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Monounsaturated Fatty Acid Intake and Stroke Risk: A Meta-analysis of Prospective Cohort Studies

Published on Jun 1, 2016in Journal of Stroke & Cerebrovascular Diseases 1.65
· DOI :10.1016/j.jstrokecerebrovasdis.2016.02.017
Pengfei Cheng2
Estimated H-index: 2
(Jiamusi University),
Jingxia Wang2
Estimated H-index: 2
(Jiamusi University),
Weihua Shao9
Estimated H-index: 9
(CQMU: Chongqing Medical University)
Cite
Abstract
Background We performed a meta-analysis aiming to clarify the relationship between monounsaturated fatty acid (MUFA) intake and stroke risk. Methods Relevant studies were identified by searching relevant databases through January 2016. We included cohort studies that reported relative risks (RRs) with 95% confidence intervals (CIs) for the association between MUFA intake and stroke risk. A random-effects model was used to derive composite RR estimates for stroke. Results Ten prospective cohort studies including 314,511 nonoverlapping individuals and 5827 strokes were included. Higher MUFA intake was not associated with risk of overall stroke (RR = .86 [95% CI, .74-1.00]) and risk of ischemic stroke (RR = .92 [95% CI, .79-1.08]), but was associated with a reduced risk of hemorrhagic stroke (RR = .68 [95% CI, .49-.96]). In subgroup analyses, higher MUFA intake was associated with a reduced risk of stroke for a follow-up duration of 14 years or more (RR = .77 [95% CI, .68-.87]), for males (RR = .79 [95% CI, .69-.91]), for 24-hour recall (RR = .74 [95% CI, .63-.86]), and for a quality score of more than 8 stars (RR = .78 [95% CI, .61-.98]). Conclusions There is no significant evidence for concluding that dietary MUFA is associated with a reduced risk of overall stroke. However, higher MUFA intake seems to be associated with a reduced risk of hem orrhagic stroke but not ischemic stroke. Duration of MUFA intake and sex are considered as factors affecting the relationship between MUFA intake and stroke risk. Further studies are needed to evaluate the relationship between specific food sources of MUFA (i.e., plant versus animal) and stroke risk.
  • References (40)
  • Citations (11)
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References40
Newest
Published on Nov 1, 2015in Scientific Reports 4.01
Pengfei Cheng7
Estimated H-index: 7
,
Wen Huang6
Estimated H-index: 6
+ 6 AuthorsPeng Xie25
Estimated H-index: 25
BMI Affects the Relationship between Long Chain N-3 Polyunsaturated Fatty Acid Intake and Stroke Risk: a Meta-Analysis
Published on Jul 29, 2014in BMJ 27.60
Xia Wang12
Estimated H-index: 12
(HUST: Huazhong University of Science and Technology),
Yingying Ouyang7
Estimated H-index: 7
(HUST: Huazhong University of Science and Technology)
+ 4 AuthorsFrank B. Hu202
Estimated H-index: 202
(Harvard University)
Objective To examine and quantify the potential dose-response relation between fruit and vegetable consumption and risk of all cause, cardiovascular, and cancer mortality. Data sources Medline, Embase, and the Cochrane library searched up to 30 August 2013 without language restrictions. Reference lists of retrieved articles. Study selection Prospective cohort studies that reported risk estimates for all cause, cardiovascular, and cancer mortality by levels of fruit and vegetable consumption. Dat...
Published on Jul 1, 2014in British Journal of Nutrition 3.32
Miguel A. Martínez-González85
Estimated H-index: 85
(University of Navarra),
Ligia J. Dominguez31
Estimated H-index: 31
(University of Palermo),
M. Delgado Rodríguez45
Estimated H-index: 45
(University of Jaén)
Increasing evidence suggests that the Mediterranean diet can reduce the risk of CVD. Olive oil is the hallmark of this dietary pattern. We conducted a meta-analysis of case–control, prospective cohort studies and a randomised controlled trial investigating the specific association between olive oil consumption and the risk of CHD (101 460 participants) or stroke (38 673 participants). The results of all observational studies were adjusted for total energy intake. The random-effects model assessi...
Published on Mar 18, 2014in Annals of Internal Medicine 19.32
Rajiv Chowdhury47
Estimated H-index: 47
,
Samantha Warnakula9
Estimated H-index: 9
+ 11 AuthorsSimon G. Thompson95
Estimated H-index: 95
Primary Funding Source: British Heart Foundation, Medical Research Council, Cambridge National Institute for Health Research Biomedical Research Centre, and Gates Cambridge.
Published on Feb 1, 2013in Stroke 6.05
Joanna Kaluza9
Estimated H-index: 9
,
Alicja Wolk110
Estimated H-index: 110
,
Susanna C. Larsson61
Estimated H-index: 61
Background and Purpose—Intake of iron, especially heme iron, has been associated with several diseases. However, epidemiological studies of heme iron and nonheme iron intake in relation to risk of stroke are lacking. The aim of this study was to examine the associations between heme iron and nonheme iron intake and stroke incidence in men. Methods—The population-based prospective Cohort of Swedish Men included 38 859 men, aged 45 to 79 years, who had no history of stroke, coronary heart disease,...
Published on Nov 1, 2012in Annals of Neurology 9.50
Sirin Yaemsiri6
Estimated H-index: 6
(UNC: University of North Carolina at Chapel Hill),
Souvik Sen10
Estimated H-index: 10
(USC: University of South Carolina)
+ 3 AuthorsKa He33
Estimated H-index: 33
(UNC: University of North Carolina at Chapel Hill)
Objective To examine the associations between dietary fat intake and ischemic stroke among postmenopausal women.
Published on Mar 1, 2012in Atherosclerosis 4.25
Susanna C. Larsson61
Estimated H-index: 61
(KI: Karolinska Institutet),
Jarmo Virtamo90
Estimated H-index: 90
(National Institute for Health and Welfare),
Alicja Wolk110
Estimated H-index: 110
(KI: Karolinska Institutet)
Abstract Background Whether intakes of dietary fat and cholesterol are associated with risk of stroke remain unclear. We examined the associations between intakes of total fat, specific types of fat, and cholesterol and risk of stroke in a prospective cohort of women. Methods The study population consisted of 34,670 women, aged 49–83 years, in the Swedish Mammography Cohort who were free of cardiovascular disease and completed a food-frequency questionnaire in 1997. Cox proportional hazard regre...
Published on Feb 27, 2012in PLOS ONE 2.78
Peter Wallström30
Estimated H-index: 30
(Lund University),
Emily Sonestedt41
Estimated H-index: 41
(Lund University)
+ 6 AuthorsElisabet Wirfält52
Estimated H-index: 52
(Lund University)
BACKGROUND: The aim of the study was to examine associations between intake of macronutrients and dietary fiber and incident ischemic cardiovascular disease (iCVD) in men and women. METHODS: We used data from 8,139 male and 12,535 female participants (aged 44-73 y) of the Swedish population-based Malmo Diet and Cancer cohort. The participants were without history of CVD and diabetes mellitus, and had reported stable dietary habits in the study questionnaire. Diet was assessed by a validated modi...
Published on Sep 1, 2010in European Journal of Epidemiology 6.53
Andreas Stang43
Estimated H-index: 43
(MLU: Martin Luther University of Halle-Wittenberg)
The quality assessment of non-randomized studies is an important component of a thorough meta-analysis of nonrandomized studies. Low quality studies can lead to a distortion of the summary effect estimate. Recent guidelines for the reporting of meta-analyses of observational studies recommend the assessment of the study quality (MOOSE) [1]. In principal, three categories of quality assessments tools are available: scales, simple checklists, or checklists with a summary judgment (for details see ...
Cited By11
Newest
Published on Mar 5, 2019in Circulation 23.05
Emelia J. Benjamin150
Estimated H-index: 150
,
Paul Muntner72
Estimated H-index: 72
+ 45 AuthorsSusan Cheng43
Estimated H-index: 43
Published on Oct 1, 2018in Phytochemistry Reviews 4.26
Zebin Guo6
Estimated H-index: 6
(Fujian Agriculture and Forestry University),
Xiangze Jia3
Estimated H-index: 3
(Fujian Agriculture and Forestry University)
+ 4 AuthorsJianbo Xiao33
Estimated H-index: 33
(Fujian Agriculture and Forestry University)
The olive (Olea europaea L.) is a widely-distributed plant that originated in the Mediterranean region. Its fruit is commonly used to produce olive oil, table olives, and other by-products. The main nutrient of the olive fruit is fat, predominantly monounsaturated fatty acids (MUFA). Olives are also rich in carbohydrates, vitamins, and minerals. Increasing numbers of investigations show that the health benefits of the ‘Mediterranean diet’ are associated with lower incidences of chronic degenerat...
Published on Jan 31, 2018in Circulation 23.05
Emelia J. Benjamin150
Estimated H-index: 150
,
Salim S. Virani35
Estimated H-index: 35
+ 48 AuthorsRajat Deo28
Estimated H-index: 28
Each chapter listed in the Table of Contents (see next page) is a hyperlink to that chapter. The reader clicks the chapter name to access that chapter. Each chapter listed here is a hyperlink. Click on the chapter name to be taken to that chapter. Each year, the American Heart Association (AHA), in conjunction with the Centers for Disease Control and Prevention, the National Institutes of Health, and other government agencies, brings together in a single document the most up-to-date statistics r...
Published on Jan 1, 2018in Nutrition Metabolism and Cardiovascular Diseases 3.34
Licia Iacoviello55
Estimated H-index: 55
,
M. Bonaccio4
Estimated H-index: 4
+ 18 AuthorsI. Savini1
Estimated H-index: 1
(University of Rome Tor Vergata)
Abstract Background and aims To systematically review the latest evidence on established and emerging nutrition-related risk factors for incidence of and mortality from total, ischemic and haemorrhagic strokes. The present review was conducted in the framework of the work carried out through 2015 and 2016 for the preparation of the Italian Guidelines for the Prevention and Treatment of Stroke, 8th Edition, by ISO-SPREAD (Italian Stroke Organization and the Stroke Prevention and Educational Aware...
Published on Jan 1, 2018in RSC Advances 3.05
Ming-jiao Li (Hunan University), Hong Xiao2
Estimated H-index: 2
(Hunan University)
+ 9 AuthorsYuqing Jian3
Estimated H-index: 3
(Hunan University)
Cerebral infarction (CI) is one of the most common cerebrovascular diseases and remains a major health problem worldwide. In this study, we evaluated the potential diagnostic biomarkers and important relevant metabolic pathways associated with CI. Metabolomics based on gas chromatography-mass spectrometry coupled with the multivariate pattern recognition technique were used to characterize the potential serum metabolic profiles of CI. Forty healthy controls and thirty-three cerebral infarction p...
Published on Nov 1, 2017in Stroke 6.05
Graeme J. Hankey102
Estimated H-index: 102
(UWA: University of Western Australia)
Since last reviewed,1 several epidemiological studies have reported the substantial role of suboptimal nutrition in the risk and burden of stroke and illustrated the potential for dietary modification to reduce the global burden of stroke. I searched the Cochrane Library, PubMed, and MEDLINE using the search term stroke in combinations with the terms nutrition, diet, nutrients, foods, dietary patterns, risk, burden, epidemiology, randomised trial, systematic review, and meta-analysis for article...
Published on Oct 1, 2017in Stroke 6.05
Susanna C. Larsson61
Estimated H-index: 61
(KI: Karolinska Institutet)
Stroke is a leading cause of mortality and long-term disability. The consequences of stroke are often devastating and irreversible. Many stroke survivors experience mental and physical impairment and require assistance with daily life activities. Prevention of stroke through modifiable risk factors, such as diet, is, therefore, crucial to public health. Diet may influence stroke development through multiple pathways and mechanisms, including effects on blood pressure, blood lipids, thrombosis an...
Published on Aug 21, 2017in Annual Review of Nutrition 8.42
Dong D. Wang19
Estimated H-index: 19
,
Frank B. Hu202
Estimated H-index: 202
Health effects of dietary fats have been extensively studied for decades. However, controversies exist on the effects of various types of fatty acids, especially saturated fatty acid (SFA), on cardiovascular disease (CVD). Current evidence supports that different types of dietary fatty acids have divergent effects on CVD risk, and the effects also depend strongly on the comparison or replacement macronutrient. A significant reduction in CVD risk can be achieved if SFAs are replaced by unsaturate...
Published on Mar 7, 2017in Circulation 23.05
Emelia J. Benjamin150
Estimated H-index: 150
,
Michael J. Blaha50
Estimated H-index: 50
+ 42 AuthorsCathleen Gillespie41
Estimated H-index: 41