Intake of flavonoids, carotenoids, vitamins C and E, and risk of stroke inmale smokers

Background and Purpose-Antioxidants may protect against atherosclerosis and thus prevent cerebrovascular disease. We studied the association between d ietary antioxidants and subtypes of stroke. Methods-The study cohort consisted of 26 593 male smokers, aged 50 to 69 ye ars, without a history of stroke. They were participants of the Alpha-Tocop herol. Beta-Carotene Cancer Prevention (ATBC) Study in Finland. The men com pleted a validated dietary questionnaire at baseline. Incident cases were i dentified through national registers. Results-During a 6.1-year follow-up, 736 cerebral infarctions, 83 subarachn oid hemorrhages, and 95 intracerebral hemorrhages occurred. Neither dietary flavonols and flavones nor vitamin E were associated with risk for stroke. The dietary intake of p-carotene was inversely associated with the risk fo r cerebral infarction (relative risk [RR] of highest versus lowest quartile 0.74, 95% CI 0.60 to 0.91), lutein plus zeaxanthin with risk for subarachn oid hemorrhage (RR 0.47, 95% CI 0.24 to 0.93), and lycopene with risks of c erebral infarction (RR 0.74, 95% CI 0.59 to 0.92) and intracerebral hemorrh age (RR 0.45, 95% CI 0.24 to 0.86). Vitamin C intake was inversely associat ed with the risk for intracerebral hemorrhage (RR 0.39, 95% CI 0.21 to 0.74 ). After simultaneous modeling of the antioxidants, a significant associati on remained only between p-carotene intake and risk for cerebral infarction (RR 0.77, 95% CI 0.61 to 0.99). Conclusions-Dietary intake of p-carotene was inversely associated with the risk for cerebral infarction. No association was detected between other die tary antioxidants and risk for stroke.