Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 405028
Title Raw and processed fruit and vegetable consumption and 10-year stroke incidence in a population-based cohort study in the Netherlands
Author(s) Oude Griep, L.M.; Verschuren, W.M.M.; Kromhout, D.; Ocké, M.C.; Geleijnse, J.M.
Source European Journal of Clinical Nutrition 65 (2011)7. - ISSN 0954-3007 - p. 791 - 799.
Department(s) Chair Nutrition and Disease
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) potentially anticarcinogenic flavonoids - food frequency questionnaire - cardiovascular-disease - relative validity - ischemic-stroke - antioxidant vitamins - risk - reproducibility - metaanalysis - carotenoids
Abstract Background/Objectives: Prospective cohort studies have shown that high fruit and vegetable consumption is related to a lower risk of stroke. Whether food processing affects this association is unknown. We evaluated the associations of raw and processed fruit and vegetable consumption independently from each other with 10-year stroke incidence and stroke subtypes in a prospective population-based cohort study in the Netherlands. Subjects/Methods: We used data of 20¿069 men and women aged 20–65 years and free of cardiovascular diseases at baseline who were enrolled from 1993 to 1997. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HRs) were calculated for total, ischemic and hemorrhagic stroke incidence using multivariable Cox proportional hazards models. Results: During a mean follow-up time of 10.3 years, 233 incident stroke cases were documented. Total and processed fruit and vegetable intake were not related to incident stroke. Total stroke incidence was 30% lower for participants with a high intake of raw fruit and vegetables (Q4: >262¿g/day; HR: 0.70; 95% confidence intervals (95% CIs): 0.47–1.03) compared with those with a low intake (Q1: 92¿g/day) and the trend was borderline significant (P for trend=0.07). Raw vegetable intake was significantly inversely associated with ischemic stroke (>27 vs 27¿g/day; HR: 0.50; 95% CI: 0.34–0.73), and raw fruit borderline significantly with hemorrhagic stroke (>120 vs 120¿g/day; HR: 0.53; 95% CI: 0.28–1.01). Conclusions: High intake of raw fruit and vegetables may protect against stroke. No association was found between processed fruit and vegetable consumption and incident stroke
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