Dietary amino acids and risk of stroke subtypes: a prospective analysis of 356,000 participants in seven European countries
Tong T, Clarke R, Schmidt J, Huybrechts I, Noor U, Forouhi N, Imamura F, Travis R, Weiderpass E, Aleksandrova K, Dahm C, van der Schouw Y, Overvad K, Kyrø C, Tjønneland A, Kaaks R, Katzke V, Schiborn C, Schulze M, Mayen-Chacon A, Masala G, Sieri S, de Magistris M, Tumino R, Sacerdote C, Boer J, Verschuren W, Brustad M, Nøst T, Crous-Bou M, Petrova D, Amiano P, Huerta J, Moreno-Iribas C, Engström G, Melander O, Johansson K, Lindvall K, Aglago E, Heath A, Butterworth A, Danesh J, Key T. Dietary amino acids and risk of stroke subtypes: a prospective analysis of 356,000 participants in seven European countries. European Journal Of Nutrition 2023, 63: 209-220. PMID: 37804448, PMCID: PMC10799144, DOI: 10.1007/s00394-023-03251-4.Peer-Reviewed Original ResearchMeSH KeywordsAmino AcidsBrain IschemiaHemorrhagic StrokeHumansIschemic StrokeProlineProspective StudiesRisk FactorsStrokeConceptsRisk of ischaemic strokeHaemorrhagic strokeRisk of stroke subtypesMultivariable-adjusted Cox regression modelsHazard ratioIschaemic strokeStroke subtypesCountry-specific dietary questionnairesBlood pressureConfidence intervalsEstimate hazard ratiosProline intakeMethodsWe analysed dataMultiple testingStatistically significant associationDietary recallsDietary questionnaireInverse associationCox regression modelsDiastolic blood pressureEPIC studyHigher intakeDietary amino acidsDietary intakeMutual adjustment