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Dietary habits in patients with ischemic stroke: a case-control study
Ana Rodríguez-Campello1, Jordi Jiménez-Conde1, Ángel Ois1
1Stroke Unit, Department of Neurology, Neurovascular Research Group, IMIM-Hospital del Mar (Institut Hospital del Mar d'Investigacions Mèdiques), Barcelona, Spain; Departament de Medicina, Universitat Autònoma de Barcelona, Barcelona, Spain.
Plos One
|December 16, 2014
Summary
Acute ischemic stroke patients consume more calories and unhealthy foods than healthy individuals. Stroke survivors show less intention towards healthy eating habits, highlighting the need for dietary interventions.
Area of Science:
- Nutritional Science
- Neurology
- Epidemiology
Background:
- Diet significantly influences stroke development.
- Understanding dietary habits in acute ischemic stroke patients is crucial for prevention and management.
- Assessing adherence to healthy dietary behaviors provides insights into patient choices.
Purpose of the Study:
- To characterize dietary habits of patients with acute ischemic stroke.
- To compare dietary components between stroke patients and healthy controls.
- To evaluate the intention towards healthy eating behaviors in both groups.
Main Methods:
- A case-control study involving 300 acute ischemic stroke patients and 300 matched controls.
- Utilized a validated nutritional survey to collect data on dietary habits.
- Evaluated demographic data, vascular risk factors, caloric intake, and nutrient consumption.
Main Results:
- Stroke patients exhibited higher caloric intake compared to controls.
- Adjusted analysis revealed higher protein, cholesterol, and breaded food intake in stroke patients.
- Controls demonstrated a greater intention to consume vegetables, whole foods, and reduce salt, fat, and sweets.
Conclusions:
- Distinct dietary patterns were identified between acute ischemic stroke patients and healthy controls.
- Stroke patients tend to have higher caloric intake and lower concern for healthy nutritional habits.
- Findings underscore the importance of dietary modifications in stroke prevention and recovery.
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