Dietary amino acids and risk of stroke subtypes: a prospective analysis of 356,000 participants in seven European countries.
Tammy Y N TongRobert ClarkeJulie A SchmidtInge HuybrechtsUrwah NoorNita G ForouhiFumiaki ImamuraRuth C TravisElisabete WeiderpassKrasimira AleksandrovaChristina C DahmYvonne T van der SchouwKim OvervadCecilie KyrøAnne TjønnelandRudolf KaaksVerena KatzkeCatarina SchibornMatthias B SchulzeAna-Lucia Mayen-ChaconGiovanna MasalaSabina SieriMaria Santucci de MagistrisRosario TuminoCarlotta SacerdoteJolanda M A BoerW M Monique VerschurenMagritt BrustadTherese Haugdahl NøstMarta Crous-BouDafina PetrovaPilar AmianoJosé María HuertaConchi Moreno-IribasGunnar EngströmOlle MelanderKristina JohanssonKristina LindvallElom K AglagoAlicia K HeathAdam S ButterworthJohn DaneshTimothy J KeyPublished in: European journal of nutrition (2023)
Higher proline intake may be associated with a lower risk of ischaemic stroke, independent of other dietary amino acids and blood pressure.