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Dietary flavonoid intake and the risk of stroke: a dose-response meta-analysis of prospective cohort studies.

Adequate intake of flavonoids from dietary sources may help guard against the development of stroke.

This meta-analysis investigated whether an association exists between dietary intake of flavonoid-containing foods and the likelihood of suffering from stroke. Researchers pooled data from 11 prospective cohort studies that examined over 300,000 subjects and more than 5,000 cases of stroke.

Researchers found an inverse association between high ingestion of foods packed with flavonoids and the risk of developing stroke. Data from this study show that a diet rich in flavoniod-containing foods may be vital in the prevention of stroke.

Research Summary Information

Whole grain consumption and risk of ischemic strok...
Whole Grain Consumption and Risk of Ischemic Strok...

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