Table 3. Food items significantly associated with cerebrovascular events in women using model 1#, *.
| Female participants, n=1,347 | ||||||
|---|---|---|---|---|---|---|
| Cerebrovascular events | No cerebrovascular events | |||||
| Food | Intake | n (%) | Person-years | n (%) | Person-years | HR (95% confidence interval) |
| Fresh fish (sashimi, boiled fish, ftied fish) | ‒ | 24 (9.8) | 378.6 | 222 (90.2) | 5,589.3 | 1.00 |
| + | 52 (4.7) | 862.7 | 1,049 (95.3) | 26,220.6 | 0.46 (0.29–0.75) | |
| Yogurt | ‒ | 65 (7.2) | 1,066.7 | 842 (92.8) | 21,018.9 | 1.00 |
| + | 11 (2.5) | 174.5 | 429 (97.5) | 10,791.0 | 0.43 (0.23–0.82) | |
| Japanese dessert | ‒ | 51 (6.3) | 840.4 | 755 (93.7) | 18,931.0 | 1.00 |
| + | 25 (4.6) | 400.8 | 516 (95.4) | 12,878.9 | 0.59 (0.36–0.96) | |
| Cerebral infarction | No cerebral infarction | |||||
| Food | Intake | n (%) | Person-years | n (%) | Person-years | HR (95% confidence interval) |
| Fresh fish (sashimi, boiled fish, ftied fish) | ‒ | 15 (6.1) | 251.4 | 231 (93.9) | 5,716.4 | 1.00 |
| + | 32 (2.9) | 525.3 | 1,069 (97.1) | 26,558.1 | 0.46 (0.25–0.85) | |
| Japanese dessert | ‒ | 32 (4.0) | 530.2 | 774 (96.0) | 19,241.2 | 1.00 |
| + | 15 (2.8) | 246.4 | 526 (97.2) | 13,033.3 | 0.53 (0.29–0.99) | |
| Hemorrhagic stroke | No hemorrhagic stroke | |||||
| Food | Intake | n (%) | Person-years | n (%) | Person-years | HR (95% confidence interval) |
| Yogurt | ‒ | 26 (2.9) | 412.7 | 881 (97.1) | 21,673.0 | 1.00 |
| + | 3 (0.7) | 51.9 | 437 (99.3) | 10,913.6 | 0.29 (0.09–0.96) | |
#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.