The Korea Herald


Lack of vitamin D ups stroke risk in some

By 배현정

Published : May 26, 2012 - 16:02

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Japanese-American men who did not eat foods rich in vitamin D had an increased risk of stroke later in life, U.S. researchers found.

Lead author Dr. Gotaro Kojima of the John A. Burns School of Medicine at the University of Hawaii in Honolulu said sunlight is generally the greatest source of vitamin D, but synthesizing it from the sun gets more difficult as one ages, so older people are advised to eat more foods rich in vitamin D -- fortified milk, breakfast cereal, fatty fish and egg yolks -- or take supplements.

Study participants included 7,385 Japanese-American men who were age 45-69 and living in Hawaii in the mid- to late-1960s when they were first examined and interviewed about what they had eaten in the previous 24 hours.

Researchers separated the participants into four groups of approximately 1,845 each -- depending on how much vitamin D they had consumed.

The researchers analyzed study participants' medical records through 1999, roughly 34 years after the initial exams, to determine the incidence of stroke. Strokes occurred in 960 men during the follow up period.

After factoring in age, calorie intake, body-mass index, hypertension, diabetes, cigarette smoking, physical activity, cholesterol levels and alcohol intake, the study found men who consumed the least dietary vitamin D had a 22 percent higher risk of stroke and a 27 percent increase risk of ischemic -- blood-clot related -- stroke compared to those consuming the highest levels of vitamin D.

The findings were published in the journal Stroke.

<한글 기사>

비타민 D 부족으로 급사할 수 있어

비타민 D를 충분히 섭취하지 않은 일본계 미국인들은 중년 이후에 뇌졸중을 겪을 가능성이 큰 것으로 드러났다.
호놀루루 하와이 대학의 코지마 고타로 박사는 나이가 들수록 태양빛에서 비타민 D를 합성해내기 어려워지므로 우유나 씨리얼, 생선이나 달걀 노른자 등의 음식 또는 영양제 섭취를 늘려야 한다고 주장했다.
실험은 하와이에 거주하는 45세에서 60세 사이의 일본계 미국인 7,385명을 대상으로 했다. 이들은 1960년대에도 동일한 실험을 받은 적이 있었다.
이들은 지난 24시간 동안 각자 비타민 D를 얼마나 섭취했냐에 따라서 4개 그룹으로 나뉘었다.
나이, 칼로리, BMI 지수, 흡연, 음주, 운동 여부, 콜레스테롤 등의 요소를 제외하면 비타민 D를 제일 적게 섭취하는 그룹이 제일 많이 섭취하는 그룹보다 뇌졸중에 걸릴 확률이 22% 높은 것으로 나왔다.