Stroke.ahajournals: Adam M. Bernstein, MD, ScD; An Pan, PhD; Kathryn M. Rexrode, MD; Meir Stampfer, MD, DrPH; Frank B. Hu, MD, PhD; Dariush Mozaffarian, MD, DrPH; Walter C. Willett, MD, DrPH – December 29, 2011.
Background and Purpose—Few dietary protein sources have been studied prospectively in relation to stroke. We examined the relation between foods that are major protein sources and risk of stroke.
Methods—We prospectively followed 84 010 women aged 30 to 55 years at baseline and 43 150 men aged 40 to 75 years at baseline without diagnosed cancer, diabetes, or cardiovascular disease. Diet was assessed repeatedly by a standardized and validated questionnaire. We examined the association between protein sources and incidence of stroke using a proportional hazard model adjusted for stroke risk factors. Read More