Dietary pattern in Adult Patients with Acute Stroke in South India: A Case-Control Study from a Tertiary Care Center in Hyderabad

Abstract

Background and Objective: Diet plays a crucial role in the occurrence of stroke. But very few studies have so far been conducted with focus on this aspect of acute stroke in India. The objective of the study was to identify the dietary pattern in patients with acute stroke in South India. Materials and Methods: Patients with first-ever acute stroke (ischemic and hemorrhagic) admitted between June 2017 and November 2017 were enrolled and compared with age- and sex-matched controls. Information was collected using a pro forma. Results: Out of 293 acute stroke patients, 150 were enrolled and compared with 150 controls. The mean age was 52.3 ± 12.6; years 112 (74.6%) patients were male. The majority of them were on traditional diet that included a daily intake of rice (98.6%) and pulses (40.6%). Hypertension (73.3%) was the major vascular risk factor for stroke (P < 0.0001). Significant differences were observed in risk factors such as diabetes (P < 0.0001), smoking (P = 0.0001), alcohol use (P = 0.0017), and heart disease (P = 0.0002), when stroke patients were compared with controls. Stroke patients reported a lower intake of green leafy vegetables (P = 0.0001; odds ratio [OR] 0.17), roots and tubers (P = 0.0016; OR 0.21), and fruits (P = 0.0022; OR 0.29). There was at the same time a higher intake of red meat products (P = 0.04; OR 2.41), organ meats (P = 0.0093; OR 4.35), fried snacks (P = 0.0038; OR 2.01), and pickles (P = 0.04; OR 1.81) although the data suggested lesser consumption of prawn and crab (P = 0.04; OR 0.55) and water (P = 0.0001 OR 4.59) among stroke patients. Higher consumption of fruit juices (P = 0.0008) and junk foods (P = 0.03) was observed in young stroke patients (age ≤45 years) whereas the intake of chicken (P = 0.03) and alcohol (P = 0.0001) was observed to be more among men than among women. Conclusion: Majority of stroke-afflicted patients in South India consume white rice and dal. There is lower intake of water, green leafy vegetables, and fruits and higher consumption of red meat, organ meat, and pickles among stroke patients.

Diet a modifiable risk factor for stroke: linking diet and stroke; an Indian perspective

“…Another study to know the dietary pattern in adult patients with acute stroke was conducted in South India (Hyderabad). 17 This was a prospective case control study and 150 participants with first ever stroke (Ischemic and haemorrhagic) were compared with 150 age and sex matched healthy control. 17 Dietary habits and patterns of diet were obtained using a food frequency questionnaire with a list of 55 food items and how often it was consumed.…”

“…17 This was a prospective case control study and 150 participants with first ever stroke (Ischemic and haemorrhagic) were compared with 150 age and sex matched healthy control. 17 Dietary habits and patterns of diet were obtained using a food frequency questionnaire with a list of 55 food items and how often it was consumed. Mean age of stroke patients in this study was 52.4±12.6 years.…”

“…Hyderabad study found that higher intake of red meat and organ meat were seen in stroke patients compared to healthy control and this differences were significant. 17 Red meat intake is also associated with neurological illness like depression. 32 In the new castle (UK) 85+ Cohort study it was found that a dietary pattern high in red meat was associated with poor cognition over a follow up period of five years.…”

Dietary patterns associated with stroke among West Africans: A case–control study

“…7 Some studies have established DPs related to stroke and CVD risk. [8][9][10][11] However, this information is yet to be established among indigenous African populations. It might be suitable to apply DP analysis to discern dominant dietary factor(s) for stroke events among indigenous Africans.…”

Diet in Stroke: Beyond Antiplatelets and Statins

“…[12] In the journal, Durga and Manorenj found that stroke patients from Hyderabad district had lower intake of green leafy vegetables, roots, tubers, fruits, prawns, crab and water, and higher intake of red meat, organ meat, fried snacks, and fruit juices. [13] Such studies are a starting point to make local and national dietary guidelines.…”