Protein consumptions in stroke patients

Zahra Maghsoudi, Reza Ghiasvand, Gholamreza Askari, Leila Darvishi, Shekoofe Ghasemi, Mitra Hariri, Maryam Hajishafiei, Fariborz Khorvash, Bijan Iraj


  • 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.
  • Keywords: Meat, protein, stroke, vegetable protein

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