Author/Authors :
Ghasemi, Shekoofe Food Security Research Center , Maghsoudi, Zahra Food Security Research Center , Ghiasvand, Reza Food Security Research Center , Askari, Gholamreza Food Security Research Center , Darvishi, Leila Food Security Research Center , Hariri, Mitra Food Security Research Center , Hajishafiei, Maryam Food Security Research Center , khorvash, Fariborz Isfahan Neurosciences Research Center , Iraj, Bijan Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan
Abstract :
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.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
