Causal effects of 32 eating habits on ischemic stroke risk and post-stroke functional outcome: A Mendelian...

ObjectiveTo assess the causal effects of specific eating habits on ischemic stroke risk and functional outcomes using Mendelian randomization.MethodsThis two-sample Mendelian randomization study used genetic variants associated with 32 eating habits as instrumental variables. Summary-level data were obtained from large-scale genome-wide association studies of individuals of European ancestry. The primary analysis used the inverse-variance weighted method, supplemented by sensitivity analyses to assess pleiotropy and multivariable Mendelian randomization to evaluate mediation via lipids and blood pressure.ResultsAfter multiple-testing correction, genetically predicted higher intake of cheese (odds ratio = 0.70, 95% confidence interval: 0.57-0.86), dried fruit (odds ratio = 0.57, 95% confidence interval: 0.41-0.80), and muesli (odds ratio = 0.20, 95% confidence interval: 0.07-0.54) showed potential protective associations with ischemic stroke risk. Sensitivity analyses supported the robustness of the findings, and multivariable Mendelian randomization indicated that the effects of cheese and muesli remained significant after adjustment for cardiovascular risk factors. No causal associations were observed for post-stroke recovery.ConclusionThis study provides genetically derived causal evidence suggesting that higher consumption of cheese, dried fruit, and muesli may reduce the risk of ischemic stroke. Further studies are warranted to validate these food-specific dietary recommendations.