Abstract
This study explores the association of cheese consumption with stroke using a Mendelian randomization (MR) approach, which leverages genetic variations to minimize confounding. The study analyzed the impact of cheese cheese dietary habits on stroke, mediated by 44 biomarkers, including blood cells, biochemical markers, and blood pressure indicators. The findings show that cheese consumption is associated with lower stroke risk (OR = 0.715, P = 0.000279). Seven key biomarkers were identified as intermediaries in this relationship: apolipoprotein B (1.70%), aspartate aminotransferase (1.68%), cystatin C (2.50%), glucose (4.40%), sex hormone binding globulin (2.14%), urate (3.70%), and diastolic blood pressure (11.94%). These biomarkers help explain the biological pathways through which cheese intake may influence stroke risk, with diastolic blood pressure contributing the most to the protective effect. Despite these findings, the study notes limitations, such as the absence of specific data on cheese types and the emphasis on individuals of European ancestry may restrict the applicability of the findings to broader populations. Further research is required to validate these results and clarify the underlying mechanisms of the identified biomarkers in stroke prevention.
Published Version
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