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@article{Tong:2020:eurheartj/ehaa007,
author = {Tong, TYN and Appleby, PN and Key, TJ and Dahm, CC and Overvad, K and Olsen, A and Tjønneland, A and Katzke, V and Kühn, T and Boeing, H and Karakatsani, A and Peppa, E and Trichopoulou, A and Weiderpass, E and Masala, G and Grioni, S and Panico, S and Tumino, R and Boer, JMA and Verschuren, WMM and Quirós, JR and Agudo, A and Rodríguez-Barranco, M and Imaz, L and Chirlaque, M-D and Moreno-Iribas, C and Engström, G and Sonestedt, E and Lind, M and Otten, J and Khaw, K-T and Aune, D and Riboli, E and Wareham, NJ and Imamura, F and Forouhi, NG and di, Angelantonio E and Wood, AM and Butterworth, AS and Perez-Cornago, A},
doi = {eurheartj/ehaa007},
journal = {European Heart Journal},
pages = {2632--2640},
title = {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},
url = {http://dx.doi.org/10.1093/eurheartj/ehaa007},
volume = {41},
year = {2020}
}

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TY  - JOUR
AB  - 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 12.7 years 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 200 g/day higher intake, 0.87; 0.82-0.93, P-trend < 0.001), dietary fibre (per 10 g/day, 0.77; 0.69-0.86, P-trend < 0.001), milk (per 200 g/day, 0.95; 0.91-0.99, P-trend = 0.02), yogurt (per 100 g/day, 0.91; 0.85-0.97, P-trend = 0.004), and cheese (per 30 g/day, 0.88; 0.81-0.97, P-trend = 0.008), while higher risk was observed with higher red meat consumption which attenuated when adjusted for the other statistically significant foods (per 50 g/day, 1.07; 0.96-1.20, P-trend = 0.20). For haemorrhagic stroke (1430 cases), higher risk was associated with higher egg consumption (per 20 g/day, 1.25; 1.09-1.43, P-trend = 0.002). 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.
AU  - Tong,TYN
AU  - Appleby,PN
AU  - Key,TJ
AU  - Dahm,CC
AU  - Overvad,K
AU  - Olsen,A
AU  - Tjønneland,A
AU  - Katzke,V
AU  - Kühn,T
AU  - Boeing,H
AU  - Karakatsani,A
AU  - Peppa,E
AU  - Trichopoulou,A
AU  - Weiderpass,E
AU  - Masala,G
AU  - Grioni,S
AU  - Panico,S
AU  - Tumino,R
AU  - Boer,JMA
AU  - Verschuren,WMM
AU  - Quirós,JR
AU  - Agudo,A
AU  - Rodríguez-Barranco,M
AU  - Imaz,L
AU  - Chirlaque,M-D
AU  - Moreno-Iribas,C
AU  - Engström,G
AU  - Sonestedt,E
AU  - Lind,M
AU  - Otten,J
AU  - Khaw,K-T
AU  - Aune,D
AU  - Riboli,E
AU  - Wareham,NJ
AU  - Imamura,F
AU  - Forouhi,NG
AU  - di,Angelantonio E
AU  - Wood,AM
AU  - Butterworth,AS
AU  - Perez-Cornago,A
DO  - eurheartj/ehaa007
EP  - 2640
PY  - 2020///
SN  - 0195-668X
SP  - 2632
TI  - 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
T2  - European Heart Journal
UR  - http://dx.doi.org/10.1093/eurheartj/ehaa007
UR  - https://www.ncbi.nlm.nih.gov/pubmed/32090257
UR  - http://hdl.handle.net/10044/1/76996
VL  - 41
ER  -

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