Coffee Consumption May Decrease Stroke Risk
Increased coffee intake is associated with reduced risk of heart failure (HF) and stroke, according to a study presented at the American Heart Association’s Scientific Sessions, being held in Anaheim, California.
Laura Stevens, from the University of Colorado in Aurora, and colleagues used random forest machine-learning methods to identify risk factors associated with cardiovascular diseases based on data from the Framingham Heart Study.
The researchers found that in addition to known risk factors such as blood pressure, age, and cholesterol, coffee and red meat intake were important predictors of heart failure and stroke.
Compared with no coffee consumption, every additional cup of coffee consumed per week was associated with a 7% decrease in the risk of HF and an 8% decrease in the risk of stroke. This trend was validated using data from the Cardiovascular Heart Study and the Atherosclerosis Risk In Communities study. By including coffee in the risk model, the researchers increased prediction accuracy by 4%. The association between red meat consumption and HF or stroke was less clear.
“Our findings suggest that machine learning could help us identify additional factors to improve existing risk assessment models,” Stevens said in a statement.
Source:-Â http://www.neurologyadvisor.com/stroke/coffee-consumption-decrease-stroke-risk/article/707122/
