the limited number of stroke patients, the variation in age and sex characteristics, and dietary and cultural norms across the different studies, they say.
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