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  • Title: Raw and processed fruit and vegetable consumption and 10-year stroke incidence in a population-based cohort study in the Netherlands.
    Author: Oude Griep LM, Verschuren WM, Kromhout D, Ocké MC, Geleijnse JM.
    Journal: Eur J Clin Nutr; 2011 Jul; 65(7):791-9. PubMed ID: 21427746.
    Abstract:
    BACKGROUND/OBJECTIVES: Prospective cohort studies have shown that high fruit and vegetable consumption is related to a lower risk of stroke. Whether food processing affects this association is unknown. We evaluated the associations of raw and processed fruit and vegetable consumption independently from each other with 10-year stroke incidence and stroke subtypes in a prospective population-based cohort study in the Netherlands. SUBJECTS/METHODS: We used data of 20 069 men and women aged 20-65 years and free of cardiovascular diseases at baseline who were enrolled from 1993 to 1997. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HRs) were calculated for total, ischemic and hemorrhagic stroke incidence using multivariable Cox proportional hazards models. RESULTS: During a mean follow-up time of 10.3 years, 233 incident stroke cases were documented. Total and processed fruit and vegetable intake were not related to incident stroke. Total stroke incidence was 30% lower for participants with a high intake of raw fruit and vegetables (Q4: >262 g/day; HR: 0.70; 95% confidence intervals (95% CIs): 0.47-1.03) compared with those with a low intake (Q1: ≤92 g/day) and the trend was borderline significant (P for trend=0.07). Raw vegetable intake was significantly inversely associated with ischemic stroke (>27 vs ≤27 g/day; HR: 0.50; 95% CI: 0.34-0.73), and raw fruit borderline significantly with hemorrhagic stroke (>120 vs ≤120 g/day; HR: 0.53; 95% CI: 0.28-1.01). CONCLUSIONS: High intake of raw fruit and vegetables may protect against stroke. No association was found between processed fruit and vegetable consumption and incident stroke.
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