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Protein Consumptions in Stroke Patients



Maghsoudi Z1 ; Ghiasvand R1, 2 ; Askari G1, 2 ; Darvishi L1 ; Ghasemi S1 ; Hariri M1 ; Hajishafiei M1 ; Khorvash F3, 4 ; Iraj B6
Authors
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Authors Affiliations
  1. 1. Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Isfahan Neurosciences Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  4. 4. Department of Neurology, Isfahan University of Medical Sciences, Isfahan, Iran
  5. 5. Isfahan University of Medical Sciences, Isfahan, Iran
  6. 6. Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Journal of Research in Medical Sciences Published:2013

Abstract

Background: 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. Materials and Methods: 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. Results: 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). Conclusion: Lower protein consumption may be observed in patients with stroke patients in both sex.
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