title: Intake of antioxidants and B vitamins is inversely associated with ischemic stroke and cerebral atherosclerosis.
abstract: OBJECTIVE
  This study was conducted to examine relationships between dietary habits and intakes of antioxidants and B vitamins and the risk of ischemic stroke, and to compare dietary factors according to the presence of cerebral artery atherosclerosis and stroke subtypes.
  
  
  METHODS
  A total of 147 patients and 144 control subjects were recruited consecutively in the metropolitan area of Seoul, Korea. Sixty participants each in the case and control groups were included in analyses after 1:1 frequency matching. In addition, 117 acute ischemic stroke patients were classified into subtypes according to the Trial of Org 10172 in Acute Stroke Treatment (TOAST) guidelines. Dietary intake was measured using a semi-quantitative food frequency questionnaire composed of 111 food items and plasma lipid and homocysteine levels were analyzed.
  
  
  RESULTS
  When compared with control subjects, stroke patients had unfavorable dietary behaviors and lower intakes of fruits (73.1 ± 83.2 g vs. 230.9 ± 202.1 g,P< 0.001), vegetables (221.1 ± 209.0 g vs. 561.7 ± 306.6 g,P< 0.001), and antioxidants, including vitamins C, E, B6, β-carotene, and folate. The intakes of fruits, vegetables, vitamin C, and folate were inversely associated with the risk of ischemic stroke after adjusting for confounding factors. Intakes of vegetables, vitamins C, B6, B12, and folate per 1,000 kcal were lower in ischemic stroke with cerebral atherosclerosis than in those without. Overall vitamin B12intake per 1,000 kcal differed according to the TOAST classification (P= 0.004), but no differences among groups existed based on the post-hoc test.
  
  
  CONCLUSIONS
  When compared with control subjects, ischemic stroke patients, particularly those with cerebral atherosclerosis, had unfavorable dietary intake, which may have contributed to the development of ischemic stroke. These results indicate that proper dietary recommendations are important for the prevention of ischemic stroke.
authors.affiliation: Department of Nutritional Science and Food Management, Ewha Womans University, 52 Ewhayeodae-gil, Seodaemun-gu, Seoul 03760, Korea.
authors.forename: Hansaem
authors.initials: H
authors.lastname: Choe
authors.affiliation: Department of Foodservice Management and Nutrition, Sangmyung University, Seoul 03016, Korea.
authors.forename: Ji-Yun
authors.initials: JY
authors.lastname: Hwang
authors.affiliation: Department of Nutritional Science and Food Management, Ewha Womans University, 52 Ewhayeodae-gil, Seodaemun-gu, Seoul 03760, Korea.
authors.forename: Jin A
authors.initials: JA
authors.lastname: Yun
authors.affiliation: Food and Nutrition Major, Division of Food Science and Culinary Arts, Shinhan University, Gyeonggi 11644, Korea.
authors.forename: Ji-Myung
authors.initials: JM
authors.lastname: Kim
authors.affiliation: Department of Neurology, Ewha Womans University, School of Medicine, Seoul 03760, Korea.
authors.forename: Tae-Jin
authors.initials: TJ
authors.lastname: Song
authors.affiliation: Department of Nutritional Science and Food Management, Ewha Womans University, 52 Ewhayeodae-gil, Seodaemun-gu, Seoul 03760, Korea.
authors.forename: Namsoo
authors.initials: N
authors.lastname: Chang
authors.affiliation: Department of Neurology, Ewha Womans University, School of Medicine, Seoul 03760, Korea.
authors.forename: Yong-Jae
authors.initials: YJ
authors.lastname: Kim
authors.affiliation: Department of Nutritional Science and Food Management, Ewha Womans University, 52 Ewhayeodae-gil, Seodaemun-gu, Seoul 03760, Korea.
authors.forename: Yuri
authors.initials: Y
authors.lastname: Kim
keywords: B vitamin; Stroke; antioxidants; cerebral atherosclerosis