For stroke prevention, choice of breakfast foods is tied to risk

  • Lyskjær L & al.
  • Stroke
  • 12 Dec 2019

  • International Clinical Digest
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Takeaway

  • Modeling suggests that older adults who swap in oatmeal for white bread or eggs (but not for yogurt) for a single breakfast each week can achieve small but significant reductions in stroke risk.

Why this matters

Key results

  • During a 13.4-year follow-up, 4.1% of participants experienced the first stroke.
  • Replacing 1 serving per week of white bread with oatmeal conferred lower adjusted risks (HRs; 95% CIs) for:
    • Total stroke: 0.96 (0.95-0.98),
    • Total ischemic stroke: 0.96 (0.94-0.98); and
    • Ischemic stroke because of small-artery occlusion: 0.95 (0.93-0.98).
  • Replacing 1 serving per week of eggs with oatmeal conferred lower adjusted risks (HRs, 95% CIs) for:
    • Total stroke: 0.96 (0.93-0.98);
    • Total ischemic stroke: 0.96 (0.94-0.99);
    • Ischemic stroke because of small-artery occlusion: 0.95 (0.91-0.99); and
    • Total hemorrhagic stroke: 0.94 (0.89-0.99).
  • Replacing yogurt with oatmeal did not significantly alter stroke risk.

Study design

  • Danish prospective cohort study of 55,095 stroke-free adults ages 50-64 years.
  • Baseline breakfast foods were assessed with a validated food-frequency questionnaire.
  • Main outcome: first stroke.
  • Funding: None disclosed.

Limitations

  • Self-reporting of diet.
  • Foods assessed once.
  • Residual, unmeasured confounding.
  • Unknown generalizability.