Meta-Analysis of the Association Between Whole and Refined Grain Consumption and Stroke Risk Based on Prospective Cohort Studies

Introduction: A higher milk consumption may be associated with a lower stroke risk. We conducted a comprehensive systematic review and dose-response meta-analysis of milk and other dairy products with stroke risk. Hypothesis: We assessed the hypothesis that milk and possibly other types of dairy consumption were inversely associated with stroke risk. Methods: Through a systematic literature search prospective cohort studies of dairy foods and incident stroke in stroke-free adults were identified. Random-effects meta-analyses with summarized dose-response data were performed taking into account sources of heterogeneity and spline models were used to systematically investigate nonlinearity of the associations. Results: We included 17 studies with 10-26 years of follow-up that included 675,389 individuals and 28,912 stroke events. An increment of 200 gram of daily milk intake was associated with a 7% lower risk of stroke (RR 0.93; 95% CI 0.88-0.97; P=0.003; I2=85%). RRs were 0.82 (95% CI 0.75-0.90) in East Asian and 0.98 (95% CI 0.96-1.01) in Western countries (median intakes 38 and 266 g/d respectively) with moderate heterogeneity within the continents. Cheese intake was marginally inversely associated with stroke risk (RR 0.97; 95% CI 0.94-1.01 per 40 g/d). Risk reductions were maximal around 125 g/d for milk and from 25 g/d onwards for cheese. Based on a limited number of studies, low-fat milk was inversely and high-fat milk directly associated with stroke risk. No associations were found for yogurt, butter or total dairy. Conclusions: Milk and cheese consumption were inversely associated with stroke risk. Future epidemiological studies should provide more details about dairy types, including fat content. In addition, the role of dairy in Asian populations deserves further attention.

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Nut intake and stroke risk: A dose-response meta-analysis of prospective cohort studies

Scientific Reports ◽

10.1038/srep30394 ◽

2016 ◽

Vol 6 (1) ◽

Cited By ~ 17

Author(s):

Chuan Shao ◽

Hui Tang ◽

Wei Zhao ◽

Jianquan He

Keyword(s):

Cohort Studies ◽

Dose Response ◽

Prospective Cohort ◽

Stroke Risk ◽

Meta Analysis ◽

Prospective Cohort Studies ◽

Nut Intake

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Coffee consumption and the risk of cerebrovascular disease: a meta-analysis of prospective cohort studies

BMC Neurology ◽

10.1186/s12883-021-02411-5 ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Lung Chan ◽

Chien-Tai Hong ◽

Chyi-Huey Bai

Keyword(s):

Ischemic Stroke ◽

Cohort Studies ◽

Prospective Cohort ◽

Hemorrhagic Stroke ◽

Stroke Risk ◽

Meta Analysis ◽

Coffee Consumption ◽

Healthy People ◽

Prospective Cohort Studies

Abstract Background Stroke is a crucial health threat to adults worldwide. Despite extensive knowledge of risk-factor mitigation, no primary prevention exists for healthy people. Coffee is a widely consumed beverage globally. Health benefit of coffee for several neurological diseases has been identified; however, the association between stroke risk and coffee consumption in healthy people has not been determined. We investigated the effect of coffee on stroke risk by conducting a meta-analysis of prospective cohort studies. Methods Electronic databases, namely PubMed, BioMed Central, Medline, and Google Scholar, were searched using terms related to stroke and coffee. Articles that described clear diagnostic criteria for stroke and details on coffee consumption were included. The reference lists of relevant articles were reviewed to identify eligible studies not shortlisted using these terms. Enrolled studies were grouped into three outcome categories: overall stroke, hemorrhagic stroke, and ischemic stroke. Results Seven studies were included and all of them were large-scale, long-term, follow-up cohort studies of a healthy population. Upon comparing the least-coffee-consuming groups from each study, the meta-analysis revealed a reduction in the risk of overall stroke during follow-up (hazard ratio [HR] for overall stroke = 0.922, 95% confidence interval [CI] = 0.855–0.994, P = 0.035). In studies with a clear definition of hemorrhagic and ischemic stroke, coffee consumption reduced the risk of ischemic stroke more robustly than that of hemorrhagic stroke (hemorrhagic, HR = 0.895, 95% CI = 0.824–0.972, P = .008; ischemic, HR = 0.834, 95% CI = 0.739–0.876, P < .001). No obvious dose-dependent or U-shaped effect was observed. Conclusions Coffee consumption reduces the risk of overall stroke, especially ischemic stroke. Further investigation is required to identify beneficial components in coffee, including caffeine and phenolic acids, to develop preventive medication for stroke.

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