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Diet‐Derived Antioxidants Do Not Decrease Risk of Ischemic Stroke: A Mendelian Randomization Study in 1 Million People

Background Dietary intake and blood concentrations of vitamins E and C, lycopene, and carotenoids have been associated with a lower risk of incident (ischemic) stroke. However, causality cannot be inferred from these associations. Here, we investigated causality by analyzing the associations between...

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Principais autores: Leon G. Martens, Jiao Luo, Ko Willems van Dijk, J. Wouter Jukema, Raymond Noordam, Diana van Heemst
Format: Artigo
Sprog:Inglês
Udgivet: Wiley 2021-12-01
Serier:Journal of the American Heart Association: Cardiovascular and Cerebrovascular Disease
Fag:
antioxidants
cardiovascular disease
diet
ischemic stroke
oxidative stress
Online adgang:https://www.ahajournals.org/doi/10.1161/JAHA.121.022567
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