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Dietary flavonoids, antioxidant vitamins, and incidence of stroke: the Zutphen study.
Arch Intern Med 1996; 156(6):637-42AI

Abstract

BACKGROUND

Epidemiological studies suggested that consumption of fruit and vegetables may protect against stroke. The hypothesis that dietary antioxidant vitamins and flavonoids account for this observation is investigated in a prospective study.

METHODS

A cohort of 552 men aged 50 to 69 years was examined in 1970 and followed up for 15 years. Mean nutrient and food intake was calculated from cross-check dietary histories taken in 1960, 1965, and 1970. The association between antioxidants, selected foods, and stroke incidence was assessed by Cox proportional hazards regression analysis. Adjustment was made for confounding by age, systolic blood pressure, serum cholesterol, cigarette smoking, energy intake, and consumption of fish and alcohol.

RESULTS

Forty-two cases of first fatal or nonfatal stroke were documented. Dietary flavonoids (mainly quercetin) were inversely associated with stroke incidence after adjustment for potential confounders, including antioxidant vitamins. The relative risk (RR) of the highest vs the lowest quartile of flavonoid intake (> or = 28.6 mg/d vs <18.3 mg/d) was 0.27 (95% confidence interval [CI], 0.11 to 0.70). A lower stroke risk was also observed for the highest quartile of beta-carotene intake (RR, 0.54; 95% CI, 0.22 to 1.33). The intake of vitamin C and vitamin E was not associated with stroke risk. Black tea contributed about 70% to flavonoid intake. The RR for a daily consumption of 4.7 cups or more of tea vs less than 2.6 cups of tea was 0.31 (95% CI, 0.12 to 0.84).

CONCLUSION

The habitual intake of flavonoids and their major source (tea) may protect against stroke.

Authors+Show Affiliations

Department of Chronic Disease and Environmental Epidemiology, National Institute of Public Health and Environmental Protection, Bilthoven, The Netherlands.No 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

8629875

Citation

Keli, S O., et al. "Dietary Flavonoids, Antioxidant Vitamins, and Incidence of Stroke: the Zutphen Study." Archives of Internal Medicine, vol. 156, no. 6, 1996, pp. 637-42.
Keli SO, Hertog MG, Feskens EJ, et al. Dietary flavonoids, antioxidant vitamins, and incidence of stroke: the Zutphen study. Arch Intern Med. 1996;156(6):637-42.
Keli, S. O., Hertog, M. G., Feskens, E. J., & Kromhout, D. (1996). Dietary flavonoids, antioxidant vitamins, and incidence of stroke: the Zutphen study. Archives of Internal Medicine, 156(6), pp. 637-42.
Keli SO, et al. Dietary Flavonoids, Antioxidant Vitamins, and Incidence of Stroke: the Zutphen Study. Arch Intern Med. 1996 Mar 25;156(6):637-42. PubMed PMID: 8629875.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary flavonoids, antioxidant vitamins, and incidence of stroke: the Zutphen study. AU - Keli,S O, AU - Hertog,M G, AU - Feskens,E J, AU - Kromhout,D, PY - 1996/3/25/pubmed PY - 1996/3/25/medline PY - 1996/3/25/entrez SP - 637 EP - 42 JF - Archives of internal medicine JO - Arch. Intern. Med. VL - 156 IS - 6 N2 - BACKGROUND: Epidemiological studies suggested that consumption of fruit and vegetables may protect against stroke. The hypothesis that dietary antioxidant vitamins and flavonoids account for this observation is investigated in a prospective study. METHODS: A cohort of 552 men aged 50 to 69 years was examined in 1970 and followed up for 15 years. Mean nutrient and food intake was calculated from cross-check dietary histories taken in 1960, 1965, and 1970. The association between antioxidants, selected foods, and stroke incidence was assessed by Cox proportional hazards regression analysis. Adjustment was made for confounding by age, systolic blood pressure, serum cholesterol, cigarette smoking, energy intake, and consumption of fish and alcohol. RESULTS: Forty-two cases of first fatal or nonfatal stroke were documented. Dietary flavonoids (mainly quercetin) were inversely associated with stroke incidence after adjustment for potential confounders, including antioxidant vitamins. The relative risk (RR) of the highest vs the lowest quartile of flavonoid intake (> or = 28.6 mg/d vs <18.3 mg/d) was 0.27 (95% confidence interval [CI], 0.11 to 0.70). A lower stroke risk was also observed for the highest quartile of beta-carotene intake (RR, 0.54; 95% CI, 0.22 to 1.33). The intake of vitamin C and vitamin E was not associated with stroke risk. Black tea contributed about 70% to flavonoid intake. The RR for a daily consumption of 4.7 cups or more of tea vs less than 2.6 cups of tea was 0.31 (95% CI, 0.12 to 0.84). CONCLUSION: The habitual intake of flavonoids and their major source (tea) may protect against stroke. SN - 0003-9926 UR - https://www.unboundmedicine.com/medline/citation/8629875/Dietary_flavonoids_antioxidant_vitamins_and_incidence_of_stroke:_the_Zutphen_study_ L2 - https://jamanetwork.com/journals/jamainternalmedicine/fullarticle/vol/156/pg/637 DB - PRIME DP - Unbound Medicine ER -