Dan Hu1, Junqian Huang1, Yuchun Wang1, Dongfeng Zhang1, Yan Qu2. 1. From the Intensive Care Unit, Qingdao Municipal Hospital, Qingdao, China (D.H., J.H., Y.Q.); Intensive Care Unit, Hiser Medical Center, Qingdao, China (Y.W.); and Department of Epidemiology and Health Statistics, Medical College of Qingdao University, Qingdao, China (D.Z.). 2. From the Intensive Care Unit, Qingdao Municipal Hospital, Qingdao, China (D.H., J.H., Y.Q.); Intensive Care Unit, Hiser Medical Center, Qingdao, China (Y.W.); and Department of Epidemiology and Health Statistics, Medical College of Qingdao University, Qingdao, China (D.Z.). Quyan1963qd@163.com.
Abstract
BACKGROUND AND PURPOSE: We conducted a meta-analysis to summarize evidence from prospective cohort studies about the association of fruits and vegetables consumption with the risk of stroke. METHODS: Pertinent studies were identified by a search of Embase and PubMed databases to January 2014. Study-specific relative risks with 95% confidence intervals were pooled using a random-effects model. Dose-response relationship was assessed by restricted cubic spline. RESULTS: Twenty prospective cohort studies were included, involving 16 981 stroke events among 760 629 participants. The multivariable relative risk (95% confidence intervals) of stroke for the highest versus lowest category of total fruits and vegetables consumption was 0.79 (0.75-0.84), and the effect was 0.77 (0.71-0.84) for fruits consumption and 0.86 (0.79-0.93) for vegetables consumption. Subgroup and meta-regression showed that the inverse association of total fruits and vegetables consumption with the risk of stroke was consistent in subgroup analysis. Citrus fruits, apples/pears, and leafy vegetables might contribute to the protection. The linear dose-response relationship showed that the risk of stroke decreased by 32% (0.68 [0.56-0.82]) and 11% (0.89 [0.81-0.98]) for every 200 g per day increment in fruits consumption (P for nonlinearity=0.77) and vegetables consumption (P for nonlinearity=0.62), respectively. CONCLUSIONS: Fruits and vegetables consumption are inversely associated with the risk of stroke.
BACKGROUND AND PURPOSE: We conducted a meta-analysis to summarize evidence from prospective cohort studies about the association of fruits and vegetables consumption with the risk of stroke. METHODS: Pertinent studies were identified by a search of Embase and PubMed databases to January 2014. Study-specific relative risks with 95% confidence intervals were pooled using a random-effects model. Dose-response relationship was assessed by restricted cubic spline. RESULTS: Twenty prospective cohort studies were included, involving 16 981 stroke events among 760 629 participants. The multivariable relative risk (95% confidence intervals) of stroke for the highest versus lowest category of total fruits and vegetables consumption was 0.79 (0.75-0.84), and the effect was 0.77 (0.71-0.84) for fruits consumption and 0.86 (0.79-0.93) for vegetables consumption. Subgroup and meta-regression showed that the inverse association of total fruits and vegetables consumption with the risk of stroke was consistent in subgroup analysis. Citrus fruits, apples/pears, and leafy vegetables might contribute to the protection. The linear dose-response relationship showed that the risk of stroke decreased by 32% (0.68 [0.56-0.82]) and 11% (0.89 [0.81-0.98]) for every 200 g per day increment in fruits consumption (P for nonlinearity=0.77) and vegetables consumption (P for nonlinearity=0.62), respectively. CONCLUSIONS: Fruits and vegetables consumption are inversely associated with the risk of stroke.
Authors: Sonia S Anand; Corinna Hawkes; Russell J de Souza; Andrew Mente; Mahshid Dehghan; Rachel Nugent; Michael A Zulyniak; Tony Weis; Adam M Bernstein; Ronald M Krauss; Daan Kromhout; David J A Jenkins; Vasanti Malik; Miguel A Martinez-Gonzalez; Dariush Mozaffarian; Salim Yusuf; Walter C Willett; Barry M Popkin Journal: J Am Coll Cardiol Date: 2015-10-06 Impact factor: 24.094
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