Dietary Practices Among Stroke-survivors-Racial/Ethnic Differences

Oyinlola T Babatunde; Patrick M Briley; Brandi M White; Xiangming Fang; Charles Ellis

doi:10.1016/j.jstrokecerebrovasdis.2018.06.026

Dietary Practices Among Stroke-survivors-Racial/Ethnic Differences

J Stroke Cerebrovasc Dis. 2018 Nov;27(11):2926-2931. doi: 10.1016/j.jstrokecerebrovasdis.2018.06.026. Epub 2018 Aug 16.

Authors

Oyinlola T Babatunde¹, Patrick M Briley², Brandi M White³, Xiangming Fang⁴, Charles Ellis²

Affiliations

¹ Department of Nutrition Science, College of Allied Health Sciences, East Carolina University, Greenville, North Carolina. Electronic address: babatundeo@ecu.edu.
² Department of Communication Sciences & Disorders, College of Allied Health Sciences, East Carolina University, Greenville, North Carolina.
³ Department of Clinical Sciences, College of Health Sciences, University of Kentucky, Lexington, Kentucky.
⁴ Department of Biostatistics, College of Allied Health Sciences, East Carolina University, Greenville, North Carolina.

PMID: 30122627
DOI: 10.1016/j.jstrokecerebrovasdis.2018.06.026

Abstract

Background: Healthy lifestyle choices, particularly optimal nutrition, are crucial to stroke prevention and reducing risk of recurrent stroke. Racial differences exist in poststroke outcomes; however, few studies have examined the influence of race on poststroke diet or nutrition practices, despite nutrition being critical to stroke recovery. The objective of this analyzes was therefore to examine racial/ ethnic differences in nutrition activities among stroke survivors using data from the National Health and Nutrition Examination Surveys.

Methods: Cross-sectional data from National Health and Nutrition Examination Surveys (2011-2014) were analyzed for adults (n = 431) who responded "yes" that they had been told by a health professional that they had a stroke. The main outcome measure was food consumption/nutrition behavior. Descriptive statistics were conducted for demographic characteristics. Pearson Chi square statistics were performed for baseline demographic and clinical comparisons. A negative binomial regression analysis was utilized for racial/ethnic comparisons of dietary/nutrition behaviors.

Results: The mean age of the sample was 66.6 years (Standard Deviation, 12.7) but the mean age of stroke onset was 57.9 years (Standard Deviation, 15.8), with Mexican American/Hispanics experiencing their strokes at a younger age than other racial groups (P < .007). After controlling for baseline differences in key demographic and clinical covariates variables, Blacks consumed a higher number of ready-to-eat foods (P = .000) in the past 30 days while Mexican American/Hispanics consumed a higher number of frozen meals/pizza in the past 30 days (P = .004).

Conclusions: Racial/ethnic differences in poststroke nutrition practices, highlight a potential need for focused nutrition counseling for minority population at higher risk of poor poststroke outcomes.

Keywords: National Health and Nutrition Examination Surveys (NHANES); Stroke; dietary behavior/practice.; nutrition; racial-ethnic.

Publication types

Comparative Study

MeSH terms

Aged
Black or African American / psychology*
Chi-Square Distribution
Diet, Healthy / ethnology*
Fast Foods / adverse effects
Feeding Behavior / ethnology*
Female
Health Knowledge, Attitudes, Practice / ethnology*
Health Status Disparities
Healthy Lifestyle*
Hispanic or Latino / psychology*
Humans
Male
Middle Aged
Nutrition Surveys
Nutritional Status / ethnology
Protective Factors
Risk Factors
Stroke / ethnology*
Stroke / mortality
Stroke / psychology
Survivors / psychology*
United States / epidemiology
White People / psychology*