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目的探讨脑卒中的危险因素,为预防和控制脑卒中的发生提出干预对策。方法采用1∶1配比病例对照研究方法,初步估计并分析脑卒中的比值比、人群归因危险度和几种因素的综合人群归因危险度。结果高血压、吸烟、饮酒、喜食咸食是脑卒中的危险因素,OR值分为4.658、2.483、2.209、3.623,调整人群归因危险度(PAR s)分别0.4 698、0.1 776、0.1 078、0.2 271,综合的人群归因危险度(PAR)为0.6 835;常喝鲜奶和经常进行体育锻炼是脑卒中的保护性因素,OR值分为0.236和0.423。结论控制高血压,并对其生活行为方式和饮食习惯加以干预,可降低脑卒中的发生率。
Objective To explore the risk factors of stroke and propose intervention measures for the prevention and control of stroke. Methods A 1: 1 matched case-control study was used to estimate and analyze the odds ratio of stroke, the risk of attribution of the population and the risk of the general population due to several factors. Results Hypertension, smoking, drinking and eating salty food were the risk factors for stroke. The odds ratios (ORs) were 4.658, 2.483, 2.209, 3.663, respectively. The adjustment of population attributable risk (PARs) were 0.4 698,0.1 776,0.1 078 , 0.2 271 respectively. The general population attributable risk (PAR) was 0.6 835. Eating fresh milk and regular physical activity were protective factors for stroke, with OR values of 0.236 and 0.423, respectively. Conclusions Controlling hypertension and intervening in its lifestyle and eating habits can reduce the incidence of stroke.