Eating habits and food composition of stroke survivors as a form of secondary prevention

Mrosková, Slávka; Reľovská, Martina; Kuriplachová, Gabriela; Schlosserová, Alena

doi:10.32725/kont.2020.047

Cited by 1 publication

(1 citation statement)

References 70 publications

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“…A recent literature review synthesized studies of the dietary habits and intake of chronic stroke survivors and found most assessed only fruit and vegetable intake. None provided a comprehensive dietary intake and diet quality assessment [5]. Lowering salt intake; increasing fruit, vegetables, and fiber; and using a whole-diet approach reduces primary [6] and likely recurrent stroke risk.…”

Section: Introductionmentioning

confidence: 99%

The Diet Quality of Australian Stroke Survivors in a Community Setting

Zacharia¹,

Ramage²,

Galloway³

et al. 2023

Cerebrovasc Dis

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Introduction: Diet quality is a marker of how closely eating patterns reflect dietary guidelines. The highest tertile for diet quality scores is associated with 40% lower odds of first stroke compared with the lowest tertile. Little is known about the diet of stroke survivors. We aimed to assess dietary intake and quality of Australian stroke survivors. Methods: Stroke survivors enrolled in the ENAbLE pilot trial (2019/ETH11533, ACTRN12620000189921) and Food Choices after Stroke study (2020ETH/02264) completed the Australian Eating Survey Food Frequency Questionnaire (AES), a 120-item, semiquantitative questionnaire of habitual food intake over the previous 3–6 months. Diet quality was determined by calculating the Australian Recommended Food Score (ARFS): a higher score indicates higher diet quality. Results: Eighty-nine adult, stroke survivors (female: n = 45, 51%) of mean age 59.5 years (±9.9) had a mean ARFS of 30.5 (±9.9) (low diet quality). Mean energy intake was similar to the Australian population: 34.1% from noncore (energy-dense/nutrient-poor) and 65.9% from core (healthy) foods. However, participants in the lowest tertile for diet quality (n = 31) had significantly lower intake of core (60.0%) and higher intake from noncore foods (40.0%). Most participants did not meet daily requirements for fiber, potassium, or omega 3 fatty acids (2%, 15%, and 18%), nutrients important to reduce stroke risk. Conclusion: The diet quality of stroke survivors was poor, with inadequate intake of nutrients important for reducing recurrent stroke risk. Further research is needed to develop effective interventions to improve diet quality.

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Section: Introductionmentioning

confidence: 99%