Comparison of fat intake between patients with stroke and normal population

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


  • Background: Stroke happens when blood flow to parts of brain stops. Stroke is sometimes called "brain attack." Risk factor is something that increases the chance of getting a disease. Some risk factors for stroke cannot be changed, but some can be altered. The chance of stroke is higher in people who live an unhealthy lifestyle by: Being overweight as a result of over-eating, eating too much fat, smoking, etc. Therefore, we compared the fat intake between patients with stroke and normal population.
  • Materials and Methods: Sixty nine patients with stroke (46 men and 23 women) as cases and 60 subjects (30 men and 30 women) as controls during April 2009 and May 2010 from Alzzahra hospital, Isfahan, Iran were evaluated. Dietary intakes were collected using a food frequency questionnaire (FFQ) through their close relatives such as spouse, daughter or mother. Also, anthropometry measurements such as weight, height and waist extracted from their medical files, however, body mass index (BMI) and waist to hip ratio (WHR) were calculated.
  • Results: The intake of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) both in men and women with stroke were significantly higher than controls (P = 0.04 and P = 0.03 for men and P = 0.05 and P = 0.02 for women, respectively). Also, the mean intake of hydrogenated fats, butter, cream, mayonnaise sauce and nuts were higher in men with stroke with respect in control group; while, women with stroke consumed more hydrogenated fats, vegetable oils, cream and mayonnaise sauce than controls.
  • Conclusion: Increased fat intake was observed in patients with stroke compared with normal population.
  • Keywords: Butter, cream, fat, polyunsaturated fatty acids (PUFA), stroke, SFA, MUFA¬†

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