• Xiang Jun Wang, Wei Sen Zhang, Chao Qiang Jiang, Feng Zhu, Ya Li Jin, Kar Keung Cheng, Tai Hing Lam, and Lin Xu.
• School of Public Health, Sun Yat-sen University, Guangzhou, China.
• Nutrition. 2023 Jan 1; 105: 111844111844.

ObjectivesTo our knowledge, evidence regarding the association of a low-carbohydrate diet (LCD) with the risk for stroke is limited. The aim of this study was to examine the association between an LCD and stroke in a population with relatively high-carbohydrate intake and risk for stroke and use a meta-analysis to update the evidence.MethodsThe study included 19 850 participants aged ≥50 y without stroke history at baseline in the Guangzhou Biobank Cohort Study. LCD score was calculated based on the percentage of energy from carbohydrate, protein, and fat (range 0-30 points), with a higher score indicating a lower intake of carbohydrate and a higher intake of fat and protein.ResultsDuring an average follow-up of 13.1 y, 1661 stroke events and deaths occurred, including 1255 ischemic strokes. The second, versus the lowest quartile of animal-based LCD scores, were associated with lower risks for all stoke and ischemic stroke (hazards ratio [HR], 0.87; 95% confidence interval [CI], 0.77-0.997, and HR, 0.83; 95% CI, 0.72-0.97). Non-significant associations of plant-based or total LCD scores with the risk for stoke were found.ConclusionsIn a population consuming high levels of carbohydrates and low levels of protein and fat, a moderate level of animal-based LCD, but not plant-based LCD, was associated with a lower risk for stroke.Copyright © 2022 Elsevier Inc. All rights reserved.

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