Lim H, Choue R. Department of Medical Nutrition, Research Institute of Clinical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin-si, Gyeonggi-do Seoul, Republic of Korea. Eur J Clin Nutr. 2013 May;67(5):548-54. doi: 10.1038/ejcn.2013.30. Epub 2013 Feb 27.
Stroke, one of the most prevalent geriatric diseases, is a leading cause of death worldwide that often results in permanent physical disability and decreased quality of life, and can have a negative impact on families both financially and emotionally. Although many previous studies have shown relationships between the risk of stroke and nutritional factors, clear dietary recommendations for the prevention and reduction of stroke recurrence have not been established. Several factors should be considered to control and manage stroke. For example, a considerable number of patients with stroke are poorly nourished, have several comorbidities and undesirable health-related behaviors may be present. Stroke patients are less likely to consume beneficial foods, have poorer eating habits and have impoverished dietary quality. In addition, psychological factors such as depression must also be considered in stroke management. Given these factors, dietary recommendations for stroke patients should be established. In this article, we summarized the nutritional status and dietary quality of stroke patients. We also suggested some nutritional guidelines for stroke patients and for those who are at risk for stroke.