Tong TYN., Appleby PN., Key TJ., Dahm CC., Overvad K., Olsen A., Tjønneland A., Katzke V., Kühn T., Boeing H., Karakatsani A., Peppa E., Trichopoulou A., Weiderpass E., Masala G., Grioni S., Panico S., Tumino R., Boer JMA., Verschuren WMM., Quirós JR., Agudo A., Rodríguez-Barranco M., Imaz L., Chirlaque M-D., Moreno-Iribas C., Engström G., Sonestedt E., Lind M., Otten J., Khaw K-T., Aune D., Riboli E., Wareham NJ., Imamura F., Forouhi NG., di Angelantonio E., Wood AM., Butterworth AS., Perez-Cornago A.

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

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.

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