Neurology
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Correspondence:
Submit a response
Right arrow Alert me when this article is cited
Right arrow Alert me when Correspondence are posted
Right arrow Alert me if a correction is posted
Right arrow Citation Map
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Vokó, Z.
Right arrow Articles by Breteler, M. M.B.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Vokó, Z.
Right arrow Articles by Breteler, M. M.B.
Related Collections
Right arrow Nutritional
Right arrow All Cerebrovascular disease/Stroke
Right arrow All epidemiology
Right arrow Risk factors in epidemiology
Right arrow Infarction
NEUROLOGY 2003;61:1273-1275
© 2003 American Academy of Neurology
Brief Communications

Dietary antioxidants and the risk of ischemic stroke

The Rotterdam Study

Z. Vokó, MD PhD, M. Hollander, MD PhD, A. Hofman, MD PhD, P. J. Koudstaal, MD PhD and M. M.B. Breteler, MD PhD

From the Departments of Epidemiology & Biostatistics (Drs. Vokó, Hollander, Hofman, and Breteler) and Neurology (Drs. Hollander and Koudstaal), Erasmus Medical Center Rotterdam, the Netherlands; and School of Public Health (Dr. Vokó), Medical & Health Science Centre, University of Debrecen, Hungary.

Address correspondence and reprint requests to Dr. Monique M.B. Breteler, Department of Epidemiology & Biostatistics, Erasmus Medical Center Rotterdam, PO Box 1738, 3000DR Rotterdam, the Netherlands; e-mail: m.breteler{at}erasmusmc.nl

In the Rotterdam Study, the authors investigated whether high intake of antioxidants from food is associated with the risk of stroke. Among 5,197 participants who were followed on average for 6.4 years, 227 ischemic strokes occurred. Higher intake of antioxidants was associated with a lower risk of stroke. The relationship was dose-dependent, significant for vitamin C, and most pronounced in smokers. These results agree with the view that high dietary intake of antioxidants, in particular vitamin C and—in smokers—vitamin E, reduces the risk of stroke.

Received December 16, 2002. Accepted in final form July 16, 2003.




This article has been cited by other articles:


Home page
 Am. J. Clin. Nutr.Home page
P. K Myint, R. N Luben, A. A Welch, S. A Bingham, N. J Wareham, and K.-T. Khaw
Plasma vitamin C concentrations predict risk of incident stroke over 10 y in 20 649 participants of the European Prospective Investigation into Cancer Norfolk prospective population study
Am. J. Clinical Nutrition, January 1, 2008; 87(1): 64 - 69.
[Abstract] [Full Text] [PDF]

Home page
 ANN INTERN MEDHome page
T. Y. Wong, R. Klein, C. Sun, P. Mitchell, D. J. Couper, H. Lai, L. D. Hubbard, A. R. Sharrett, and for the Atherosclerosis Risk in Communities Study
Age-Related Macular Degeneration and Risk for Stroke
Ann Intern Med, July 18, 2006; 145(2): 98 - 106.
[Abstract] [Full Text] [PDF]

Home page
 Am J EpidemiolHome page
K. Hoffmann and M. M. Bergmann
RE: "MIDLIFE DIETARY INTAKE OF ANTIOXIDANTS AND RISK OF LATE-LIFE INCIDENT DEMENTIA: THE HONOLULU-ASIA AGING STUDY"
Am. J. Epidemiol., October 1, 2004; 160(7): 717 - 717.
[Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2003 by AAN Enterprises, Inc.