protein consumptions in stroke patients

نویسندگان

zahra maghsoudi food security research center, isfahan university of medical science,isfahan, iran

reza ghiasvand food security research center and department of community nutrition, school of nutrition and food science,isfahan university of medical science,isfahan, iran

gholamreza askari food security research center and department of community nutrition, school of nutrition and food science,isfahan university of medical science,isfahan, iran

leila darvishi food security research center, isfahan university of medical science,isfahan, iran

چکیده

normal 0 false false false en-us x-none ar-sa 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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عنوان ژورنال:

journal of research in medical sciences

جلد ۱۸، شماره ۳، صفحات ۰-۰

کلمات کلیدی

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