Article Commentary: “Peanut Consumption and Risk of Stroke and Ischemic Heart Disease in Japanese Men and Women”
Hannah Roeder, MD, MPH
Ikehara S, Iso H, Kokubo Y, Yamagishi K, Saito I, Yatsuya H, Kimura T, Sawada N, Iwasaki M, Tsugane S, and the JPHC Study Group. Peanut Consumption and Risk of Stroke and Ischemic Heart Disease in Japanese Men and Women: The JPHC Study. Stroke. 2021.
In the health care community, we continuously search for the best diet to prevent vascular disease. The authors investigated whether greater peanut consumption, as recorded in a food frequency questionnaire in the Japan Public Health Center-based Prospective Study, was correlated with lower rates of stroke and heart disease among middle-aged Japanese men and women. More than 70,000 participants aged 45 to 74 years completed food frequency questionnaires, and the participants were monitored for a median follow-up of 14.8 years. The authors calculated multivariable hazard ratios for the highest versus lowest quartiles of peanut consumption (after adjusting for some demographic features, medical co-morbidities, and dietary factors). Hazard ratios were 0.84 (95% CI: 0.77-0.93) for total stroke, 0.80 (0.71-0.90) for ischemic stroke, 0.93 (0.79-1.08) for hemorrhagic stroke, 0.97 (0.80-1.17) for ischemic heart disease, and 0.87 (0.80-0.94) for cardiovascular disease (defined as stroke and heart disease). The authors concluded that higher peanut consumption was associated with reduced risk of stroke, particularly ischemic stroke, but not ischemic heart disease. The authors proposed that the high level of unsaturated fatty acids improving lipid profiles and lowering blood pressure contributes to the beneficial effects.