Dietary Total Fat Intake and Ischemic Stroke Risk: The Northern Manhattan Study

Boden‐Albala, Bernadette; Elkind, Mitchell S.V.; White, Halina; Szumski, Annette; Paik, Myunghee Cho; Sacco, Ralph L.

doi:10.1159/000204914

Cited by 36 publications

(23 citation statements)

References 45 publications

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“…Two further cohort studies by Seino et al [239] (LOE IIb) and Boden-Albala et al [243] (LOE IIb) did not show an association between intake of MUFA and risk of ischaemic stroke either.…”

Section: Quantity and Quality Of Dietary Fat And Fatty Acid Intake mentioning

confidence: 93%

“…In further cohort studies that investigated men of Japanese origin in Hawaii [237,238] (LOE IIb) as well as cohorts in Japan [239,240] (LOE IIb), the United States [241,242,243], (LOE IIb), Sweden [244,245,246] (LOE IIb) and the United Kingdom [247] (LOE IIb), no associations were identified between total fat intake and total risk of stroke [237,241,244,246,247] (LOE IIb) as well as risk of ischaemic [237,238,239,240,241,242,243,245,246] (LOE IIb) and haemorrhagic [236,237,238,241,242,246,248] (LOE IIb) stroke.…”

Section: Quantity and Quality Of Dietary Fat And Fatty Acid Intake mentioning

confidence: 99%

“…Most cohort studies that were not considered in the meta-analysis mentioned before showed no association between intake of SFA and total risk of stroke [246,247] (LOE IIb) as well as ischaemic [239,243,246] (LOE IIb) and haemorrhagic stroke [246,249] (LOE IIb). Only 2 studies showed an inverse relation between intake of SFA and risk of stroke: the study by Takeya et al [249] (LOE IIb) with regard to ischaemic stroke for the cohorts living in Japan and the study by Yamagishi et al [250] (LOE IIb) for total stroke as well as for ischaemic and haemorrhagic stroke.…”

Section: Quantity and Quality Of Dietary Fat And Fatty Acid Intake mentioning

confidence: 99%

“…Nine cohort studies investigated whether intake of PUFA is associated with the risk of stroke [236,239,240,241,242,243,245,246,248] (LOE IIb). Most were carried out in the United States (n = 4) and Japan (n = 3), with 2 studies carried out in Sweden.…”

Section: Quantity and Quality Of Dietary Fat And Fatty Acid Intake mentioning

confidence: 99%

“…Even with differentiation between types of stroke, no relation could be shown between the intake of PUFA and the risk of ischaemic [236,239,240,241,242,243,245,246] (LOE IIb) or haemorrhagic [236,241,242,246,248] (LOE IIb) stroke.…”

Section: Quantity and Quality Of Dietary Fat And Fatty Acid Intake mentioning

confidence: 99%

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Evidence-Based Guideline of the German Nutrition Society: Fat Intake and Prevention of Selected Nutrition-Related Diseases

Wolfram

Bechthold²,

Boeing

et al. 2015

Ann Nutr Metab

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As nutrition-related chronic diseases have become more and more frequent, the importance of dietary prevention has also increased. Dietary fat plays a major role in human nutrition, and modification of fat and/or fatty acid intake could have a preventive potential. The aim of the guideline of the German Nutrition Society (DGE) was to systematically evaluate the evidence for the prevention of the widespread diseases obesity, type 2 diabetes mellitus, dyslipoproteinaemia, hypertension, metabolic syndrome, coronary heart disease (CHD), stroke, and cancer through the intake of fat or fatty acids. The main results can be summarized as follows: it was concluded with convincing evidence that a reduced intake of total and saturated fat as well as a larger intake of polyunsaturated fatty acids (PUFA) at the expense of saturated fatty acids (SFA) reduces the concentration of total and low-density lipoprotein cholesterol in plasma. Furthermore, there is convincing evidence that a high intake of trans fatty acids increases risk of dyslipoproteinaemia and that a high intake of long-chain polyunsaturated n-3 fatty acids reduces the triglyceride concentration in plasma. A high fat intake increases the risk of obesity with probable evidence when total energy intake is not controlled for (ad libitum diet). When energy intake is controlled for, there is probable evidence for no association between fat intake and risk of obesity. A larger intake of PUFA at the expense of SFA reduces risk of CHD with probable evidence. Furthermore, there is probable evidence that a high intake of long-chain polyunsaturated n-3 fatty acids reduces risk of hypertension and CHD. With probable evidence, a high trans fatty acid intake increases risk of CHD. The practical consequences for current dietary recommendations are described at the end of this article.

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“…Two further cohort studies by Seino et al [239] (LOE IIb) and Boden-Albala et al [243] (LOE IIb) did not show an association between intake of MUFA and risk of ischaemic stroke either.…”

Section: Quantity and Quality Of Dietary Fat And Fatty Acid Intake mentioning

confidence: 93%

Section: Quantity and Quality Of Dietary Fat And Fatty Acid Intake mentioning

confidence: 99%

Section: Quantity and Quality Of Dietary Fat And Fatty Acid Intake mentioning

confidence: 99%

Section: Quantity and Quality Of Dietary Fat And Fatty Acid Intake mentioning

confidence: 99%

Section: Quantity and Quality Of Dietary Fat And Fatty Acid Intake mentioning

confidence: 99%

See 3 more Smart Citations

Evidence-Based Guideline of the German Nutrition Society: Fat Intake and Prevention of Selected Nutrition-Related Diseases

Wolfram

Bechthold²,

Boeing

et al. 2015

Ann Nutr Metab

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show abstract

Chronic dietary intake of quercetin alleviates hepatic fat accumulation associated with consumption of a Western‐style diet in C57/BL6J mice

Kobori

Masumoto

Akimoto

et al. 2010

Molecular Nutrition Food Res

229

161

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Stroke in Women: What is Different?

Jamieson

Skliut

2010

Curr Atheroscler Rep

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Stroke, a major cause of morbidity and mortality in the general population, varies in incidence in men and women of different age groups: more boys than girls have strokes; the incidence of stroke is greater in men in their 60s and 70s; and stroke is more common in women after age 80 years. These differences are attributed to hormonal (sex-related) changes and variable risk factors in women, as well as lifestyle and environmental (gender-related) co-morbid conditions. A woman, who is more likely to have a stroke in her lifetime than a myocardial infarction, has a different response to primary and secondary prevention as compared with a man. Although response to thrombolysis is similar, older age and more severe strokes in women lead to poorer outcomes in female stroke survivors.

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Dietary Total Fat Intake and Ischemic Stroke Risk: The Northern Manhattan Study

Cited by 36 publications

References 45 publications

Evidence-Based Guideline of the German Nutrition Society: Fat Intake and Prevention of Selected Nutrition-Related Diseases

Evidence-Based Guideline of the German Nutrition Society: Fat Intake and Prevention of Selected Nutrition-Related Diseases

Chronic dietary intake of quercetin alleviates hepatic fat accumulation associated with consumption of a Western‐style diet in C57/BL6J mice

Stroke in Women: What is Different?

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