脑卒中幸存者的饮食质量与神经学上完整的美国成年人相比
Hannah K Wilson1, Ewan R Williams2, Chris M Gregory2
1Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC, USA (HKW).
American journal of lifestyle medicine
|November 18, 2024
概括
卒中幸存者通常饮食质量 (DQ) 较差,必需食物和营养素摄入量较低. 干预措施应提供教育,财务和社会支持,以改善中风后的健康饮食.
科学领域:
- 营养科学 营养科学
- 神经学 神经学
- 公共卫生 公共卫生
背景情况:
- 在美国,中风是导致残疾的主要原因,对食物获取和消费产生重大影响.
- 饮食质量 (DQ) 对于中风后的恢复和整体健康至关重要.
- 了解影响中风幸存者的DQ因素对于有针对性的干预措施至关重要.
研究的目的:
- 在中风幸存者中描述和评估饮食质量 (DQ) 的预测因素.
- 为了比较中风幸存者和神经学上完整的对照者之间的DQ.
- 在这个人群中确定与DQ相关的人口和社会经济因素.
主要方法:
- 2011-2018年国家健康和营养检查调查数据的横截面分析.
- 632名中风幸存者与913名神经学上完整的对照进行了匹配比较.
- 计算食物组摄入量,营养摄入量和健康饮食指数 (HEI) -2015分数从两个24小时的饮食回忆.
主要成果:
- 卒中幸存者摄入的蔬菜,乳制品,海鲜和植物蛋白质以及不和脂肪的摄入量较低.
- 与对照组相比,中风幸存者在HEI-2015的整体得分明显较低.
- 高等教育,有伴侣和收入增加与更好的DQ有积极的关联.
结论:
- 卒中幸存者显示饮食质量较差,特别是缺乏心脏健康饮食成分.
- 教育,财务和社会支持是旨在改善中风后饮食习惯的干预措施的关键组成部分.
- 解决社会经济因素可以帮助减轻中风幸存者的健康饮食障碍.
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