Dietary Intake and Quality among Stroke Survivors: NHANES 1999-2018

Erika R Zoellner; Mindy A Patterson; Anjail Z Sharrief; Sean I Savitz; Wesley J Tucker; Derek C Miketinas

doi:10.1016/j.tjnut.2023.08.015

Dietary Intake and Quality among Stroke Survivors: NHANES 1999-2018

J Nutr. 2023 Oct;153(10):3032-3040. doi: 10.1016/j.tjnut.2023.08.015. Epub 2023 Aug 19.

Authors

Erika R Zoellner¹, Mindy A Patterson², Anjail Z Sharrief³, Sean I Savitz³, Wesley J Tucker², Derek C Miketinas⁴

Affiliations

¹ Department of Nutrition & Food Sciences, Texas Woman's University, Houston, TX, United States.
² Department of Nutrition & Food Sciences, Texas Woman's University, Houston, TX, United States; Institute for Women's Health, College of Health Sciences, Houston, TX, United States.
³ UTHealth Department of Neurology, McGovern Medical School and Institute for Stroke and Cerebrovascular Disease, Houston, TX, United States.
⁴ Department of Nutrition & Food Sciences, Texas Woman's University, Houston, TX, United States. Electronic address: dmiketinas@twu.edu.

PMID: 37598751
DOI: 10.1016/j.tjnut.2023.08.015

Abstract

Background: Nutrition is an important modifiable risk factor for prevention and treatment of stroke. However, examination of nutrient intake and diet quality in stroke survivors is limited.

Objectives: The aim of the study was to estimate usual nutrient intake and diet quality in US adults with and without a history of self-reported stroke.

Methods: Using US National Health and Nutrition Examination Survey (NHANES) 1999-2018, we analyzed demographics, health history, and dietary intake data in 1626 individuals with a history of stroke matched for age, gender, and survey cycle to respective controls (n=1621) with no history of stroke. A minimum of one 24-h dietary recall was used to assess dietary intake. Diet quality was determined using Healthy Eating Index 2015 (HEI-2015) scores. Adult food security was assessed based on responses to the US Department of Agriculture Household Food Security Survey Module. Physical and mental limitations were assessed from responses to the NHANES Physical Functioning Questionnaire. Estimates were reported as mean (standard error).

Results: In comparison to controls, stroke survivors were more likely to be food insecure, experience poverty, and report physical and mental limitations (P < .001, all comparisons). Stroke survivors were more likely to report excessive (% > acceptable macronutrient distribution range) intake for total fat (50.9 [2.7]% vs. 40.4 [2.2]%, P < .001) and inadequate intake (% < estimated average requirement) for calcium (54.6 [1.8]% vs. 43.5 [2.4]%, P = .001) and magnesium (66 [1.8] vs. 53.6 [1.8]%, P < .001). In addition, stroke survivors reported lower HEI-2015 total scores than controls (49.8 vs. 51.9, P < .001). Finally, HEI-2015 total scores were lower in stroke survivors who were food insecure and those with a lower income-to-poverty ratio (< 185%) (P = .001).

Conclusions: Dietary intake in stroke survivors was nutritionally poor, with suboptimal nutrient intake and lower overall diet quality compared with age- and gender-matched controls. Furthermore, poverty and food insecurity were more prevalent in stroke survivors and associated with worse diet quality.

Keywords: food insecurity; nutrition; social determinants of health; stroke survivors; usual intake.