澳大利亚中风幸存者的饮食质量在社区环境中
Karly Zacharia1,2, Emily Ramage1,3, Margaret Galloway1,3
1School of Health Sciences, College of Health Medicine and Well-being, University of Newcastle, Callaghan, New South Wales, Australia.
Cerebrovascular diseases (Basel, Switzerland)
|May 26, 2023
概括
卒中幸存者饮食质量不佳,食用不足的核心食物和必需的营养素,如纤维和omega-3s. 改善饮食摄入量对于降低复发性中风风险至关重要.
科学领域:
- 营养科学 营养科学
- 脑卒中研究 脑卒中研究
- 公共卫生 公共卫生
背景情况:
- 饮食质量显著影响健康结果,更高质量的饮食与降低中风风险有关.
- 对于经历过中风的个体的饮食模式的了解有限.
- 这项研究解决了关于中风幸存者的饮食知识差距.
研究的目的:
- 评估澳大利亚中风幸存者的饮食摄入量和质量.
- 为了确定这个人口的饮食中的特定营养缺乏.
- 为未来旨在改善中风后营养的干预措施提供信息.
主要方法:
- 利用了ENAbLE试点试验和中风后食物选择研究的数据.
- 使用澳大利亚饮食调查食物频率问卷 (AES) 评估习惯性食物摄入量.
- 计算了澳大利亚推食品评分 (ARFS) 来确定饮食质量.
主要成果:
- 89名中风幸存者 (平均年龄为59.5岁) 饮食质量不佳 (ARFS平均为30.5).
- 参与者消耗的总体能量摄入量与一般人群相似,但在饮食质量最低的参与者中,能量密度较高,营养素较差的食物的比例较高.
- 大多数幸存者没有达到纤维,或omega-3脂肪酸的建议每日摄入量.
结论:
- 卒中幸存者表现出饮食质量差,摄入不足的关键营养素对二次卒中预防至关重要.
- 研究结果强调需要有针对性的营养干预措施,以提高这一人口群体的饮食质量.
- 需要进一步的研究来开发和评估改善中风后饮食习惯的有效策略.
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