title: Protein consumptions in stroke patients.
abstract: BACKGROUND
  Stroke is one of the most common causes of disabilities and death all over the world. The mortality rate of stroke is predicted to be doubled by 2030 in the Middle East countries. Nutrition is an effective strategy in prevention and management of stroke. This study assessed the relationship between various protein types and stroke risk.
  
  
  METHODS
  This hospital-based case-control study was performed in a University hospital. The data regarding consumption of usual food intake of 69 cases (46 men and 23 women) and 60 controls (30 men and 30 women) was collected with a food frequency questionnaire (FFQ). The mean consumption of red and white meat and vegetable and processed proteins consumption were compared between two groups.
  
  
  RESULTS
  The percent of total of daily protein intake were lower in patients with stroke in both sexes (25.92% vs 30.55% in men and 30.7% vs 31.14% in women).
  
  
  CONCLUSIONS
  Lower protein consumption may be observed in patients with stroke patients in both sex.
authors: Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
authors: Zahra
authors: Z
authors: Maghsoudi
authors: Reza
authors: R
authors: Ghiasvand
authors: Gholamreza
authors: G
authors: Askari
authors: Leila
authors: L
authors: Darvishi
authors: Shekoofe
authors: S
authors: Ghasemi
authors: Mitra
authors: M
authors: Hariri
authors: Maryam
authors: M
authors: Hajishafiei
authors: Fariborz
authors: F
authors: Khorvash
authors: Bijan
authors: B
authors: Iraj
keywords: Meat; protein; stroke; vegetable protein
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