***TASK*** the task is to summarize an input biomedical literature in six sentences 
    ***INPUT*** the input is a biomedical literature 
    ***OUTPUT*** the output is the summary of an input biomedical literature in six sentences 
    ***DOCUMENTATION*** 
    ***EXAMPLES*** 
    Input: BACKGROUND AND PURPOSE High intakes of calcium , potassium , and magnesium have been hypothesized to reduce risks of cardiovascular disease , but only a few prospect i ve studies have examined intakes of these cations in relation to risk of stroke . METHODS In 1980 , 85 764 women in the Nurses ' Health Study cohort , aged 34 to 59 years and free of diagnosed cardiovascular disease and cancer , completed dietary question naires  from which we calculated intakes of calcium , potassium , and magnesium . By 1994 , after 1.16 million person-years of follow-up , 690 incident strokes ( 129 subarachnoid hemorrhages , 74 intraparenchymal hemorrhages , 386 ischemic strokes , and 101 strokes of undetermined type ) had been documented . RESULTS Intakes of calcium , potassium , and magnesium were each inversely associated with age- and smoking-adjusted relative risks of ischemic stroke , excluding embolic infa rct ion of nonatherogenic origin ( n=347 ) . Adjustment for other cardiovascular risk factors , including history of hypertension , attenuated these associations , particularly for magnesium intake . In a multivariate analysis , women in the highest quintile of calcium intake had an adjusted relative risk of ischemic stroke of 0.69 ( 95 % CI , 0.50 to 0.95 ; P for trend=0.03 ) compared with those in the lowest quintile ; for potassium intake the corresponding relative risk was 0.72 ( 95 % CI , 0.51 to 1.01 ; P for trend=0.10 ) . Further simultaneous adjustment for calcium and potassium intake suggested an independent association for calcium intake . The association of risk with calcium intake did not appear to be log linear ; the increase in risk was limited to the lowest quintile of intake , and intakes > approximately 600 mg/d did not appear to reduce risk of stroke further . The inverse association with calcium intake was stronger for dairy than for nondairy calcium intake . Intakes of calcium , potassium , and magnesium were not related to risk of other stroke subtypes . CONCLUSIONS Low calcium intake , and perhaps low potassium intake , may contribute to increased risk of ischemic stroke in middle-aged American women . It remains possible that women in the lowest quintile of calcium intake had unknown characteristics that made them susceptible to ischemic stroke The authors aim ed to evaluate the association of the traditional Mediterranean diet and major food groups with incidence of and mortality from cerebrovascular disease ( CBVD ) in a Mediterranean population . The study population was a cohort of 23,601 participants from the Greek segment of the EPIC Study ( European Prospect i ve Investigation into Cancer and Nutrition ) who were free of cardiovascular diseases and cancer at baseline ( 1994 - 1999 ) .  Diet was assessed by means of a vali date d food frequency question naire . A 10-point scale integrating key Mediterranean diet characteristics was used to assess the participants ' degree of adherence to this diet . During a median follow-up period of 10.6 years ( 1994 - 2009 ) , 395 confirmed incident cases and 196 deaths from CBVD were recorded . Using Cox proportional hazards regression and adjusting for potential confounders , increased adherence to the Mediterranean diet , as measured by 2-point increments in score , was inversely associated with CBVD incidence ( adjusted hazard ratio = 0.85 , 95 % confidence interval : 0.74 , 0.96 ) and mortality ( adjusted hazard ratio = 0.88 , 95 % CI : 0.73 , 1.06 ) . These inverse trends were mostly evident among women and with respect to ischemic rather than hemorrhagic CBVD and were largely driven by consumption of vegetables , legumes , and olive oil . These data provide support for an inverse association of adherence to the Mediterranean diet with CBVD incidence and mortality Background and Purpose — Few dietary protein sources have been studied prospect ively in relation to stroke . We examined the relation between foods that are major protein sources and risk of stroke . Methods — We prospect ively followed 84 010 women aged 30 to 55 years at baseline and 43 150 men aged 40 to 75 years at baseline without diagnosed cancer , diabetes , or cardiovascular disease .  Diet was assessed repeatedly by a st and ardized and vali date d question naire . We examined the association between protein sources and incidence of stroke using a proportional hazard model adjusted for stroke risk factors . Results — During 26 and 22 years of follow-up in women and men , respectively , we documented 2633 and 1397 strokes , respectively . In multivariable analyses , higher intake of red meat was associated with an elevated risk of stroke , whereas a higher intake of poultry was associated with a lower risk . In models estimating the effects of exchanging different protein sources , compared with 1 serving/day of red meat , 1 serving/day of poultry was associated with a 27 % ( 95 % CI , 12%–39 % ) lower risk of stroke , nuts with a 17 % ( 95 % CI . 4%–27 % ) lower risk , fish with a 17 % ( 95 % CI , 0%–30 % ) lower risk , low-fat dairy with an 11 % ( 95 % CI , 5%–17 % ) lower risk , and whole-fat dairy with a 10 % ( 95 % CI , 4%–16 % ) lower risk . We did not see significant associations with exchanging legumes or eggs for red meat . Conclusions — These data suggest that stroke risk may be reduced by replacing red meat with other dietary sources of protein Background and Purpose Epidemiological studies of the associations of low-fat dairy and specific dairy food consumption with risk of stroke are sparse . Our aim was to examine the association between consumption of total , low-fat , full-fat , and specific dairy foods and risk of stroke in a prospect i ve cohort study . Methods We followed 74 961 Swedish women and men who were free from cardiovascular disease and cancer and who completed a 96-item food frequency question naire in 1997 . Incident cases of stroke were ascertained from the Swedish Hospital Discharge Registry . Results During a mean follow-up of 10.2 years , we ascertained 4089 cases of stroke , including 3159 cerebral infa rct ions , 583 hemorrhagic strokes , and 347 unspecified strokes . Consumption of low-fat dairy foods was inversely associated with risk of total stroke ( P for trend=0.03 ) and cerebral infa rct ion ( P for trend=0.03 ) . The multivariable relative risks for the highest compared with the lowest quintile of low-fat dairy consumption were 0.88 ( 95 % CI , 0.80–0.97 ) for total stroke and 0.87 ( 95 % CI , 0.78–0.98 ) for cerebral infa rct ion . Consumption of total dairy , full-fat dairy , milk , sour milk/yogurt , cheese , and cream/crème fraiche was not associated with stroke risk . Conclusions These results suggest that low-fat dairy consumption is inversely associated with the risk of stroke STUDY OBJECTIVE To study the association between reported milk consumption and cardiovascular and all cause mortality .  DESIGN A prospect i ve study of 5765 men aged 35–64 at the time of examination . SETTING Workplaces in the west of Scotl and between 1970 and 1973 . PARTICIPANTS Men who completed a health and lifestyle question naire , which asked about daily milk consumption , and who attended for a medical examination . MAIN RESULTS 150 ( 2.6 % ) men reported drinking more than one and a third pints a day , Some 2977 ( 51.6 % ) reported drinking between a third and one and a third pints a day and 2638 ( 45.8 % ) reported drinking less than a third of a pint a day . There were a total of 2350 deaths over the 25 year follow up period , of which 892 deaths were attributed to coronary heart disease . The relative risk , adjusted for socioeconomic position , health behaviours and health status for deaths from all causes for men who drank one third to one and a third pints a day versus those who drank less than a third of a pint was 0.90 ( 95 % CI 0.83 , 0.97 ) . The adjusted relative risk for deaths attributed to coronary heart disease for men who drank one third to one and a third pints a day versus those who drank less than one third of a pint was 0.92 ( 95 % CI 0.81 , 1.06 ) . CONCLUSIONS No evidence was found that men who consumed milk each day , at a time when most milk consumed was full fat milk , were at increased risk of death from all causes or death from coronary heart disease Objective : To test the hypothesis that milk drinking increases the risk of ischaemic heart disease ( IHD ) and ischaemic stroke  in a prospect i ve study . Design : In the Caerphilly Cohort Study dietary data , including milk consumption , were collected by a semiquantitative food frequency question naire in 1979–1983 . The cohort has been followed for 20–24 y and incident IHD and stroke events identified . Subjects : A representative population sample in South Wales , of 2512 men , aged 45–59 y at recruitment . Main outcome measures : In total , 493 men had an IHD event and 185 an ischaemic stroke during follow-up . Results : After adjustment , the hazard ratio in men with a  milk consumption  of one pint ( 0.57 l ) or more per day , relative to men who stated that they consumed no milk , is 0.71 ( 0.40–1.26 ) for IHD and 0.66 ( 0.24–1.81 ) for ischaemic stroke . At baseline , 606 men had had clinical or ECG evidence of vascular disease  , and in these the vascular risk was even lower ( 0.37 ; 0.15–0.90 ) . The hazard ratio for IHD and ischaemic stroke combined is 0.64 ( 0.39–1.06 ) in all men and 0.37 ( 0.15–0.90 ) in those who had had a prior vascular event . Conclusion : The data provide no convincing evidence that milk consumption is associated with an increase in vascular disease risk . Evidence from an overview of all published cohort studies on this topic should be informative . Sponsorship : The Medical Research Council , the University of Wales College of Medicine and Bristol University . Current support is from the Food St and ards Agency Cerebrovascular disease was a leading cause of death from 1955 to 1980 in Japan . The mortality rate from this disease has decreased sharply in recent decades . This downward trend seems to correspond to the dietary habits of Japanese . Data from a large prospect i ve cohort study were analyzed to examine the association between dietary habits and  cerebrovascular disease mortality in Japan . The subjects for this analysis were 223,170 men and women aged 40 to 69 at baseline in December 1965 . There were 6,168 deaths in men and 4,862 deaths in women due to cerebrovascular disease ( ICD7 : 330 - 334 ) during the follow-up period from January 1966 to December 1981 . Rate ratio ( RR ) and 95 % confidence interval ( 95 % CI ) adjusted for sex , attained age , follow-up period , prefecture , cigarette smoking , alcohol drinking and occupation was used for comparison . In this study , the risk of mortality from cerebrovascular disease was inversely associated with dairy milk , meat and fish consumption . Therefore the joint effect of dairy milk , meat and fish ( DMF ) as animal fat and protein was of interest . In the binary analysis , DMF ( D , M , F ) means the combination of dairy milk ( 1 - 3 times/week or more ) , meat ( 1 - 3 times/week or more ) and fish ( 4 times/week or more ) . Thus DMF ( d , m , f ) was the reference group having dairy milk ( less than 1 time/week ) , meat ( less than 1 time/week ) and fish ( less than 4 times/week ) . For the disease , the RR of DMF ( D , M , F ) was 0.68 with 95 % CI of 0.63 to 0.74 , relative to the reference group . Furthermore the joint effect of DMF was more strongly associated with cerebral haemorrhage ( ICD7 : 331 , DMF ( D , M , F ) ; RR : 0.63 , 95 % CI : 0.55 - 0.70 ) than with cerebral embolism and thrombosis ( ICD7 : 332 , DMF ( D , M , F ) ; RR : 0.79 , 95 % CI : 0.70 - 0.89 ) . These findings suggest that the increasing intake of animal fat and /or protein may have played a key role in reducing cerebrovascular disease in Japan AIM This study aim ed to investigate the relationship between total dairy intake and dairy subtypes ( high-fat dairy , low-f 
    Output:
    
Based on a limited number of studies , high‐fat milk was directly associated with stroke risk .
No associations were found for yogurt , butter , or total dairy .
Conclusions Milk and cheese consumption were inversely associated with stroke risk .