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Substitutions between potatoes and other vegetables and risk of ischemic stroke

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Substitutions between potatoes and other vegetables and risk of ischemic stroke. / Hansen, Mette Damborg; Würtz, Anne Mette Lund; Hansen, Camilla Plambeck; Tjønneland, Anne; Rimm, Eric Bruce; Johnsen, Søren Paaske; Schmidt, Erik Berg; Overvad, Kim; Jakobsen, Marianne Uhre.

I: European Journal of Nutrition, Bind 60, 2021, s. 229–237.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Hansen, MD, Würtz, AML, Hansen, CP, Tjønneland, A, Rimm, EB, Johnsen, SP, Schmidt, EB, Overvad, K & Jakobsen, MU 2021, 'Substitutions between potatoes and other vegetables and risk of ischemic stroke', European Journal of Nutrition, bind 60, s. 229–237. https://doi.org/10.1007/s00394-020-02237-w

APA

Hansen, M. D., Würtz, A. M. L., Hansen, C. P., Tjønneland, A., Rimm, E. B., Johnsen, S. P., Schmidt, E. B., Overvad, K., & Jakobsen, M. U. (2021). Substitutions between potatoes and other vegetables and risk of ischemic stroke. European Journal of Nutrition, 60, 229–237. https://doi.org/10.1007/s00394-020-02237-w

Vancouver

Hansen MD, Würtz AML, Hansen CP, Tjønneland A, Rimm EB, Johnsen SP o.a. Substitutions between potatoes and other vegetables and risk of ischemic stroke. European Journal of Nutrition. 2021;60:229–237. https://doi.org/10.1007/s00394-020-02237-w

Author

Hansen, Mette Damborg ; Würtz, Anne Mette Lund ; Hansen, Camilla Plambeck ; Tjønneland, Anne ; Rimm, Eric Bruce ; Johnsen, Søren Paaske ; Schmidt, Erik Berg ; Overvad, Kim ; Jakobsen, Marianne Uhre. / Substitutions between potatoes and other vegetables and risk of ischemic stroke. I: European Journal of Nutrition. 2021 ; Bind 60. s. 229–237.

Bibtex

@article{9c8ba638fed749cb848c5b288dd3bd79,
title = "Substitutions between potatoes and other vegetables and risk of ischemic stroke",
abstract = "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.",
keywords = "Cohort study, Diet, Ischemic stroke, Potatoes, Substitution models, Vegetables",
author = "Hansen, {Mette Damborg} and W{\"u}rtz, {Anne Mette Lund} and Hansen, {Camilla Plambeck} and Anne Tj{\o}nneland and Rimm, {Eric Bruce} and Johnsen, {S{\o}ren Paaske} and Schmidt, {Erik Berg} and Kim Overvad and Jakobsen, {Marianne Uhre}",
year = "2021",
doi = "10.1007/s00394-020-02237-w",
language = "English",
volume = "60",
pages = "229–237",
journal = "European Journal of Nutrition",
issn = "1436-6207",
publisher = "Springer Medizin",

}

RIS

TY - JOUR

T1 - Substitutions between potatoes and other vegetables and risk of ischemic stroke

AU - Hansen, Mette Damborg

AU - Würtz, Anne Mette Lund

AU - Hansen, Camilla Plambeck

AU - Tjønneland, Anne

AU - Rimm, Eric Bruce

AU - Johnsen, Søren Paaske

AU - Schmidt, Erik Berg

AU - Overvad, Kim

AU - Jakobsen, Marianne Uhre

PY - 2021

Y1 - 2021

N2 - 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.

AB - 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.

KW - Cohort study

KW - Diet

KW - Ischemic stroke

KW - Potatoes

KW - Substitution models

KW - Vegetables

U2 - 10.1007/s00394-020-02237-w

DO - 10.1007/s00394-020-02237-w

M3 - Journal article

C2 - 32274553

AN - SCOPUS:85083447100

VL - 60

SP - 229

EP - 237

JO - European Journal of Nutrition

JF - European Journal of Nutrition

SN - 1436-6207

ER -

ID: 247381142