Whole Grain Consumption and Risk of Ischemic Stroke: Results From 2 Prospective Cohort Studies
Juan J, Liu G, Willett WC, Hu FB, Rexrode KM, Sun Q
Stroke · 38 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cohort study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- Government
- National Heart, Lung, and Blood Institute
- Government
- National Cancer Institute
- Government
- National Institute of Environmental Health Sciences
- Government
- NCI NIH HHS
- Government
- NIEHS NIH HHS
- Government
- NHLBI NIH HHS
- Grants
- National Cancer Institute (U01 CA167552); National Heart, Lung, and Blood Institute (R01-HL034594); National Cancer Institute (UM1 CA186107); National Institute of Environmental Health Sciences (R01ES022981); National Heart, Lung, and Blood Institute (R01 HL035464); National Heart, Lung, and Blood Institute (R01-HL-088521); National Cancer Institute (UM1-CA-167552); National Cancer Institute (R01‐CA049449); National Institute of Environmental Health Sciences (R01 ES021372); National Cancer Institute (U01 CA049449); National Heart, Lung, and Blood Institute (R01 HL060712)
Based on 6 listed funder(s).
Publication
- Published
- 2017-11-10 · Stroke · vol. 48 · issue 12 · pp. 3203–3209
- Publisher
- Lippincott Williams & Wilkins
- Cited
- 46 citations · more than 90% of similar papers · 2.7× the field average
- Impact
- Top 10% most cited in its field
- References
- 36 works
- Access
- Open access (repository copy)
- Research areas
- Food composition and properties · Nutritional Studies and Diet · Nuts composition and effects
- Keywords
- Medicine, Stroke (engine), Confidence interval, Hazard ratio, Whole grains, Proportional hazards model, Diabetes mellitus, Refined grains, Internal medicine, Food science, Endocrinology
- MeSH
- humans, brain ischemia, diet, risk, cohort studies, follow-up studies, prospective studies, dietary fiber, adult, aged, middle aged, female, male, stroke, breakfast, edible grain, whole grains
6 authors
From US, CN
- Juan JuanBrigham and Women's Hospital; Harvard University; Peking University
- Gang LiuBrigham and Women's Hospital; Harvard University; Peking University
- Walter Churchill WillettBrigham and Women's Hospital; Harvard University; Peking University
- Frank B. HuBrigham and Women's Hospital; Harvard University; Peking University
- Kathryn M. RexrodeBrigham and Women's Hospital; Harvard University; Peking University
- Qi SunBrigham and Women's Hospital; Harvard University; Peking University
Abstract
Background and purpose
Higher intake of whole grains may exert cardiometabolic benefits, although findings on stroke risk are inconclusive. The potentially differential effects of individual whole grain foods on ischemic stroke have not been examined.
Methods
We analyzed whole grain consumption in relation to ischemic stroke among 71 750 women from the Nurses' Health Study and 42 823 men from the Health Professionals Follow-up Study who were free of cardiovascular disease, diabetes mellitus, and cancer at baseline (1984 and 1986, respectively) through 2010 using a Cox proportional hazards model. Validated semiquantitative food frequency questionnaires were used to assess consumption of whole grain intake, including whole grain cold breakfast cereal, dark bread, oatmeal, brown rice, popcorn, bran, and germ. Self-reported incident cases of ischemic stroke were confirmed through medical record review.
Results
During 2 820 128 person-years of follow-up in the 2 cohorts, 2458 cases of ischemic stroke were identified and confirmed. Intake of total whole grains was not associated with risk of ischemic stroke after adjustment for covariates: the pooled hazard ratio (95% confidence interval) comparing extreme intake levels was 1.04 (0.91-1.19). However, intake of whole grain cold breakfast cereal and total bran was inversely associated with ischemic stroke after multivariate adjustment: the pooled hazard ratios (95% confidence intervals) were 0.88 (0.80-0.96; Ptrend=0.008) and 0.89 (0.79-1.00; Ptrend=0.004), respectively. Other whole grain foods were not associated with a lower risk of ischemic stroke.
Conclusions
Although overall consumption of whole grains was not associated with lower risk of ischemic stroke, greater consumption of whole grain cold breakfast cereal and bran was significantly associated with a lower risk of ischemic stroke. More studies are needed to replicate these associations between individual whole grain foods and risk of ischemic stroke among other populations.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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