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Dietary antioxidants and the risk of ischemic stroke: the Rotterdam Study.

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.

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  • Authors+Show Affiliations

    ,

    Department of Epidemiology & Biostatistics, Erasmus Medical Center Rotterdam, The Netherlands.

    , , ,

    Source

    Neurology 61:9 2003 Nov 11 pg 1273-5

    MeSH

    Aged
    Antioxidants
    Ascorbic Acid
    Brain Ischemia
    Cohort Studies
    Comorbidity
    Diet
    Female
    Follow-Up Studies
    Fruit
    Humans
    Male
    Netherlands
    Risk
    Risk Reduction Behavior
    Stroke
    Vegetables
    Vitamin E

    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 -