Dietary Survey and Analysis of Nutritional Risk Factors in 1 080 Patients with First-Episode Ischemic Stroke
HE Huan
HAO Xiaomei
GHENG Haiyan
SHI Jieru
ZHAO Yuanfang
Abstract：Objective To investigate the dietary status of 1,080 patients with first-episode ischemic stroke and analyze their nutritional risk factors.Methods A total of 1 080 patients with first-episode ischemic stroke were retrospectively selected from the First Affiliated Hospital of Air Force Medical University between January 2022 and January 2025.Their dietary status was investigated,and nutritional risk was screened.Logistic regression analysis was used to identify risk factors for nutritional risk in these patients.Results Among the 1 080 patients with first-episode ischemic stroke,daily intake of dairy,grains,water,legumes,eggs,fish/poultry/meat,and vegetables/fruits was lower than the recommended standards of the Chinese Food Guide Pagoda,while intake of oils and fats was higher.Of these,742 patients(68.70%)had a nutritional risk screening 2002(NRS 2002)score≥3,indicating nutritional risk,and were assigned to the nutritional risk group;338 patients(31.30%)had an NRS 2002 score<3,indicating no nutritional risk,and were assigned to the non-nutritional risk group.Compared with the non-nutritional risk group,patients in the nutritional risk group were older,had higher NIHSS scores,lower Barthel index scores,higher proportions of dysphagia and nasogastric tube feeding,and higher fasting blood glucose levels(all P<0.05).Logistic regression analysis showed that the risk factors for nutritional risk in patients with first-episode ischemic stroke included older age(OR=1.054,95%CI:1.012-1.099),higher NIHSS score(OR=1.043,95%CI:1.009-1.078),presence of dysphagia(OR=1.289,95%CI:1.056-1.574),nasogastric tube feeding(OR=1.425,95%CI:1.117-1.817),and elevated fasting blood glucose level(OR=1.021,95%CI:1.001-1.041)(P<0.05).Conclusion The 1 080 patients with first-episode ischemic stroke in this study exhibited insufficient nutritional intake,mainly reflected in significantly lower consumption of dairy products,whole grains,water,and high-quality protein(such as legumes,fish,and poultry),as well as inadequate vegetable and fruit intake.This dietary imbalance is closely associated with swallowing dysfunction and metabolic abnormalities in patients,thereby substantially increasing nutritional risk.
Keywords：ischemic strokedietnutritional assessmentscreening
Publication Date：2025-10-20
Online Publishing Date：2025-10-28(First online date of this platform, not the publication date of the document)
Pages：4( 48-51 )