A Study on Factors Related to Recovery from Cerebrovascular Accidents.
- Author:
bong soon CHOI
1
;
Myeung Hee PARK
;
young Mee JEOUNG
Author Information
1. Department of Food science and Nutrition, Catholic University of Taegu-Hyosung, Taegu, Korea.
- Publication Type:Original Article
- Keywords:
cerebrovascular accient;
standard weigh;
drinking and smoking;
serum cholesterol and triglyceride
- MeSH:
Blood Pressure;
Cholesterol;
Drinking;
Food Preferences;
Humans;
Male;
Obesity;
Overweight;
Smoke;
Smoking;
Spices;
Stroke*;
Thinness;
Triglycerides
- From:Korean Journal of Community Nutrition
1997;2(4):539-546
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was designed to investigate factors related to recovery from cerebrovascular accidents(CVA). Medical charts of 100 CVA patients(40 males and 60 females) who had been treated at Bul-Guang hospital in Teagu from June to December 1994 were reviewed to assess their recovery from CVA. Not only types of CVA, blood pressure and serum cholesterol and triglyceride were factors affecting recovery from CVA, but also smoking and drinking status and food preference seemed to be important factors. The percentages of recovered patients were higher in the order of cerebral thrombosis(83.3%), subarachnoid hemorrhage(57.1%), cerebral embolism(50.0%), and cerebral hemorrhage(26.7%). Recovery rates of patients with serum cholesterol below 200mg/dl, 200-239mg/dl, over 240mg/dl were 81.8%, 66.6%, and 16.6% respectively. Recovery rates of patients with serum triglyceride below 160mg/dl, 160-209mg/dl, and oover 210mg/dl were 84.6%, 72.8%, and 35.7% respectively. Patients with standard weight recovered better than those with overweight or obesity. Recovery rates of underweight, standard weight, overweight and obesity patients were 73.3%, 85.7%, 45.8%, and 31.6% respectively. Smoking and drinking seemed to be important factors which inhibited recovery from CVA. Patients preferring spiced foods were recovered better than those preferring salty or pungent foods.
