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.
中风是最常见的老年疾病之一，是全球范围内导致死亡的主要原因之一，它常常导致永久性的身体残疾和生活质量下降，并会给家庭带来经济和情感上的负面影响。尽管许多先前的研究表明中风的风险与营养因素之间存在关系，但尚未确定明确的饮食建议来预防和减少中风复发。有几个因素需要考虑来控制和管理中风。例如，相当数量的中风患者营养状况不佳，存在多种合并症和不良的健康相关行为。中风患者不太可能食用有益的食物，饮食习惯较差，饮食质量较差。此外，中风管理中还必须考虑心理因素，如抑郁。鉴于这些因素，应该为中风患者制定饮食建议。在本文中，我们总结了中风患者的营养状况和饮食质量。我们还为中风患者和有中风风险的患者提出了一些营养指导方针。
