NDLI: Monounsaturated Fatty Acid Intake and Stroke Risk: A Meta-analysis of Prospective Cohort Studies.

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Monounsaturated Fatty Acid Intake and Stroke Risk: A Meta-analysis of Prospective Cohort Studies.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Cheng, Pengfei Wang, Jingxia Shao, Weihua
Description	Author Affiliation: Cheng P ( Department of Histology and Embryology, School of Basic Medical Sciences, Jiamusi University, Jiamusi, China. Electronic address: chengpengfei@jmsu.edu.cn.); Wang J ( Department of Histology and Embryology, School of Basic Medical Sciences, Jiamusi University, Jiamusi, China.); Shao W ( Department of Respiratory Medicine, The First Affiliated Hospital of Chongqing Medical University, Chongqing, China.)
Abstract	BACKGROUND: We performed a meta-analysis aiming to clarify the relationship between monounsaturated fatty acid (MUFA) intake and stroke risk. METHODS: Relevant studies were identified by searching relevant databases through January 2016. We included cohort studies that reported relative risks (RRs) with 95% confidence intervals (CIs) for the association between MUFA intake and stroke risk. A random-effects model was used to derive composite RR estimates for stroke. RESULTS: Ten prospective cohort studies including 314,511 nonoverlapping individuals and 5827 strokes were included. Higher MUFA intake was not associated with risk of overall stroke (RR = .86 [95% CI, .74-1.00]) and risk of ischemic stroke (RR = .92 [95% CI, .79-1.08]), but was associated with a reduced risk of hemorrhagic stroke (RR = .68 [95% CI, .49-.96]). In subgroup analyses, higher MUFA intake was associated with a reduced risk of stroke for a follow-up duration of 14 years or more (RR = .77 [95% CI, .68-.87]), for males (RR = .79 [95% CI, .69-.91]), for 24-hour recall (RR = .74 [95% CI, .63-.86]), and for a quality score of more than 8 stars (RR = .78 [95% CI, .61-.98]). CONCLUSIONS: There is no significant evidence for concluding that dietary MUFA is associated with a reduced risk of overall stroke. However, higher MUFA intake seems to be associated with a reduced risk of hem orrhagic stroke but not ischemic stroke. Duration of MUFA intake and sex are considered as factors affecting the relationship between MUFA intake and stroke risk. Further studies are needed to evaluate the relationship between specific food sources of MUFA (i.e., plant versus animal) and stroke risk.
File Format	HTM / HTML
ISSN	10523057
Issue Number	6
Journal	Journal of Stroke and Cerebrovascular Diseases
Volume Number	25
e-ISSN	15328511
Language	English
Publisher	Elsevier
Publisher Date	2016-06-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Cardiology
Content Type	Text
Resource Type	Article
Subject	Rehabilitation Neurology (clinical) Surgery Cardiology and Cardiovascular Medicine

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