来自瑞典卡罗林斯卡研究所的Alicja Wolk博士及其同事通过纵向研究发现，食用抗氧化剂含量较高饮食的女性患者，其发生中风的风险较低。其研究结果于12月1日被发表在美国心脏协会杂志《中风》上。
该研究选取了36715名女性（其中31035名无心血管病史）作为研究对象，在1997年至2009年间通过问卷调查对其进行随访，并查看瑞典医院的出院记录来发现其中患中风的患者。
该研究中，检测的总抗氧化剂含量包括普通饮食中包含的成千上万种抗氧化剂，而不是辅助抗氧化剂如维生素E等。
研究者对无心血管病史者通过年龄校正分析发现，同食物抗氧化剂含量较低者相比，食用富含抗氧化剂食物者发生中风的风险低17%。
在患有心血管疾病的患者中，年龄校正模型未显示出与中风之间的显着性联系，但在完全校正模型中，饮食抗氧化剂含量高者比抗氧化剂低者发生中风的风险低46%至57%。
在无心血管病史的患者中，将数据校正为红肉和鱼类摄入量模型时，摄入量较多者发生中风的风险仍较摄入少者低17%，而校正为蔬菜和水果摄入量模型时，二者无显着差异。
在年龄校正模型中，研究者将随访前3年发生的中风排除后，发现抗氧化剂摄入量高者仍比摄入量低者低16%，这更加证实了抗氧化剂的作用。
在患有心血管疾病的患者中，校正为蔬菜和水果摄入量模型时，中风发生率无显着差异。在该人群中，前75%的抗氧化剂摄入者发生出血性中风的风险显着降低，而发生脑梗死的风险无显着差异。（生物谷bioon.com）
doi: 10.1161/STROKEAHA.111.635557
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Total Antioxidant Capacity of Diet and Risk of Stroke
Susanne Rautiainen, MSc; Susanna Larsson, PhD; Jarmo Virtamo, MD; Alicja Wolk, DrMedSci.
Background and Purpose—Consumption of antioxidant-rich foods may reduce the risk of stroke by inhibition of oxidative stress and inflammation. Total antioxidant capacity (TAC) takes into account all antioxidants and the synergistic effects between them. We examined the association between dietary TAC and stroke incidence in cardiovascular disease (CVD)-free women and in women with CVD history at baseline.
Methods—The study included women (31 035 CVD-free and 5680 with CVD history at baseline), aged 49 to 83 years, from the Swedish Mammography Cohort. Diet was assessed with a food frequency questionnaire. Dietary TAC was calculated using oxygen radical absorbance capacity values. Stroke cases were ascertained by linkage with the Swedish Hospital Discharge Registry.
Results—During follow-up (September 1997 to December 2009), we identified 1322 stroke cases (988 cerebral infarctions, 226 hemorrhagic strokes, and 108 unspecified strokes) among CVD-free women and 1007 stroke cases (796 cerebral infarctions, 100 hemorrhagic strokes, and 111 unspecified strokes) among women with a CVD history. The multivariable hazard ratio of total stroke comparing the highest with the lowest quintile of dietary TAC was 0.83 (95% CI, 0.70–0.99; P for trend=0.04) in CVD-free women. Among women with a CVD history, the hazard ratios for the highest versus lowest quartile of TAC were 0.90 (95% CI, 0.75–1.07; P for trend=0.30) for total stroke and 0.55 (95% CI, 0.32–0.95; P for trend=0.03) for hemorrhagic stroke.
Conclusions—These findings suggest that dietary TAC is inversely associated with total stroke among CVD-free women and hemorrhagic stroke among women with CVD history.
