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Dietary antioxidants and the risk of ischemic stroke: the Rotterdam Study.
Neurology 2003; 61(9):1273-5Neur

Abstract

In the Rotterdam Study, the authors investigated whether high intake of antioxidants from food is associated with the risk of stroke. Among 5,197 participants who were followed on average for 6.4 years, 227 ischemic strokes occurred. Higher intake of antioxidants was associated with a lower risk of stroke. The relationship was dose-dependent, significant for vitamin C, and most pronounced in smokers. These results agree with the view that high dietary intake of antioxidants, in particular vitamin C and--in smokers--vitamin E, reduces the risk of stroke.

Authors+Show Affiliations

Department of Epidemiology & Biostatistics, Erasmus Medical Center Rotterdam, The Netherlands.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14610137

Citation

Vokó, Z, et al. "Dietary Antioxidants and the Risk of Ischemic Stroke: the Rotterdam Study." Neurology, vol. 61, no. 9, 2003, pp. 1273-5.
Vokó Z, Hollander M, Hofman A, et al. Dietary antioxidants and the risk of ischemic stroke: the Rotterdam Study. Neurology. 2003;61(9):1273-5.
Vokó, Z., Hollander, M., Hofman, A., Koudstaal, P. J., & Breteler, M. M. (2003). Dietary antioxidants and the risk of ischemic stroke: the Rotterdam Study. Neurology, 61(9), pp. 1273-5.
Vokó Z, et al. Dietary Antioxidants and the Risk of Ischemic Stroke: the Rotterdam Study. Neurology. 2003 Nov 11;61(9):1273-5. PubMed PMID: 14610137.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary antioxidants and the risk of ischemic stroke: the Rotterdam Study. AU - Vokó,Z, AU - Hollander,M, AU - Hofman,A, AU - Koudstaal,P J, AU - Breteler,M M B, PY - 2003/11/12/pubmed PY - 2004/1/15/medline PY - 2003/11/12/entrez SP - 1273 EP - 5 JF - Neurology JO - Neurology VL - 61 IS - 9 N2 - In the Rotterdam Study, the authors investigated whether high intake of antioxidants from food is associated with the risk of stroke. Among 5,197 participants who were followed on average for 6.4 years, 227 ischemic strokes occurred. Higher intake of antioxidants was associated with a lower risk of stroke. The relationship was dose-dependent, significant for vitamin C, and most pronounced in smokers. These results agree with the view that high dietary intake of antioxidants, in particular vitamin C and--in smokers--vitamin E, reduces the risk of stroke. SN - 1526-632X UR - https://www.unboundmedicine.com/medline/citation/14610137/full_citation L2 - http://www.neurology.org/cgi/pmidlookup?view=long&pmid=14610137 DB - PRIME DP - Unbound Medicine ER -