Higher antioxidant and B vitamins intake is associated with ischemic stroke and carotid atherosclerosis (628.3)

Abstract

Strokes are the third leading cause of death in the Korea and cause long‐term disability. In particular, 80% of total strokes are ischemic strokes in Western countries. Although a high intake of fruits and vegetables which are rich in antioxidant nutrients and B vitamins may reduce atherosclerosis and strokes, the results remain inconclusive. The objective of the present study is to investigate the associations between fruits and vegetable intake, particularly antioxidants nutrients and B vitamins intake and ischemic strokes. We found that the stroke patient group consumed significantly lower intakes than the control group in fruits, vegetables, B vitamins (folate and vitamin B6), and antioxidants nutrients (vitamin C, vitamin E, and beta‐carotene). Furthermore, ischemic stroke patients with carotid atherosclerosis had lower antioxidants nutrients intake than those without. When the patients were divided into the TOAST classification of ischemic stroke, TOAST1 (large‐artery atherosclerosis origin) group and TOAST3 (lacunar origin) group showed similar dietary intake pattern. Our findings indicated that dietary recommendation of higher intake fruit and vegetable may be beneficial to prevent ischemic stroke, especially in patients with cardiovascular risk factors. Grant Funding Source: This research was supported by a grant (22A20130012143) from the Brain Korea 21 plus project