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Dietary intake of antioxidant vitamins and risk of stroke: the Japan Public Health Center-based Prospective Study.

Frequent consumption of foods high in vitamin C may reduce the risk of stroke among non-smokers.

​This research work studied the impact of high dietary ingestion of antioxidant vitamins on the risk of stroke. A group of researchers collated data on the diets and incidence of stroke among 82,044 Japanese men and women within the age bracket of 45 to 74 years.

The team of investigators noted that individuals who were non-smokers and consumed generous portions of foods rich in vitamin C had low propensity to suffer from stroke. The data from this study show that greater intake of vitamin c-containing foods may make a stroke attack less likely to occur in individuals who are non-smokers.

Research Summary Information

  • 2017
  • Uesugi S, Ishihara J, Iso H, Sawada N, Takachi R, Inoue M, Tsugane S.
  • Nutrition Education, Department of Food Science, Otsuma Women's University, Tokyo, Japan. Department of Nutrition Science, Sagami Women's University, Sagamihara, Japan. Public Health, Department of Social Medicine, Osaka University, Graduate School of Medicine, Osaka, Japan. Epidemiology Division, Research Center for Cancer Prevention and Screening, National Cancer Center, Tokyo, Japan. Department of Food Science and Nutrition, Faculty of Human Life and Environment, Nara Women's University, Nara, Japan. AXA Department of, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan.
  • No, Free full text of study was not found.
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