Low Diet Quality and the Risk of Stroke Mortality: The Multiethnic Cohort Study
Aigner, A.; Becher, H.; Jacobs, S.; Wilkens, L.; Boushey, C.; Le Marchand, L.; Haiman, C.; Maskarinec, G. · Das Gesundheitswesen · 2017 · Heft 8/09 · S. 1 bis 1
Bibliografische Angaben
Zusammenfassung
Objectives: Several diets, e. g. those low in fruits/vegetables, high in sodium and red/processed meat, have been related to a higher stroke risk. We investigated stroke mortality associated with a priori dietary patterns in the Multiethnic Cohort study. Methods: Based on 172 043 observations including 3 548 stroke deaths, we investigated the Healthy Eating Index-2010 (HEI-2010), the Alternative HEI-2010, the alternate Mediterranean diet score, and the Dietary Approaches to Stop Hypertension index in relation to stroke mortality. Using Cox regression, we estimated adjusted population attributable risks (PAR) and…
