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- Ka He
- From the Department of Preventive Medicine (K.H., M.L.D., K.L., L.V.H., A.R.D., P.G.), Northwestern University Feinberg School of Medicine, Chicago, Ill; the Department of Nutrition (Y.S.), Harvard School of Public Health, Boston, Mass; and the Division of Epidemiology and Preventive Medicine (U.G.), Sackler Medical Faculty, Tel Aviv University, Tel Aviv, Israel.
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- Yiqing Song
- From the Department of Preventive Medicine (K.H., M.L.D., K.L., L.V.H., A.R.D., P.G.), Northwestern University Feinberg School of Medicine, Chicago, Ill; the Department of Nutrition (Y.S.), Harvard School of Public Health, Boston, Mass; and the Division of Epidemiology and Preventive Medicine (U.G.), Sackler Medical Faculty, Tel Aviv University, Tel Aviv, Israel.
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- Martha L. Daviglus
- From the Department of Preventive Medicine (K.H., M.L.D., K.L., L.V.H., A.R.D., P.G.), Northwestern University Feinberg School of Medicine, Chicago, Ill; the Department of Nutrition (Y.S.), Harvard School of Public Health, Boston, Mass; and the Division of Epidemiology and Preventive Medicine (U.G.), Sackler Medical Faculty, Tel Aviv University, Tel Aviv, Israel.
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- Kiang Liu
- From the Department of Preventive Medicine (K.H., M.L.D., K.L., L.V.H., A.R.D., P.G.), Northwestern University Feinberg School of Medicine, Chicago, Ill; the Department of Nutrition (Y.S.), Harvard School of Public Health, Boston, Mass; and the Division of Epidemiology and Preventive Medicine (U.G.), Sackler Medical Faculty, Tel Aviv University, Tel Aviv, Israel.
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- Linda Van Horn
- From the Department of Preventive Medicine (K.H., M.L.D., K.L., L.V.H., A.R.D., P.G.), Northwestern University Feinberg School of Medicine, Chicago, Ill; the Department of Nutrition (Y.S.), Harvard School of Public Health, Boston, Mass; and the Division of Epidemiology and Preventive Medicine (U.G.), Sackler Medical Faculty, Tel Aviv University, Tel Aviv, Israel.
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- Alan R. Dyer
- From the Department of Preventive Medicine (K.H., M.L.D., K.L., L.V.H., A.R.D., P.G.), Northwestern University Feinberg School of Medicine, Chicago, Ill; the Department of Nutrition (Y.S.), Harvard School of Public Health, Boston, Mass; and the Division of Epidemiology and Preventive Medicine (U.G.), Sackler Medical Faculty, Tel Aviv University, Tel Aviv, Israel.
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- Uri Goldbourt
- From the Department of Preventive Medicine (K.H., M.L.D., K.L., L.V.H., A.R.D., P.G.), Northwestern University Feinberg School of Medicine, Chicago, Ill; the Department of Nutrition (Y.S.), Harvard School of Public Health, Boston, Mass; and the Division of Epidemiology and Preventive Medicine (U.G.), Sackler Medical Faculty, Tel Aviv University, Tel Aviv, Israel.
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- Philip Greenland
- From the Department of Preventive Medicine (K.H., M.L.D., K.L., L.V.H., A.R.D., P.G.), Northwestern University Feinberg School of Medicine, Chicago, Ill; the Department of Nutrition (Y.S.), Harvard School of Public Health, Boston, Mass; and the Division of Epidemiology and Preventive Medicine (U.G.), Sackler Medical Faculty, Tel Aviv University, Tel Aviv, Israel.
書誌事項
- タイトル別名
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- A Meta-Analysis of Cohort Studies
抄録
<jats:p> <jats:bold> <jats:italic>Background and Purpose—</jats:italic> </jats:bold> Results from observational studies on fish consumption and risk of stroke are inconsistent. We quantitatively assessed the relationship between fish intake and incidence of stroke using a meta-analysis of cohort studies. </jats:p> <jats:p> <jats:bold> <jats:italic>Methods—</jats:italic> </jats:bold> We searched the Medline and Embase databases (1966 through October 2003) and identified 9 independent cohorts (from 8 studies) that provided a relative risk (RR) and corresponding 95% CI for total or any type of stroke in relation to fish consumption. Pooled RR and 95% CI of stroke were estimated by variance-based meta-analysis. </jats:p> <jats:p> <jats:bold> <jats:italic>Results—</jats:italic> </jats:bold> Compared with those who never consumed fish or ate fish less than once per month, the pooled RRs for total stroke were 0.91 (95% CI, 0.79 to 1.06) for individuals with fish intake 1 to 3 times per month, 0.87 (95% CI, 0.77 to 0.98) for once per week, 0.82 (95% CI, 0.72 to 0.94) for 2 to 4 times per week, and 0.69 (95% CI, 0.54 to 0.88) for ≥5 times per week ( <jats:italic>P</jats:italic> for trend=0.06). In stratified analyses of 3 large cohort studies with data on stroke subtypes, the pooled RRs across 5 categories of fish intake were 1.0, 0.69 (95% CI, 0.48 to 0.99), 0.68 (95% CI, 0.52 to 0.88), 0.66 (95% CI, 0.51 to 0.87), and 0.65 (95% CI, 0.46 to 0.93) for ischemic stroke ( <jats:italic>P</jats:italic> for trend=0.24); and 1.0, 1.47 (95% CI, 0.81 to 2.69), 1.21 (95% CI, 0.78 to 1.85), 0.89 (95% CI, 0.56 to 1.40), and 0.80 (95% CI, 0.44 to 1.47) for hemorrhagic stroke ( <jats:italic>P</jats:italic> for trend=0.31). </jats:p> <jats:p> <jats:bold> <jats:italic>Conclusions—</jats:italic> </jats:bold> These results suggest that intake of fish is inversely related to risk of stroke, particularly ischemic stroke. Fish consumption as seldom as 1 to 3 times per month may protect against the incidence of ischemic stroke. </jats:p>
収録刊行物
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- Stroke
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Stroke 35 (7), 1538-1542, 2004-07
Ovid Technologies (Wolters Kluwer Health)
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詳細情報 詳細情報について
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- CRID
- 1361418519779242496
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- NII論文ID
- 30022680963
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- ISSN
- 15244628
- 00392499
- http://id.crossref.org/issn/00392499
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- データソース種別
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- Crossref
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