06.02.14
Nutraceutical: Fruits & Vegetables
Indication: Stroke Risk
Source: Stroke, May 2014
Research: Researchers conducted a meta-analysis to summarize evidence from prospective cohort studies about the association of fruit and vegetable consumption with the risk of stroke. Pertinent studies were identified by a search of Embase and PubMed databases to January2014. 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 fruit and vegetable consumption was 0.79 (0.75–0.84), and the effect was 0.77 (0.71–0.84) for fruit consumption and 0.86 (0.79–0.93) for vegetable consumption. Subgroup and meta- regression showed the inverse association of total fruit and vegetable consumption with the risk of stroke was consistent in subgroup analysis.
Indication: Stroke Risk
Source: Stroke, May 2014
Research: Researchers conducted a meta-analysis to summarize evidence from prospective cohort studies about the association of fruit and vegetable consumption with the risk of stroke. Pertinent studies were identified by a search of Embase and PubMed databases to January2014. 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 fruit and vegetable consumption was 0.79 (0.75–0.84), and the effect was 0.77 (0.71–0.84) for fruit consumption and 0.86 (0.79–0.93) for vegetable consumption. Subgroup and meta- regression showed the inverse association of total fruit and vegetable consumption with the risk of stroke was consistent in subgroup analysis.
Citrus fruits, apples/pears, and leafy vegetables might contribute to the protection, according to researchers. The linear dose– response relationship showed the risk of stroke decreased by 32% (0.68 [0.56–0.82]) and 11% (0.89 [0.81–0.98]) for every 200 grams per day increment in fruit consumption (P for nonlinearity=0.77) and vegetable consumption (P for nonlinearity=0.62), respectively. Researchers concluded fruit and vegetable consumption is inversely associated with the risk of stroke.