Evaluation of nutritional status of patients referred with stroke.

A better understanding of stroke pathogenesis through the identification of stroke risk and protective factors can lead to new strategies for stroke prevention. This study investigates the diet of stroke patients and whether there is a relationship between the diet pattern and their age, gender, recurrence of stroke, mortality, and duration of hospitalization. This is a cross-sectional prospective study that included all stroke patients referred to the emergency department between April 2022 and June 2022. The daily diet and demographic characteristics of patients were collected. 100 patients (65% men) were included. According to the statistical analysis, type of oil, and sugar consumption were correlated with the gender of patients (p values of .001 and.014, respectively). Also, correlations between age of patients and number of meals consumed in a day, grain serving, meat consumption and serving, and fruit serving were detected (p values of.030,.001,.0009,.003, and.043, respectively). Additionally, correlations between mortality and the number of meals in a day, meat consumption, and fruit serving were found (p values of .011, .033, and .033, respectively). Our study found that the number of meals consumed in a day, grain servings, meat consumption, and fruit servings in elderly patients is less than in young ones. Additionally, in patients, a higher number of meals consumed in a day, meat consumption, and fruit servings are detected. In stroke patients, women consume liquid oil, while men consume solid oil. Additionally, sugar consumption in male patients is higher than in female patients. [ABSTRACT FROM AUTHOR]