Low diet quality and the risk of stroke mortality: the multiethnic cohort study.

ABSTRACT:

Background/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 diet-quality indices in the Multiethnic Cohort study.

Subjects/methods

Based on 172,043 observations including 3548 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 hazard ratios (HR) for tertiles of the indices while adjusting for relevant confounders.

Results

The associations between all diet-quali

SUBMITTER: Aigner A 

PROVIDER: S-EPMC6555553 | biostudies-literature | 2018 Jul

REPOSITORIES: biostudies-literature