Hazard ratios (with 95% confidence intervals) for stroke by increasing energy-adjusted quintiles of carbohydrate, high GI carbohydrate, low GI carbohydrate, starch, sugar, dietary glycemic index, glycemic load and fiber intake.*

*energy adjusted by residual method; †Adjusted for sex and stratified by FFQ and age;$ also adjusted for education, smoking, body mass index, alcohol, non alcohol energy intake, cereal fiber intake, saturated fat, monounsaturated fat, polyunsaturated fat and physical activity; # not adjusted for cereal fiber; ç for 1 SD increase.