Dietary protein sources and the risk of stroke in men and women

Stroke

Volumn 43, Issue 3, 2012, Pages 637-644

  Bernstein, Adam M ^a,b   Pan, An ^b   Rexrode, Kathryn M ^f   Stampfer, Meir ^b,c,d,f   Hu, Frank B ^b,c   Mozaffarian, Dariush ^b,c,d,e   Willett, Walter C ^b,c,d  

^a Wellness Institute of the Cleveland Clinic   (United States)

^b Department of Nutrition ^*  (United States)

^c HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

^d CHANNING LABORATORY   (United States)

^e Division of Cardiovascular Medicine   (United States)

^f BRIGHAM AND WOMEN S HOSPITAL   (United States)

Author keywords

diet; men; nutrition; stroke; women

Indexed keywords

ALPHA TOCOPHEROL;

ADULT; AGED; ARTICLE; BRAIN ISCHEMIA; CARDIOVASCULAR RISK; COHORT ANALYSIS; DAIRY PRODUCT; EGG; FEMALE; FISH; FOLLOW UP; HUMAN; LEGUME; MALE; NUT; PHYSICAL ACTIVITY; POULTRY; PRIORITY JOURNAL; PROSPECTIVE STUDY; PROTEIN INTAKE; RED MEAT; RISK ASSESSMENT; SMOKING; STROKE; SUBARACHNOID HEMORRHAGE; VITAMIN SUPPLEMENTATION;

ADULT; ANIMALS; BRAIN ISCHEMIA; CATTLE; CEREBRAL HEMORRHAGE; COHORT STUDIES; DAIRY PRODUCTS; DATA INTERPRETATION, STATISTICAL; DIET; DIETARY FATS; DIETARY PROTEINS; EATING; EGGS; FABACEAE; FEMALE; FISHES; FOOD HANDLING; HUMANS; MALE; MEAT; MIDDLE AGED; NUTS; PROSPECTIVE STUDIES; RISK; SEX CHARACTERISTICS; SMOKING; STROKE; SWINE; UNITED STATES;

EID: 84857655840     PISSN: 00392499     EISSN: 15244628     Source Type: Journal    
DOI: 10.1161/STROKEAHA.111.633404     Document Type: Article

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