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Protein consumptions in stroke patients.
Zahra Maghsoudi1, Reza Ghiasvand, Gholamreza Askari
1Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
Summary
Lower protein intake may be linked to stroke risk. This study found reduced daily protein consumption in stroke patients compared to controls, suggesting a potential nutritional factor in stroke occurrence.
Area of Science:
- Nutritional Epidemiology
- Cardiovascular Disease Research
Background:
- Stroke is a leading cause of global disability and mortality.
- Middle Eastern countries anticipate a doubling of stroke mortality by 2030.
- Dietary interventions are crucial for stroke prevention and management.
Purpose of the Study:
- To investigate the association between different protein sources and stroke risk.
- To compare protein intake patterns in stroke patients versus healthy individuals.
Main Methods:
- A hospital-based case-control study design was employed.
- Food frequency questionnaires (FFQ) assessed dietary intake in 69 stroke cases and 60 controls.
- Mean consumption of various protein types (red meat, white meat, vegetable, processed) was analyzed.
Main Results:
- Stroke patients exhibited lower overall daily protein intake percentages compared to controls.
- This trend was observed in both male (25.92% vs 30.55%) and female (30.7% vs 31.14%) participants.
Conclusions:
- Reduced protein consumption may be a characteristic of stroke patients.
- Further research into dietary protein's role in stroke etiology is warranted.
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