Dietary vitamin C, beta-carotene and 30-year risk of stroke: Results from the western electric study

Martha L. Daviglus*, Anthony J. Orencia, Alan R. Dyer, Kiang Liu, Douglas K. Morris, Victoria Persky, Noel Chavezc, Jack Goldberg, Melinda Drum, Richard B. Shekelle, Jeremiah Stander

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

55 Scopus citations


The relations of dietary antioxidants vitamin C and beta-carotene to 30-year risk of stroke incidence and mortality were investigated prospectively in the Chicago Western Electric Study among 1,843 middle-aged men who remained free of cardiovascular disease through their second examination. Stroke mortality was ascertained from death certificates, and nonfatal stroke from records of the Health Care Financing Administration. During 46,102 person-years of follow-up, 222 strokes occurred; 76 of them were fatal. After adjustment for age, systolic blood pressure, cigarette smoking, body mass index, serum cholesterol, total energy intake, alcohol consumption, and diabetes, relative risks (and 95% confidence intervals) for nonfatal and fatal strokes (n = 222) in highest versus lowest quartiles of dietary beta-carotene and vitamin C intake were 0.84 (0.57–1.24) and 0.71 (0.47–1.05), respectively. Generally similar results were observed for fatal strokes (n = 76). Although there was a modest decrease in risk of stroke with higher intake of beta-carotene and vitamin-C intake, these data do not provide definitive evidence that high intake of antioxidant vitamins decreases risk of stroke.

Original languageEnglish (US)
Pages (from-to)69-77
Number of pages9
Issue number2
StatePublished - 1997


  • Administration
  • Antioxidants
  • Diet
  • Health Care Financing
  • Population study
  • Stroke

ASJC Scopus subject areas

  • Epidemiology
  • Clinical Neurology


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