表 1. Analysis of the clinical data of PSCI patients and healthy controls.
PSCI组与对照组临床指标分析结果
| Clinical characteristic | HC group (n=23) | PSCI group (n=24) | P |
| HC: Healthy control; PSCI: Post-stroke cognitive impairment; Dietary habit: Meat means meat (meat, eggs) ratio≥50%, vegetarian means meat (meat, eggs) ratio<50%; Fried/preserved food: Yes indicates the total frequency of fried or preserved food≥3 times per week, otherwise no. | |||
| Age/yr. | 58.13±8.25 | 63.17±12.58 | 0.113 |
| Sex (male/female)/case | 10/13 | 16/8 | 0.055 |
| BMI/(kg/m2) | 23.86±2.10 | 24.73±1.67 | 0.119 |
| Education/yr. | 9.39±2.08 | 9.75±2.38 | 0.586 |
| Smoke (yes/no)/case | 7/16 | 13/11 | 0.100 |
| Alcohol (yes/no)/case | 5/18 | 11/13 | 0.081 |
| Dietary habit (meat/vegetable)/case | 10/13 | 17/7 | 0.058 |
| Staple food proportion
(≥50%/<50%)/case |
8/15
|
11/13
|
0.440
|
| Fried/preserved food (yes/no)/case | 8/15 | 7/17 | 0.680 |
| Defecation
(≥once a day/<once a day)/case |
16/7
|
12/12
|
0.172
|
| Fecal character (soft/hard)/case | 18/5 | 13/11 | 0.081 |
| MMSE/score | 28.83±1.67 | 14.00±2.83 | <0.001 |
| MoCA/score | 29.09±1.20 | 13.25±3.47 | <0.001 |