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Forty-two cases of first fatal and nonfatal stroke were documented.Dietary flavonoids(mainly quercetin)were inversely associated with stroke incidence after adjustment for potential co-founders,including antioxidant vitamins.The relative risk(RR)of the highest vs the lowest quarile of flavonoid intake(>28.6 mg/d vs<18.3 mg/d)was 0.27(95%confidence interval[ CI],0.11 to 0.70).A lower stroke risk was also observed for the highest quartile of B-carotene intake(RR,0.54;95%CI,0.22 to 1.33)The intake of vitamin C and vitamin E was not associated with stroke risk.Black tea contributed about 70%to flavonoid intake.The RR for a daily consumption of 4.7 cups or more tea vs less than 2.6 cups of tea was 0.31(95%CI,0.12 to 0.84).The habitual intake of flavonoids and their major source(tea)may protect against stroke. |
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