Acquired brain injury (ABI) due to stroke or cerebrovascular accident (CVA) is a frequent pathology that leaves sequelae, produces great personal and family suffering and has a great economic impact on health systems. Translational research and clinical evidence have revealed the existence of an intestinal dysbiosis in these patients before and after stroke that, ultimately, through the microbiota-gut-brain axis, is capable of producing neuroinflammation, negatively impacting the evolution of stroke and delaying functional recovery in the neurorehabilitation process. Individualized dietary intervention is proposed in order to reverse intestinal dysbiosis until reaching eubiosis and facilitate recovery. For this it would be necessary to have the figure of the nutritionist-dietician in the multidisciplinary team. The objective of this chapter is to report on the importance of nutritional intervention in stroke to obtain better results. Research in this regard must continue as several questions remain unanswered.
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