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Diet quality in patients with stroke.

Jennifer L Dearborn^1,2, Tehmina Khera², Meghan Peterson²

¹Department of Neurology, Beth Israel Deaconess Medical Center, Boston, Massachusetts, USA.

Stroke and Vascular Neurology

|November 12, 2019

Summary

Most stroke patients do not follow a healthy diet, with high sodium and low potassium intake common before a stroke or transient ischemic attack (TIA). This highlights a critical need for dietary interventions in stroke prevention and recovery.

Keywords:

diet quality potassium secondary prevention sodium stroke

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Area of Science:

Cardiovascular Health
Nutritional Science
Stroke Medicine

Background:

A healthy diet is linked to lower risks of major diseases like stroke, heart attack, cancer, and mortality.
Dietary patterns significantly influence cardiovascular health and disease outcomes.

Purpose of the Study:

To determine the prevalence of healthy dietary habits among patients who recently experienced a stroke or transient ischemic attack (TIA).
To assess the adherence to recommended daily intakes (RDI) for various nutrients in this patient group.

Main Methods:

A convenience sample of 95 patients with recent ischemic stroke or TIA was recruited.
Dietary quality was assessed using a 125-item Food Frequency Questionnaire.
The percentage of patients meeting RDIs for macronutrients and key elements was calculated.

Main Results:

Only 41% of patients (35% of men, 48% of women) had a healthy diet.
Most patients met RDI for carbohydrates, total fat, n-3 fats, polyunsaturated fats, and protein.
Critically, only 25.3% met sodium RDI and a mere 4.2% met potassium RDI, indicating excessive sodium and insufficient potassium intake.

Conclusions:

The majority of patients with recent stroke or TIA were not adhering to a healthy diet prior to their event.
High sodium and low potassium consumption were prevalent issues in this cohort.
Dietary assessment and intervention should be a priority in stroke and TIA patient care.