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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

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

  • Tammy Y. N. Tong
  • Paul N. Appleby
  • Timothy J. Key
  • Christina C. Dahm
  • Kim Overvad
  • Anja Olsen
  • Verena Katzke
  • Tilman Kuhn
  • Heiner Boeing
  • Anna Karakatsani
  • Eleni Peppa
  • Antonia Trichopoulou
  • Elisabete Weiderpass
  • Giovanna Masala
  • Sara Grioni
  • Salvatore Panico
  • Rosario Tumino
  • Jolanda M. A. Boer
  • W. M. Monique Verschuren
  • J. Ramon Quiros
  • Antonio Agudo
  • Miguel Rodriguez-Barranco
  • Liher Imaz
  • Maria-Dolores Chirlaque
  • Conchi Moreno-Iribas
  • Gunnar Engstrom
  • Emily Sonestedt
  • Marcus Lind
  • Julia Otten
  • Kay-Tee Khaw
  • Dagfinn Aune
  • Elio Riboli
  • Nicholas J. Wareham
  • Fumiaki Imamura
  • Nita G. Forouhi
  • Emanuele di Angelantonio
  • Angela M. Wood
  • Adam S. Butterworth
  • Aurora Perez-Cornago

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.

OriginalsprogEngelsk
TidsskriftEuropean Heart Journal
Vol/bind41
Udgave nummer28
Sider (fra-til)2632-2640
Antal sider9
ISSN0195-668X
DOI
StatusUdgivet - 2020

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