July 1, 2016BMJ Open169 citationsOpen Access

Dietary sodium-to-potassium ratio as a risk factor for stroke, cardiovascular disease and all-cause mortality in Japan: the NIPPON DATA80 cohort study

AOAkira Okayama NONagako Okuda KMKatsuyuki Miura

Structured PICO

Is dietary sodium-to-potassium ratio a risk factor for mortality from stroke, cardiovascular disease, and all causes in a Japanese population?

Population

Japanese population (NIPPON DATA80 cohort)

Intervention

Dietary sodium-to-potassium (Na-K) ratio assessed by a 3-day weighing dietary record

Outcome

Mortality from haemorrhagic stroke, all stroke, cardiovascular disease (CVD), and all causeshard clinical

Dietary sodium-to-potassium ratio is a significant risk factor for stroke, cardiovascular disease, and all-cause mortality in the Japanese population.

Abstract

Dietary Na-K ratio assessed by a 3-day weighing dietary record was a significant risk factor for mortality from haemorrhagic stroke, all stroke, CVD and all causes among a Japanese population.

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