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NEUROLOGY 2003;61:1273-1275
© 2003 American Academy of Neurology


Brief Communications

Dietary antioxidants and the risk of ischemic stroke

The Rotterdam Study

Z. Vokó, MD PhD, M. Hollander, MD PhD, A. Hofman, MD PhD, P. J. Koudstaal, MD PhD and M. M.B. Breteler, MD PhD

From the Departments of Epidemiology & Biostatistics (Drs. Vokó, Hollander, Hofman, and Breteler) and Neurology (Drs. Hollander and Koudstaal), Erasmus Medical Center Rotterdam, the Netherlands; and School of Public Health (Dr. Vokó), Medical & Health Science Centre, University of Debrecen, Hungary.

Address correspondence and reprint requests to Dr. Monique M.B. Breteler, Department of Epidemiology & Biostatistics, Erasmus Medical Center Rotterdam, PO Box 1738, 3000DR Rotterdam, the Netherlands; e-mail: m.breteler{at}erasmusmc.nl

In the Rotterdam Study, the authors investigated whether high intake of antioxidants from food is associated with the risk of stroke. Among 5,197 participants who were followed on average for 6.4 years, 227 ischemic strokes occurred. Higher intake of antioxidants was associated with a lower risk of stroke. The relationship was dose-dependent, significant for vitamin C, and most pronounced in smokers. These results agree with the view that high dietary intake of antioxidants, in particular vitamin C and—in smokers—vitamin E, reduces the risk of stroke.


Received December 16, 2002. Accepted in final form July 16, 2003.




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K. Hoffmann and M. M. Bergmann
RE: "MIDLIFE DIETARY INTAKE OF ANTIOXIDANTS AND RISK OF LATE-LIFE INCIDENT DEMENTIA: THE HONOLULU-ASIA AGING STUDY"
Am. J. Epidemiol., October 1, 2004; 160(7): 717 - 717.
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