Table 2.
Absolute rate differences (95% confidence intervals) for ischaemic and haemorrhagic risk per unit higher calibrated intake of selected major foods and fibre in the EPIC study
| Outcome/food | Unit sizes (g/day)a | Number of additional events (95% CI) per unit higher intake, per 1000 participants over 10 yearsb |
|---|---|---|
| Ischaemic stroke (Average incidence = 8.04 cases per 1000 participants over 10 years) | ||
| Red meat | 50 | 1.10 (0.04, 2.17) |
| Milk | 200 | −0.42 (−0.78, −0.06) |
| Yogurt | 100 | −0.73 (−1.22, −0.24) |
| Cheese | 30 | −0.94 (−1.60, −0.28) |
| Fruit and vegetables | 200 | −1.02 (−1.48, −0.56) |
| Fruit | 100 | −0.55 (−0.86, −0.25) |
| Vegetables | 100 | −1.04 (−1.67, −0.42) |
| Total dietary fibre | 10 | −1.86 (−2.56, −1.16) |
| Cereal fibre | 4 | −0.77 (−1.28, −0.27) |
| Fruit and vegetable fibre | 4 | −1.00 (−1.49, −0.52) |
| Fruit fibre | 2 | −0.56 (−0.88, −0.25) |
| Vegetable fibre | 2 | −0.12 (−0.23, 0.002) |
| Haemorrhagic stroke (Average incidence = 2.69 cases per 1000 participants over 10 years) | ||
| Eggs | 20 | 0.66 (0.20, 1.11) |
Foods or fibre were included on the basis of significant associations with ischaemic or haemorrhagic stroke risk in the multivariable adjusted hazard ratio analyses (Figure 1 and Figure 2).
Unit sizes represent approximate differences in mean 24 h recall intake between participants in the lowest and highest fifths of observed intake.
Relative to the average incidence of ischaemic or haemorrhagic stroke in the EPIC study, based on a model adjusted for age, smoking status and number of cigarettes per day, history of diabetes, prior hypertension, prior hyperlipidaemia, Cambridge physical activity index, employment status, level of education completed, current alcohol consumption, body mass index, and calibrated intake of energy, and stratified by sex and EPIC centre. Details on the categorization of covariates can be found in the Supplementary material online, Methods.