Stroke and foods that can help reduce the risk



by LORENZO CIOTTI

Stroke and foods that can help reduce the risk

"It is important to know how intake of vegetables has been associated with a lower risk of ischemic stroke in observational studies controlling for total energy intake. However, adjustment for energy intake introduces a substitution aspect, which affects the interpretation of the results.

We investigated replacement of potatoes with other vegetables, substitutions between vegetable subgroups, and risk of ischemic stroke and ischemic stroke subtypes. The Danish Diet, Cancer and Health cohort included 57,053 participants aged 50-64 years at recruitment in 1993-1997.

Diet was assessed from a validated 192-item semi-quantitative food frequency questionnaire. We calculated hazard ratios (HR) with 95% confidence intervals (CI) for the incidence of ischemic stroke using Cox proportional hazard regression.

During 13.5 years of follow-up, 1879 cases of ischemic stroke were identified including 319 cases of large-artery atherosclerosis and 844 cases of small-vessel occlusion. The adjusted HR for total ischemic stroke associated with food substitutions of equal amounts (500 g / week) was 0.86 (95% CI 0.76, 0.97) for replacement of potatoes with fruiting vegetables and 0.92 (95% CI 0.84, 1.02) for replacement of potatoes with other root vegetables.

The HR for replacing potatoes with the sum of other vegetables was 0.95 (95% CI 0.90, 1.00). Substitution of cabbage for either potatoes, fruiting vegetables or other root vegetables was associated with a statistically non-significant higher risk of ischemic stroke.

The patterns of associations were similar for ischemic stroke subtypes and for equivalent substitutions using isocaloric amounts. Stroke, also known as stroke, brain ischemia, stroke, cerebrovascular accident or stroke, or brain attack, occurs when poor blood flow to the brain causes cell death." This was reported by the The Substitutions between potatoes and other vegetables and risk of ischemic stroke study, published on the European journal of nutrition.

There are two main types of stroke, ischemic, due to a lack of blood flow, and haemorrhagic, caused by a bleeding or hemorrhage in the brain, one can also follow the other; both result in a portion of the brain unable to function properly.