Journal article
Dietary amino acids and risk of stroke subtypes: a prospective analysis of 356,000 participants in seven European countries
- Abstract:
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Purpose
Previously reported associations of protein-rich foods with stroke subtypes have prompted interest in the assessment of individual amino acids. We examined the associations of dietary amino acids with risks of ischaemic and haemorrhagic stroke in the EPIC study.
Methods
We analysed data from 356,142 participants from seven European countries. Dietary intakes of 19 individual amino acids were assessed using validated country-specific dieta... Expand abstract
- Publication status:
- Published
- Peer review status:
- Peer reviewed
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- Files:
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(Preview, Version of record, pdf, 831.7KB, Terms of use)
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- Publisher copy:
- 10.1007/s00394-023-03251-4
Authors
Bibliographic Details
- Publisher:
- Springer Nature
- Journal:
- European Journal of Nutrition More from this journal
- Volume:
- 63
- Issue:
- 1
- Pages:
- 209–220
- Publication date:
- 2023-10-07
- Acceptance date:
- 2023-09-08
- DOI:
- EISSN:
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1436-6215
- ISSN:
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0044-264X
Item Description
- Language:
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English
- Keywords:
- Pubs id:
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1532621
- Local pid:
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pubs:1532621
- Deposit date:
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2023-09-20
Terms of use
- Copyright holder:
- Tong et al
- Copyright date:
- 2023
- Rights statement:
- ©2023 The Author(s). Open Access. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.
- Licence:
- CC Attribution (CC BY)
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