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In the Rotterdam Study, the authors investigated whether high intake of antioxidants from food is associated with stroke. Among 5,197 participants who were followed on average for 6.4 years, 227 ischemic strokes occurred. Higher intake of antioxidants was associated with a lower risk of stroke. The relationship was dose-dependent, significant for vitamin C, and most pronounced in smokers. These results agree with the view that high dietary intake of antioxidants, in particular vitamin C andùin smokersùvitamin E, reduces the risk of stroke. |
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