Association between dietary iron intake and stroke in U.S. adults: a cross-sectional study
This research revealed a non-linear, L-shaped association between dietary iron intake and the likelihood of stroke among U.S. adults. For individuals consuming less than 8.09 mg/day, higher iron intake was correlated with a reduced risk of stroke. Nonetheless, additional prospective investigations are required to clarify and confirm this relationship.
Authors
- Xiangyu Dai
- Qianxin Hu
- Y. Y. Ji (ORCID: https://orcid.org/0000-0003-1169-5250)
- Bing Li
- Haixin Zeng (ORCID: https://orcid.org/0009-0004-1510-8660)
Institutions
- Jiangnan University (CN)
- University Medical Center (US)
- Wuxi No.2 People's Hospital (CN)
- Wuxi People's Hospital (CN)
Publication Details
- Journal
- Neurological Research
- Published
- 2025-10-24
- DOI
- https://doi.org/10.1080/01616412.2025.2579715
- Primary Topic
- Nutritional Studies and Diet
- Type
- article
- Field-Weighted Citation Impact
- 0.00