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首页> 外文期刊>Journal of stroke and cerebrovascular diseases: The official journal of National Stroke Association >Factors Influencing Quality of Life in Stroke Patients: Focus on Eating Habits
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Factors Influencing Quality of Life in Stroke Patients: Focus on Eating Habits

机译：影响卒中患者生活质量的因素：专注于饮食习惯

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Background: Adherence to healthy lifestyle factors has been shown to improve outcomes after stroke. This study aimed to identify lifestyle factors about eating habits that may affect the quality of life (QOL) in elderly stroke patients. Methods: Fifty elderly patients with a first-ever stroke were enrolled. QOL was assessed by the Stroke and Aphasia QOL Scale-39-J. Lifestyle factors about eating habits were collected using questionnaires (Questions 1-17) for the intake of salt, calcium, magnesium, potassium, taurine, fiber, and protein, and the frequency of breakfast. Results: QOL of physical, communication, and psychosocial subdomains was better in the low (healthy) tertile of poststroke eating habits (Questions 1-17) compared with the high tertile of post-troke eating habits (Questions 1-17). This relationship appeared in eating habits except for salt intake but not in eating habits of salt intake and directly measured salt intake. Compared with prestroke eating habits score, poststroke eating habits score was decreased (improved) in 36 patients concerning eating habits of salt intake, but only in 12 patients concerning eating habits except for salt intake (P<.05 by chi-square test). Poststroke eating habits of calcium and magnesium were associated with better psychosocial QOL and better physical or energy QOL, respectively. Conclusions: Poststroke eating habits of calcium and magnesium were associated with QOL in elderly patients with a first-ever stroke. Since eating habits except for salt intake was poorly improved after stroke, intensive interventions regarding eating habits might be important.
机译：背景：依从健康的生活方式因子已被证明在中风后改善结果。本研究旨在识别关于饮食习惯的生活方式因素，这些习惯可能影响老年脑卒中患者的生活质量（QOL）。方法：注册了第一次卒中的五十名老年患者。 QoL由中风和开胃酒QOL Scale-39-J评估。使用问卷（问题1-17）收集关于饮食习惯的生活方式因素用于摄入盐，钙，镁，钾，牛磺酸，纤维和蛋白质以及早餐频率。结果：与淋浴后饮食习惯的高度泰利利相比这种关系出现在饮食习惯中，除了盐摄入物，但不适用于饮食的植物，直接测量盐摄入量。与Prastroke饮食习惯评分相比，在饮食饮食习惯的36名患者中，预测饮食习惯得分减少（改善），但只有12名患者患有除盐摄入（Chi-Square测试的P <.05）。钙和镁的失败饮食习惯分别与更好的心理社会QOL和更好的物理或能量QOL相关。结论：钙和镁的失败饮食习性与老年人患者的QoL有关。由于饮食习惯除了盐摄入量后卒中后较差，饮食习惯的密集干预可能是重要的。

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