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Condition: Hemorrhagic Stroke
Nutrition: Nutrition

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Total 203 results found since Jan 2013.

Stroke risk with vegetarian, low-animal and high-animal diets: A systematic review and meta-analysis
CONCLUSIONS: Stroke risk is lower with more use of a vegetarian or low-animal diet but relatively higher with more use of a high-animal diet.PMID:36173214 | DOI:10.6133/apjcn.202209_31(3).0010
Source: Asia Pacific Journal of Clinical Nutrition - September 29, 2022 Category: Nutrition Authors: Yang Liu Linlin Zhu Dong Li Liankun Wang Han Tang Chunyuan Zhang Source Type: research

Substitutions between dairy products and risk of stroke: Results from the EPIC-NL cohort.
In conclusion, whole-fat yoghurt as a substitution for low-fat yoghurt, cheese, butter, buttermilk or milk regardless of fat content was associated with a lower rate of ischemic stroke. PMID: 30868976 [PubMed - as supplied by publisher]
Source: The British Journal of Nutrition - March 13, 2019 Category: Nutrition Authors: Laursen ASD, Sluijs I, Boer JMA, Verschuren WMM, van der Schouw YT, Jakobsen MU Tags: Br J Nutr Source Type: research

Associations of erythrocyte polyunsaturated fatty acids with incidence of stroke and stroke types in adult Chinese: a prospective study of over 8000 individuals
ConclusionAmong relatively lean Chinese adults, erythrocyte PUFAs 18:2n –6, 20:3n–6 and 20:5n–3 showed different associations with risks of IS and ICH. These results would improve the understanding of stroke etiology.
Source: European Journal of Nutrition - April 21, 2022 Category: Nutrition Source Type: research

Adipose tissue fatty acids present in dairy fat and risk of stroke: the Danish Diet, Cancer and Health cohort
ConclusionsOur results suggest that a larger percentage in adipose tissue of fatty acids for which dairy products are a major source is associated with a lower rate of ischemic stroke.
Source: European Journal of Nutrition - January 12, 2018 Category: Nutrition Source Type: research

Tea consumption and risk of stroke in Chinese adults: a prospective cohort study of 0.5 million men and women.
CONCLUSIONS: Among Chinese adults, higher consumption of tea, especially green tea, was associated with a lower risk of ischemic and hemorrhagic stroke. PMID: 31711152 [PubMed - as supplied by publisher]
Source: The American Journal of Clinical Nutrition - November 10, 2019 Category: Nutrition Authors: Tian T, Lv J, Jin G, Yu C, Guo Y, Bian Z, Yang L, Chen Y, Shen H, Chen Z, Hu Z, Li L, China Kadoorie Biobank Collaborative Group Tags: Am J Clin Nutr Source Type: research

Indirect Calorimetry Measurements Compared to Guideline Weight-Based Caloric Calculations in Critically Ill Stroke Patients.
CONCLUSION: Important differences between weight based estimation of caloric needs and guidelines recommended IC estimation exist in critically ill stroke patients. Low weight-based calculations of REE underestimate caloric needs in ICH and SAH patients. This article is protected by copyright. All rights reserved. PMID: 33085101 [PubMed - as supplied by publisher]
Source: JPEN Journal Of Parenteral And Enteral Nutrition - October 21, 2020 Category: Nutrition Authors: Smetana KS, Hannawi Y, May CC Tags: JPEN J Parenter Enteral Nutr Source Type: research

Fried-Food Consumption Does Not Increase the Risk of Stroke in the Spanish Cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC) Study
ConclusionsIn this Spanish cohort, whose participants mainly used olive oil or sunflower oil when frying, the consumption of fried food was not associated with an increased risk of incident stroke.
Source: Journal of Nutrition - September 16, 2020 Category: Nutrition Source Type: research

Consumption of flavonoid-rich fruits, flavonoids from fruits, and stroke risk: a prospective cohort study.
Abstract We sought to examine the prospective associations of specific fruit consumption, in particular flavonoid-rich fruit (FRF) consumption, with the risk of stroke and subtypes of stroke in a Japanese population. A study followed a total of 39,843 men and 47,334 women aged 44-76 years, and free of cardiovascular disease, diabetes, and cancer at baseline since 1995 and 1998 to the end of 2009 and 2012, respectively. Data on total and specific FRF consumption for each participant were obtained using a self-administrated food frequency questionnaire. The hazard ratios (HRs) of stroke in relation to total and spec...
Source: The British Journal of Nutrition - January 29, 2021 Category: Nutrition Authors: Gao Q, Dong JY, Cui R, Muraki I, Yamagishi K, Sawada N, Iso H, Tsugane S, Japan Public Health Center-based Prospective Study Group Tags: Br J Nutr Source Type: research

Predictors of Function, Activity, and Participation of Stroke Patients Undergoing Intensive Rehabilitation: A Multicenter Prospective Observational Study Protocol
Discussion: By identifying data-driven prognosis prediction models in stroke rehabilitation, this study might contribute to the development of patient-oriented therapy and to optimize rehabilitation outcomes.Clinical Trial Registration:ClinicalTrials.gov, NCT03968627. https://www.clinicaltrials.gov/ct2/show/NCT03968627?term=Cecchi&cond=Stroke&draw=2&rank=2.
Source: Frontiers in Neurology - April 8, 2021 Category: Neurology Source Type: research

Nutritional Supplementation of Naturally Occurring Vitamin D to Improve Hemorrhagic Stroke Outcomes
Vitamin D deficiency, if left untreated, is associated with bone disorders, cardiovascular damage, and an increased risk of ischemic stroke. While there are various nutritional options for the natural intake of vitamin D, we hope to elucidate the potential mechanisms dietary vitamin D may play in hemorrhagic stroke pathology. This scoping review outlines findings from studies relevant to the biochemical activity of vitamin D, the impact of vitamin D deficiency on hemorrhagic stroke outcomes, and the potential benefit of nutritional vitamin D on hemorrhagic stroke outcomes. Here, we analyze the relevant factors that can lea...
Source: Frontiers in Neurology - July 30, 2021 Category: Neurology Source Type: research

Predictive Factors for Oral Intake Recovery After Acute Stroke: Analysis of a Japanese Nationwide Inpatient Database
ConclusionThis study identified several prognostic factors for total oral intake in patients with acute stroke. These results may be useful for predicting a patient ’s dysphagia prognosis at the time of admission and designing a nutritional management plan for patients with acute stroke.
Source: Dysphagia - February 26, 2022 Category: Speech-Language Pathology Source Type: research

Update on Intensive Care Unit Management of Stroke
Anasthesiol Intensivmed Notfallmed Schmerzther. 2022 Mar;57(3):222-229. doi: 10.1055/a-1374-1932. Epub 2022 Mar 23.ABSTRACTIn this review, we provide an update on the intensive care unit (ICU) management of ischemic stroke. Over the last decade, new evidence has led to rapid changes in the early management of patients admitted with acute ischemic stroke. Nevertheless, stroke remains a leading cause of disability. Consequently, a significant number of patients with acute ischemic stroke require ICU level care. The most frequent reasons for ICU admissions are large infarction with potential swelling, reduced level of conscio...
Source: Anasthesiologie, Intensivmedizin, Notfallmedizin, Schmerztherapie : AINS - March 23, 2022 Category: Intensive Care Authors: Farid Salih Alexandra Becker Nicolai Andrees Hannah Tempel Source Type: research