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非高密度脂蛋白胆固醇与高密度脂蛋白胆固醇比率与脑卒中风险之间的关联

王桐桐 王菲 姬冰霞 张耀 张晓英 张岩波

中国食物与营养2026,Vol.32Issue(6):27-36,10.
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中国食物与营养2026,Vol.32Issue(6):27-36,10.

非高密度脂蛋白胆固醇与高密度脂蛋白胆固醇比率与脑卒中风险之间的关联

Association Between Non-High-Density Lipoprotein Cholesterol to High-Density Lipoprotein Cholesterol Ratio(NHHR)and Stroke Risk

王桐桐 1王菲 1姬冰霞 1张耀 1张晓英 2张岩波3

作者信息

  • 1. 山西中医药大学,山西 晋中 030619
  • 2. 山西省针灸医院,太原 030001
  • 3. 山西中医药大学,山西 晋中 030619||山西医科大学重大疾病风险评估山西省重点实验室,太原 030001
  • 折叠

摘要

Abstract

[Objective]The aim of this study was to assess the association between NHHR and stroke risk in adults.[Method]A total of 28 827 adult participants from the National Health and Nutrition Examination Survey(NHANES)from 2003 to 2018 were selected for the study.The association between NHHR and stroke risk was explored by multifactorial logistic regression modeling,restricted cubic spline,subgroup and sensitivity analyses.[Result]A total of 28 827 participants were included,of whom 1 091(3.79%)reported a history of stroke.Multifactorial logistic regression showed a 42%reduction in stroke risk in participants in the highest quartile compared with the lowest quartile of NHHR(OR=0.58,95%CI:0.40-0.86,P=0.006).Restricted cubic spline results showed an overall significant association between NHHR and stroke risk(P for overall<0.001)and a significant nonlinear relationship(P for non-linearity<0.001).Subgroup analyses showed that the association between NHHR and stroke risk was more significant(P<0.05)for those with college or higher educa-tion,married,regular physical activity,and no diabetes mellitus.For participants below the inflection point,for every one-unit increase in NHHR,stroke risk decreased by 40%.[Conclusion]NHHR levels showed a nonlinear association with stroke risk,suggesting that NHHR may play a unique role in cerebrovascular risk stratification and early warning.

关键词

非高密度脂蛋白胆固醇与高密度脂蛋白胆固醇比率/脑卒中/横断面研究

Key words

NHHR/stroke/cross-sectional study

引用本文复制引用

王桐桐,王菲,姬冰霞,张耀,张晓英,张岩波..非高密度脂蛋白胆固醇与高密度脂蛋白胆固醇比率与脑卒中风险之间的关联[J].中国食物与营养,2026,32(6):27-36,10.

基金项目

国家自然科学基金(项目编号:81872714) (项目编号:81872714)

山西省中医药管理局科研项目(项目编号:2023ZYYB2034) (项目编号:2023ZYYB2034)

山西中医药大学博士科研启动基金项目(项目编号:2023BK27) (项目编号:2023BK27)

山西省2025年度研究生教育创新计划-研究生实践创新项目(项目编号:2025SJ381) (项目编号:2025SJ381)

2023年山西中医药大学研究生优硕创新项目(项目编号:2023YS016) (项目编号:2023YS016)

2025年山西中医药大学研究生科研实践创新项目(项目编号:X2025SJ040). (项目编号:X2025SJ040)

中国食物与营养

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