Table 2. Food items significantly associated with cerebrovascular events in men using model 1#, *.
| Male participants, n=446 | ||||||
|---|---|---|---|---|---|---|
| Cerebrovascular events | No cerebrovascular events | |||||
| Food | Intake | n (%) | Person-years | n (%) | Person-years | HR (95% confidence interval) |
| Non | ‒ | ‒ | ‒ | ‒ | ‒ | |
| Cerebral infarction | No cerebral infarction | |||||
| Food | Intake | n (%) | Person-years | n (%) | Person-years | HR (95% confidence interval) |
| Oranges | ‒ | 19 (9.1) | 275.8 | 191 (91.0) | 4,594.9 | 1.00 |
| + | 19 (8.1) | 276.9 | 217 (92.0) | 5,101.9 | 0.48 (0.24–0.97) | |
| Hemorrhagic stroke | No hemorrhagic stroke | |||||
| Food | Intake | n (%) | Person-years | n (%) | Person-years | HR (95% confidence interval) |
| Not calculated | ‒ | ‒ | ‒ | ‒ | ‒ | |
#Cerebrovascular events included cerebral infarctions and hemorrhagic strokes. *Adjusted by age, BMI (according to “underweight”, “normal weight”, and “overweight”), abnormal blood pressure, serum lipid abnormality, serum glucose abnormality, alcohol consumption, and smoking at baseline. ‒: no intake; +: intake; BMI: body mass index; HR: hazard ratio.