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Higher habitual dietary intakes of flavanols and anthocyanins differentially associate with lower incidence of ischemic stroke subtypes-A follow-up analysis

  • Benjamin H Parmenter
  • , Pratik Pokharel
  • , Frederik Dalgaard
  • , Kevin Murray
  • , Aedín Cassidy
  • , Catherine P Bondonno
  • , Joshua R Lewis
  • , Cecilie Kyrø
  • , Anne Tjønneland
  • , Kim Overvad
  • , Jonathan M Hodgson
  • , Nicola P Bondonno*
  • *Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

Abstract

BACKGROUND: We previously reported that habitual consumption of dietary flavanol oligomers + polymers and anthocyanins is associated with a lower risk of ischemic stroke. However, no studies have investigated their relationship with ischemic stroke subtypes.

OBJECTIVES: In this follow-up analysis, we aimed to examine the association of flavanol oligomers + polymers and anthocyanin intake with ischemic stroke subtypes, including the following: 1) large-artery atherosclerosis, 2) cardioembolism, 3) small-vessel occlusion, 4) other determined etiology, and 5) undetermined etiology.

METHODS: Participants (n = 55,094) from the Danish Diet, Cancer, and Health Study were followed up for <16 y for first-time ischemic stroke events, which were classified according to the Trial of Org 10172 in Acute Stroke Treatment (TOAST) criteria. Intakes of flavanol oligomers + polymers and anthocyanins were calculated from food frequency questionnaires using the Phenol-Explorer database, and their relationships with ischemic stroke subtypes were investigated using restricted cubic splines within Cox proportional hazards models. After multivariable adjustment, higher habitual intakes (quintile 5 compared with quintile 1) of flavanol oligomers + polymers and anthocyanins were associated with a lower risk of specific ischemic stroke subtypes, including large-artery atherosclerosis {flavanol oligomers + polymers, hazard ratio [HR] [95% confidence interval {CI}]: 0.64 (0.47, 0.87)], cardioembolism [anthocyanins, HR (95% CI): 0.45 (0.25, 0.82)], and small-vessel occlusion [flavanol oligomers + polymers, HR (95% CI): 0.65 (0.54, 0.80); anthocyanins, HR (95% CI): 0.79 (0.64, 0.97)], but not stroke of other determined or undetermined etiology.

CONCLUSIONS: Higher habitual intakes of flavanols and anthocyanins are differentially associated with a lower risk of ischemic stroke from atherosclerosis and/or cardioembolism but not with other subtypes.

Original languageEnglish
Pages (from-to)3280-3286
Number of pages7
JournalJournal of Nutrition
Volume153
Issue number11
Early online date15 Sept 2023
DOIs
Publication statusPublished - Nov 2023

Keywords

  • Anthocyanins
  • Atherosclerosis/epidemiology
  • Brain Ischemia/epidemiology
  • Eating
  • Follow-Up Studies
  • Humans
  • Incidence
  • Ischemic Stroke/complications
  • Polymers
  • Polyphenols
  • Risk Factors
  • Stroke/epidemiology

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