Key result
Higher dark vegetable intake linked to ~32% lower risk of incident stroke.
Why the study?
Research on the relationship between vegetable consumption and stroke among the Chinese population is rare.
Does higher consumption of vegetables or dark vegetables reduce the risk of stroke in Chinese adults over 40?
Cohort (n=15,145)
Does higher consumption of vegetables or dark vegetables reduce the risk of stroke in Chinese adults over 40?
Higher consumption of dark vegetables is independently associated with a lower risk of incident stroke among Chinese adults.
Higher dark vegetable intake was associated with lower stroke risk in Chinese adults; hypothesis-generating and should not yet change practice.
Research on the relationship between vegetable consumption and stroke among the Chinese population is still rare. This study aimed to explore the association between vegetable consumption and stroke. Using data from the China Health and Nutrition Survey (1991-2018), we included 15,145 participants over 40 years old without stroke as the baseline. Participants were categorized into five groups according to vegetable consumption. The adjusted HRs of stroke associated with vegetable consumption were calculated using the COX proportional hazards model. During the follow-up, 504 stroke cases were detected (303 men and 201 women). For the females, compared with the Q1 group of vegetable consumption, the multivariable-adjusted HRs for stroke were 0.60 (95%CI 0.36, 1.00) in the group of Q4. No significant associations between vegetable consumption and stroke were found among males. Furthermore, compared with the Q1 group of dark vegetable consumption, for the whole subjects, the multivariable-adjusted HRs for stroke were 0.68 (95%CI 0.50, 0.92) in the group of Q4. For the females, compared with the Q1 group of dark vegetable consumption, the multivariable-adjusted HRs for stroke were 0.49 (95%CI 0.30, 0.80) in the group of Q4. In conclusion, this study suggested that vegetable consumption decreases the risk of stroke among Chinese females. In addition, the intake of dark vegetables was inversely associated with stroke.
No takes yet. Share an insight, caveat, or question.
Lv et al. (2023) conducted a cohort in Stroke prevention (n=15,145). Dark vegetable consumption vs. Lowest quintile of dark vegetable consumption (0-25 g/d) was evaluated on Incident stroke (self-reported diagnosis) (HR 0.68, 95% CI 0.50, 0.92). Higher consumption of dark vegetables (83~125 g/d) was associated with a 32% reduced risk of stroke compared to the lowest consumption group among the whole cohort (HR 0.68).
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: