The associations of major foods and fibre with risks of ischaemic and haemorrhagic stroke: a prospective study of 418 329 participants in the EPIC cohort across nine European countries
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- The associations of major foods and fibre with risks of ischaemic and haemorrhagic stroke
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Aim To investigate the associations between major foods and dietary fibre with subtypes of stroke in a large prospective cohort.
Methods and results We analysed data on 418 329 men and women from nine European countries, with an average of 12.7years of follow-up. Diet was assessed using validated country-specific questionnaires which asked about habitual intake over the past year, calibrated using 24-h recalls. Multivariable-adjusted Cox regressions were used to estimate hazard ratios (HRs) for ischaemic and haemorrhagic stroke associated with consumption of red and processed meat, poultry, fish, dairy foods, eggs, cereals, fruit and vegetables, legumes, nuts and seeds, and dietary fibre. For ischaemic stroke (4281 cases), lower risks were observed with higher consumption of fruit and vegetables combined (HR; 95% CI per 200g/day higher intake, 0.87; 0.82-0.93, P-trend
Conclusion Risk of ischaemic stroke was inversely associated with consumption of fruit and vegetables, dietary fibre, and dairy foods, while risk of haemorrhagic stroke was positively associated with egg consumption. The apparent differences in the associations highlight the importance of examining ischaemic and haemorrhagic stroke subtypes separately.
Original language | English |
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Journal | European Heart Journal |
Volume | 41 |
Issue number | 28 |
Pages (from-to) | 2632-2640 |
Number of pages | 9 |
ISSN | 0195-668X |
DOIs | |
Publication status | Published - 2020 |
- Diet, Fruit, Vegetables, Fibre, Ischaemic stroke, Haemorrhagic stroke, DOSE-RESPONSE METAANALYSIS, PROCESSED MEAT CONSUMPTION, CORONARY-HEART-DISEASE, CARDIOVASCULAR-DISEASE, BLOOD-PRESSURE, DIETARY FIBER, DAIRY CONSUMPTION, FISH CONSUMPTION, GRAIN CONSUMPTION, EGG CONSUMPTION
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