• Essi Hantikainen, Marie Löf, Alessandra Grotta, Ylva Trolle Lagerros, Mauro Serafini, Rino Bellocco, and Elisabete Weiderpass.
• Department of Statistics and Quantitative Methods, University of Milano-Bicocca, Milan, Italy.
• Nutrition. 2020 May 1; 73: 110723110723.

ObjectiveConsumption of antioxidant-rich foods has been associated with a reduced risk for stroke. However, antioxidant supplementation is not recommended owing to controversial findings reported in clinical trials. The aim of this study was to better understand the effect of dietary antioxidants by investigating the effect of dietary non-enzymatic antioxidant capacity (NEAC), reflecting the antioxidant potential of the whole diet, on the risk for stroke.MethodsIn the Women's Lifestyle and Health Cohort, 45 882 women 30 to 49 y of age and free from cardiovascular diseases were followed through record linkages from 1991 to 2012. Dietary NEAC was assessed by a validated food frequency questionnaire collected at baseline and categorized into quintiles. Multivariable Cox proportional hazard regression models were fitted to estimate hazard ratios with 95% confidence intervals for overall stroke and ischemic and hemorrhagic stroke separately.ResultsDuring a mean follow-up time of 20.2 y, we detected 871 incidence cases of stroke (516 ischemic, 296 hemorrhagic, and 59 unspecified strokes). After adjusting for potential confounders, we did not find any association between dietary NEAC and stroke, either overall, or ischemic or hemorrhagic stroke (Ptrend > 0.05).ConclusionHigher dietary NEAC was not associated with any type of stroke in young and middle-aged Swedish women.Copyright © 2020. Published by Elsevier Inc.

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