Abstract
Background: Antioxidant vitamins may play a role in the prevention of stroke because they scavenge free radicals and prevent LDL oxidation. Epidemiologic studies that have examined this relation produced conflicting results. Objective: We examined the association between antioxidant vitamin intakes and death from stroke. Design: This was a prospective cohort study of 34492 post-menopausal women. Results: During follow-up, 215 deaths from stroke were documented. Total vitamin A, carotenoid, and vitamin E intakes were not associated with death from stroke after multivariate adjustment. Relative risks (RRs) and 95% CIs of the highest compared with the lowest category were 0.79 (0.45, 1.38; P for trend = 0.33) for vitamin A, 0.80 (0.45, 1.40; P for trend = 0.40) for carotenoids, and 0.91 (0.55, 1.52; P for trend = 0.86) for vitamin E. The test for trend for total vitamin C intake was significant, although the association appeared somewhat U-shaped, not monotonic. An inverse association was seen between death from stroke and vitamin E intake from food. RRs (and 95% CIs) of death from stroke from the lowest to highest intake categories were 1.0, 0.80 (0.51, 1.26), 0.93 (0.58, 1.49), 0.67 (0.39, 1.14), 0.40 (0.20, 0.80); P for trend = 0.008. The results suggest inverse associations between death from stroke and intakes of the most concentrated vitamin E food sources consumed by this cohort: mayonnaise, nuts, and margarine. Conclusions: Our results suggest a protective effect of vitamin E from foods on death from stroke but do not support a protective role for supplemental vitamin E or other antioxidant vitamins. However, given the number of deaths from stroke in the present cohort, a small-to-moderate association could not be ruled out.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 476-483 |
| Number of pages | 8 |
| Journal | American Journal of Clinical Nutrition |
| Volume | 72 |
| Issue number | 2 |
| State | Published - 2000 |
| Externally published | Yes |
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Keywords
- Antioxidant vitamins
- Cardiovascular disease
- Diet
- Food-frequency questionnaire
- Iowa Women's Health Study
- Post-menopausal women
- Prospective cohort study
- Stroke
ASJC Scopus subject areas
- Medicine (miscellaneous)
- Food Science
Cite this
Intake of antioxidant vitamins and risk of death from stroke in postmenopausal women. / Yochum, L. A.; Folsom, A. R.; Kushi, L. H.
In: American Journal of Clinical Nutrition, Vol. 72, No. 2, 2000, p. 476-483.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Intake of antioxidant vitamins and risk of death from stroke in postmenopausal women
AU - Yochum, L. A.
AU - Folsom, A. R.
AU - Kushi, L. H.
PY - 2000
Y1 - 2000
N2 - Background: Antioxidant vitamins may play a role in the prevention of stroke because they scavenge free radicals and prevent LDL oxidation. Epidemiologic studies that have examined this relation produced conflicting results. Objective: We examined the association between antioxidant vitamin intakes and death from stroke. Design: This was a prospective cohort study of 34492 post-menopausal women. Results: During follow-up, 215 deaths from stroke were documented. Total vitamin A, carotenoid, and vitamin E intakes were not associated with death from stroke after multivariate adjustment. Relative risks (RRs) and 95% CIs of the highest compared with the lowest category were 0.79 (0.45, 1.38; P for trend = 0.33) for vitamin A, 0.80 (0.45, 1.40; P for trend = 0.40) for carotenoids, and 0.91 (0.55, 1.52; P for trend = 0.86) for vitamin E. The test for trend for total vitamin C intake was significant, although the association appeared somewhat U-shaped, not monotonic. An inverse association was seen between death from stroke and vitamin E intake from food. RRs (and 95% CIs) of death from stroke from the lowest to highest intake categories were 1.0, 0.80 (0.51, 1.26), 0.93 (0.58, 1.49), 0.67 (0.39, 1.14), 0.40 (0.20, 0.80); P for trend = 0.008. The results suggest inverse associations between death from stroke and intakes of the most concentrated vitamin E food sources consumed by this cohort: mayonnaise, nuts, and margarine. Conclusions: Our results suggest a protective effect of vitamin E from foods on death from stroke but do not support a protective role for supplemental vitamin E or other antioxidant vitamins. However, given the number of deaths from stroke in the present cohort, a small-to-moderate association could not be ruled out.
AB - Background: Antioxidant vitamins may play a role in the prevention of stroke because they scavenge free radicals and prevent LDL oxidation. Epidemiologic studies that have examined this relation produced conflicting results. Objective: We examined the association between antioxidant vitamin intakes and death from stroke. Design: This was a prospective cohort study of 34492 post-menopausal women. Results: During follow-up, 215 deaths from stroke were documented. Total vitamin A, carotenoid, and vitamin E intakes were not associated with death from stroke after multivariate adjustment. Relative risks (RRs) and 95% CIs of the highest compared with the lowest category were 0.79 (0.45, 1.38; P for trend = 0.33) for vitamin A, 0.80 (0.45, 1.40; P for trend = 0.40) for carotenoids, and 0.91 (0.55, 1.52; P for trend = 0.86) for vitamin E. The test for trend for total vitamin C intake was significant, although the association appeared somewhat U-shaped, not monotonic. An inverse association was seen between death from stroke and vitamin E intake from food. RRs (and 95% CIs) of death from stroke from the lowest to highest intake categories were 1.0, 0.80 (0.51, 1.26), 0.93 (0.58, 1.49), 0.67 (0.39, 1.14), 0.40 (0.20, 0.80); P for trend = 0.008. The results suggest inverse associations between death from stroke and intakes of the most concentrated vitamin E food sources consumed by this cohort: mayonnaise, nuts, and margarine. Conclusions: Our results suggest a protective effect of vitamin E from foods on death from stroke but do not support a protective role for supplemental vitamin E or other antioxidant vitamins. However, given the number of deaths from stroke in the present cohort, a small-to-moderate association could not be ruled out.
KW - Antioxidant vitamins
KW - Cardiovascular disease
KW - Diet
KW - Food-frequency questionnaire
KW - Iowa Women's Health Study
KW - Post-menopausal women
KW - Prospective cohort study
KW - Stroke
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UR - http://www.scopus.com/inward/citedby.url?scp=0033866890&partnerID=8YFLogxK
M3 - Article
VL - 72
SP - 476
EP - 483
JO - American Journal of Clinical Nutrition
JF - American Journal of Clinical Nutrition
SN - 0002-9165
IS - 2
ER -