Effect of calorie-protein supplementation on the cognitive recovery of patients with subacute stroke (original) (raw)
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Protein consumptions in stroke patients
Journal of research in medical sciences : the official journal of Isfahan University of Medical Sciences, 2013
Stroke is one of the most common causes of disabilities and death all over the world. The mortality rate of stroke is predicted to be doubled by 2030 in the Middle East countries. Nutrition is an effective strategy in prevention and management of stroke. This study assessed the relationship between various protein types and stroke risk. This hospital-based case-control study was performed in a University hospital. The data regarding consumption of usual food intake of 69 cases (46 men and 23 women) and 60 controls (30 men and 30 women) was collected with a food frequency questionnaire (FFQ). The mean consumption of red and white meat and vegetable and processed proteins consumption were compared between two groups. The percent of total of daily protein intake were lower in patients with stroke in both sexes (25.92% vs 30.55% in men and 30.7% vs 31.14% in women). Lower protein consumption may be observed in patients with stroke patients in both sex.
Stroke is one among the common geriatric disorders that is triggered by poor blood flow and bleeding into the brain system causing the death of special cells. Some of its symptoms include partial visual impairment, movement difficulties, and malfunctions in the cognition, balance, response, and/or coordination systems. Depending on the extent of the symptoms and the disease development status, stroke can be managed, prevented, and treated. Also, it is a fatal disorder that is statistically responsible for approximately 795,000 diagnosis cases and 140,000 deaths in a year within the United States. Therefore, the success of the diagnostic, treatment, and disease management techniques for patients with stroke depends on the health precautions undertaken to sustain the functioning of the circulatory system. Psychologically, proper nutrition, diet, and physical health play a critical role in maintaining the performance of a wide range of biological and metabolic systems including the endocrine, central nervous system, the brain, and the spinal code. For this reason, this paper addresses the recommended nutritional requirements that can optimize healing and treatment response for patients diagnosed with stroke. It is built on a critical evaluation of the extant information about nutrition for stroke patients to inform improvement in disease management approaches aimed at reducing the prevalence and impact of stroke in the human society.
Frontiers in Neurology, 2022
BackgroundMalnutrition is common after stroke and can affect rehabilitation and healthcare costs. A comprehensive overview of stroke patients' nutritional condition from the hyperacute to the chronic phase is lacking. This systematic review aimed to investigate the prevalence of impaired nutritional condition (INC) across the continuum of care in specific phases after stroke.MethodsCAB ABSTRACTS, Embase, MEDLINE, were used to collect studies published between 01-01-1999 and 26-08-2020. Primary and secondary outcomes were prevalence of INC and prevalence of malnutrition, respectively. Exploratory outcomes were prevalence of INC at follow-up, nutritional examination methods, prevalence of dysphagia, stroke severity, adverse events, and continent-specific prevalence of INC. A random-effects meta-analysis model was used to estimate the phase-specific pooled prevalence of INC and malnutrition.ResultsThe dataset consisted of 78 study groups selected over a total of 1,244 identified re...