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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Bibliografische Detailangaben

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