SwePub - sökning: id:"swepub:oai:DiVA.org:uu-422...

Numrering	Referens	Omslagsbild	Hitta
1.	Larsson, Susanna C., et al. (författare) Overall diet quality and risk of stroke : A prospective cohort study in women 2014 Ingår i: Atherosclerosis. - : ELSEVIER IRELAND LTD. - 0021-9150 .- 1879-1484. ; 233:1, s. 27-29 Tidskriftsartikel (refereegranskat)abstract Data on overall diet quality in relation to stroke risk are sparse. We examined the association between consumption of a diversity of recommended and non-recommended foods and risk of stroke. The study population comprised 33 911 Swedish women who had completed a questionnaire in 1997 and were free from cardiovascular disease and cancer. We calculated a Recommended Food Score (RFS) based on 25 healthy food items and a Non-Recommended Food Score (NRFS), consisting of 21 food items considered less healthy. Stroke cases were identified through linkage to Swedish registers. During 11 years of follow-up, we ascertained 1687 stroke cases. The multivariable relative risks of stroke for the highest versus lowest quintile were 0.80 (95% CI, 0.67-0.95) for RFS and 1.22 (95% CI, 1.02-1.46) for NRFS. In conclusion, these findings suggest that a diet including a variety of healthy foods and few less healthy foods may reduce stroke risk. (C) 2013 Elsevier Ireland Ltd. All rights reserved.

Larsson, Susanna C., et al. (författare)
Overall diet quality and risk of stroke : A prospective cohort study in women
2014
Ingår i: Atherosclerosis. - : ELSEVIER IRELAND LTD. - 0021-9150 .- 1879-1484. ; 233:1, s. 27-29
Tidskriftsartikel (refereegranskat)abstract
- Data on overall diet quality in relation to stroke risk are sparse. We examined the association between consumption of a diversity of recommended and non-recommended foods and risk of stroke. The study population comprised 33 911 Swedish women who had completed a questionnaire in 1997 and were free from cardiovascular disease and cancer. We calculated a Recommended Food Score (RFS) based on 25 healthy food items and a Non-Recommended Food Score (NRFS), consisting of 21 food items considered less healthy. Stroke cases were identified through linkage to Swedish registers. During 11 years of follow-up, we ascertained 1687 stroke cases. The multivariable relative risks of stroke for the highest versus lowest quintile were 0.80 (95% CI, 0.67-0.95) for RFS and 1.22 (95% CI, 1.02-1.46) for NRFS. In conclusion, these findings suggest that a diet including a variety of healthy foods and few less healthy foods may reduce stroke risk. (C) 2013 Elsevier Ireland Ltd. All rights reserved.

Träfflista för sökning "id:"swepub:oai:DiVA.org:uu-422012" "