Researchers in Sweden performed a dose-response meta-analysis of 11 prospective studies conducted in Asian, American and European populations to examine whether the relationship between calcium intake and risk of stroke varied by population, level of calcium intake, stroke type and source of calcium. The study reported that calcium from dairy foods was associated with an 18 percent reduced risk of stroke in populations with low to moderate calcium intake (<700 mg/day) and a 22 percent reduced risk in Asian populations — but had a weak positive association with stroke in American or European populations with higher calcium intakes (>700 mg/day).
The association between calcium and stroke risk did not differ appreciably between types of stroke. Dairy calcium intake was significantly associated with a reduction in stroke risk, while nondairy calcium was not. The authors say this finding suggests that calcium may work together with other nutrients in dairy foods including potassium, vitamin D, protein and saturated fatty acids to help reduce stroke risk.
An overview of the science on Cardiovascular Health includes a review of research on dairy foods, dairy nutrients and stroke risk.
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