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Dietary antioxidant capacity and risk for stroke in a prospective cohort study of Swedish men and women.
Nutrition. 2017 Jan; 33:234-239.N

Abstract

OBJECTIVE

Both observational studies and randomized trials have shown that a diet rich in antioxidants can reduce systemic inflammation and oxidative stress, two conditions that, together with obesity and smoking, are established risk factors for stroke. However, the association between antioxidant intake and risk for stroke is poorly understood, particularly when studying possible interaction with sex. We investigated the relationship of nonenzymatic antioxidant capacity (NEAC) on risk for stroke in a large Swedish prospective cohort.

METHODS

The cohort study included 34 555 men and women from the Swedish National March Cohort. NEAC was assessed using a detailed food frequency questionnaire, collected at baseline. We achieved complete follow-up from enrollment in 1997 through 2010 by record linkage to nationwide registers. We identified 1186 incident cases of a first stroke, of which 860 were ischemic, 201 hemorrhagic, and 125 unspecified. We used multivariable Cox proportional hazards models to estimate adjusted hazard ratios (HR) with 95% confidence intervals (CIs).

RESULTS

Compared with women in the lowest quartile of NEAC, women in the highest quartile had a 27% lower incidence of total stroke (HR, 0.73; 95% CI, 0.53-0.99; Ptrend = 0.03) and 35% lower incidence of ischemic stroke (HR, 0.65; 95% CI, 0.43-0.99; Ptrend = 0.01). Among men, the relationship between NEAC and risk for stroke was not statistically significant and all HRs were close to unity.

CONCLUSION

Findings from the present study suggest that dietary antioxidant capacity from different foods and beverages is inversely associated with risk for stroke, more specifically ischemic stroke, in women.

Authors+Show Affiliations

Department of Statistics and Quantitative Methods, University of Milano-Bicocca, Milan, Italy.Functional Food and Metabolic Stress Prevention Laboratory, Center for Food and Nutrition, Council for Agricultural Research and Economics CREA, Rome, Italy.Department of Medicine, Clinical Epidemiology Unit, Karolinska Institutet, Stockholm, Sweden; Department of Medicine, Clinic of Endocrinology, Metabolism and Diabetes, Karolinska University Hospital Huddinge, Stockhlom, Sweden.Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden.Department of Clinical Sciences and Community Health, University of Milan, Milan, Italy.Department of Clinical Sciences and Community Health, University of Milan, Milan, Italy.Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden.Department of Epidemiology, IRCCS - Istituto di Ricerche Farmacologiche "Mario Negri", Milan, Italy.Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden; Department of Epidemiology, Harvard School of Public Health, Boston, Massachusetts.Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden.Department of Statistics and Quantitative Methods, University of Milano-Bicocca, Milan, Italy; Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden. Electronic address: rino.bellocco@unimib.it.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27667181

Citation

Colarusso, Luca, et al. "Dietary Antioxidant Capacity and Risk for Stroke in a Prospective Cohort Study of Swedish Men and Women." Nutrition (Burbank, Los Angeles County, Calif.), vol. 33, 2017, pp. 234-239.
Colarusso L, Serafini M, Lagerros YT, et al. Dietary antioxidant capacity and risk for stroke in a prospective cohort study of Swedish men and women. Nutrition. 2017;33:234-239.
Colarusso, L., Serafini, M., Lagerros, Y. T., Nyren, O., La Vecchia, C., Rossi, M., Ye, W., Tavani, A., Adami, H. O., Grotta, A., & Bellocco, R. (2017). Dietary antioxidant capacity and risk for stroke in a prospective cohort study of Swedish men and women. Nutrition (Burbank, Los Angeles County, Calif.), 33, 234-239. https://doi.org/10.1016/j.nut.2016.07.009
Colarusso L, et al. Dietary Antioxidant Capacity and Risk for Stroke in a Prospective Cohort Study of Swedish Men and Women. Nutrition. 2017;33:234-239. PubMed PMID: 27667181.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary antioxidant capacity and risk for stroke in a prospective cohort study of Swedish men and women. AU - Colarusso,Luca, AU - Serafini,Mauro, AU - Lagerros,Ylva Trolle, AU - Nyren,Olof, AU - La Vecchia,Carlo, AU - Rossi,Marta, AU - Ye,Weimin, AU - Tavani,Alessandra, AU - Adami,Hans-Olov, AU - Grotta,Alessandra, AU - Bellocco,Rino, Y1 - 2016/07/26/ PY - 2016/04/08/received PY - 2016/07/11/revised PY - 2016/07/16/accepted PY - 2016/9/27/pubmed PY - 2017/6/27/medline PY - 2016/9/27/entrez KW - Antioxidant effects KW - Atherosclerosis KW - Cohort studies KW - Dietary habits KW - Epidemiology KW - Risk factors KW - Stroke SP - 234 EP - 239 JF - Nutrition (Burbank, Los Angeles County, Calif.) JO - Nutrition VL - 33 N2 - OBJECTIVE: Both observational studies and randomized trials have shown that a diet rich in antioxidants can reduce systemic inflammation and oxidative stress, two conditions that, together with obesity and smoking, are established risk factors for stroke. However, the association between antioxidant intake and risk for stroke is poorly understood, particularly when studying possible interaction with sex. We investigated the relationship of nonenzymatic antioxidant capacity (NEAC) on risk for stroke in a large Swedish prospective cohort. METHODS: The cohort study included 34 555 men and women from the Swedish National March Cohort. NEAC was assessed using a detailed food frequency questionnaire, collected at baseline. We achieved complete follow-up from enrollment in 1997 through 2010 by record linkage to nationwide registers. We identified 1186 incident cases of a first stroke, of which 860 were ischemic, 201 hemorrhagic, and 125 unspecified. We used multivariable Cox proportional hazards models to estimate adjusted hazard ratios (HR) with 95% confidence intervals (CIs). RESULTS: Compared with women in the lowest quartile of NEAC, women in the highest quartile had a 27% lower incidence of total stroke (HR, 0.73; 95% CI, 0.53-0.99; Ptrend = 0.03) and 35% lower incidence of ischemic stroke (HR, 0.65; 95% CI, 0.43-0.99; Ptrend = 0.01). Among men, the relationship between NEAC and risk for stroke was not statistically significant and all HRs were close to unity. CONCLUSION: Findings from the present study suggest that dietary antioxidant capacity from different foods and beverages is inversely associated with risk for stroke, more specifically ischemic stroke, in women. SN - 1873-1244 UR - https://www.unboundmedicine.com/medline/citation/27667181/Dietary_antioxidant_capacity_and_risk_for_stroke_in_a_prospective_cohort_study_of_Swedish_men_and_women_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0899-9007(16)30129-0 DB - PRIME DP - Unbound Medicine ER -