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Dietary Practices Among Stroke-survivors-Racial/Ethnic Differences
Oyinlola T Babatunde1, Patrick M Briley2, Brandi M White3
1Department of Nutrition Science, College of Allied Health Sciences, East Carolina University, Greenville, North Carolina.
Summary
Racial and ethnic differences exist in poststroke nutrition. Black stroke survivors consumed more ready-to-eat meals, while Hispanic/Mexican Americans consumed more frozen meals, indicating a need for tailored nutrition counseling.
Area of Science:
- Public Health
- Nutrition Science
- Stroke Research
Background:
- Optimal nutrition is vital for stroke prevention and recovery.
- Racial disparities in poststroke outcomes are known, but less is understood about race's influence on poststroke diet.
- This study addresses the gap by examining racial/ethnic differences in nutrition practices among stroke survivors.
Purpose of the Study:
- To investigate racial and ethnic variations in dietary and nutrition behaviors of stroke survivors.
- To identify specific food consumption patterns associated with different racial/ethnic groups poststroke.
Main Methods:
- Analysis of cross-sectional data from the National Health and Nutrition Examination Surveys (2011-2014).
- Included 431 adults who reported a prior stroke diagnosis.
- Used negative binomial regression to compare dietary behaviors across racial/ethnic groups after controlling for covariates.
Main Results:
- Stroke survivors in the study averaged 66.6 years old, with stroke onset typically occurring around age 57.9.
- Mexican American/Hispanics experienced strokes at a younger age compared to other groups (P < .007).
- Black individuals consumed more ready-to-eat foods, while Mexican American/Hispanics consumed more frozen meals/pizza in the 30 days prior to the survey (P < .000 and P = .004, respectively).
Conclusions:
- Significant racial/ethnic differences in poststroke nutrition practices were observed.
- These findings suggest a need for culturally tailored nutrition interventions for minority populations.
- Targeted nutrition counseling may improve poststroke outcomes for at-risk groups.
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