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Nut consumption and risk of stroke
Zhizhong Zhang1, Gelin Xu, Yongyue Wei
1Department of Neurology, Jinling Hospital, Medical School of Nanjing University, 305# East Zhongshan Road, Nanjing, 210002, Jiangsu Province, China.
European Journal of Epidemiology
|March 1, 2015
Summary
Consuming nuts is linked to a reduced risk of stroke. This meta-analysis of prospective studies found that higher nut intake was associated with a lower stroke risk, particularly in women.
Area of Science:
- Nutritional Epidemiology
- Cardiovascular Disease Research
Background:
- Inconsistent associations between nut consumption and stroke risk necessitate further investigation.
- Understanding the impact of dietary habits on cerebrovascular health is crucial.
Purpose of the Study:
- To conduct a meta-analysis of prospective studies evaluating the relationship between nut consumption and stroke risk and mortality.
- To synthesize current evidence on nut intake and its association with cerebrovascular events.
Main Methods:
- Systematic literature search of PubMed and Embase databases up to June 2014.
- Inclusion of six prospective cohort studies with 476,181 participants.
- Meta-analysis calculating pooled relative risks (RRs) with 95% confidence intervals (CIs).
Main Results:
- A pooled relative risk (RR) of 0.90 (95% CI 0.83-0.98) for stroke comparing highest to lowest nut consumption.
- A significant inverse association observed in females (RR 0.88; 95% CI 0.78-0.98).
- A non-significant trend towards reduced stroke mortality with higher nut consumption (RR 0.86; 95% CI 0.69-1.06).
Conclusions:
- Nut consumption is inversely associated with the risk of stroke.
- Evidence suggests a protective effect of nuts against stroke, especially in women.
- Further research may clarify the association with stroke mortality.
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