Dietary flavonoids and risk of stroke in women.

Abstract:

BACKGROUND AND PURPOSE:To date, few studies have examined associations between the wide range of flavonoid subclasses and risk of ischemic, hemorrhagic, and total stroke. METHODS:We conducted a prospective study among 69 622 women from the Nurses' Health Study. Total flavonoid and subclass intakes were calculated from semiquantitative food frequency questionnaires collected every 4 years using an updated and extended US Department of Agriculture flavonoid database. RESULTS:During 14 years of follow-up, 1803 incident strokes were confirmed. After adjusting for potential confounders, women in the highest compared with the lowest quintile of flavanone intake had a relative risk of ischemic stroke of 0.81 (95% CI, 0.66-0.99; P=0.04). Citrus fruits/juices, the main dietary source of flavanones, tended to be associated with a reduced risk for ischemic stroke (relative risk, 0.90; 95% CI, 0.77-1.05) comparing extreme quintiles. CONCLUSIONS:Total flavonoid intake was not inversely associated with risk of stroke; however, increased intake of the flavanone subclass was associated with a reduction in the risk of ischemic stroke. Citrus fruit consumption may be associated with a reduction in stroke risk, and experimental data support these epidemiological associations that the flavanone content of citrus fruits may potentially be cardioprotective. Further prospective studies are needed to confirm these associations.

journal_name

Stroke

journal_title

Stroke

authors

Cassidy A,Rimm EB,O'Reilly EJ,Logroscino G,Kay C,Chiuve SE,Rexrode KM

doi

10.1161/STROKEAHA.111.637835

subject

Has Abstract

pub_date

2012-04-01 00:00:00

pages

946-51

issue

4

eissn

0039-2499

issn

1524-4628

pii

STROKEAHA.111.637835

journal_volume

43

pub_type

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