Dietary Practices Among Stroke-survivors—Racial/Ethnic Differences

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.