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Substitutions between potatoes and other vegetables and risk of ischemic stroke

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

  • Mette Damborg Hansen
  • Anne Mette Lund Würtz
  • Camilla Plambeck Hansen
  • Tjønneland, Anne
  • Eric Bruce Rimm
  • Søren Paaske Johnsen
  • Erik Berg Schmidt
  • Kim Overvad
  • Marianne Uhre Jakobsen

Purpose: Intake of vegetables has been associated with a lower risk of ischemic stroke in observational studies controlling for total energy intake. However, adjustment for energy intake introduces a substitution aspect, which affects the interpretation of the results. We investigated replacement of potatoes with other vegetables, substitutions between vegetable subgroups, and risk of ischemic stroke and ischemic stroke subtypes. Methods: The Danish Diet, Cancer and Health cohort included 57,053 participants aged 50–64 years at recruitment in 1993–1997. Diet was assessed from a validated 192-item semi-quantitative food frequency questionnaire. We calculated hazard ratios (HR) with 95% confidence intervals (CI) for the incidence of ischemic stroke using Cox proportional hazard regression. Results: During 13.5 years of follow-up, 1879 cases of ischemic stroke were identified including 319 cases of large-artery atherosclerosis and 844 cases of small-vessel occlusion. The adjusted HR for total ischemic stroke associated with food substitutions of equal amounts (500 g/week) was 0.86 (95% CI 0.76, 0.97) for replacement of potatoes with fruiting vegetables and 0.92 (95% CI 0.84, 1.02) for replacement of potatoes with other root vegetables. The HR for replacing potatoes with the sum of other vegetables was 0.95 (95% CI 0.90, 1.00). Substitution of cabbage for either potatoes, fruiting vegetables or other root vegetables was associated with a statistically non-significant higher risk of ischemic stroke. The patterns of associations were similar for ischemic stroke subtypes and for equivalent substitutions using isocaloric amounts. Conclusion: Replacing potatoes with fruiting vegetables was associated with a lower risk of ischemic stroke.

OriginalsprogEngelsk
TidsskriftEuropean Journal of Nutrition
Vol/bind60
Sider (fra-til)229–237
Antal sider9
ISSN1436-6207
DOI
StatusUdgivet - 2021

ID: 247381142