Study on Altered Food Preference and Food Frequency in Stroke Patients.
- Author:
Kyung Ae PARK
1
;
Jong Sung KIM
;
Smi CHOI
Author Information
1. Department of Hotel Culinary Arts and Nutrition, Kaya University, Koryung, Kyungnam, Korea.
- Publication Type:Original Article
- Keywords:
altered food preference;
dysgeusia;
food consumption frequency;
sex;
stroke patients
- MeSH:
Brain;
Bread;
Chungcheongnam-do;
Coffee;
Dysgeusia;
Education;
Eggs;
Female;
Food Habits;
Food Preferences*;
Garlic;
Humans;
Male;
Marital Status;
Milk;
Onions;
Outpatients;
Ovum;
Recurrence;
Risk Factors;
Soy Milk;
Stroke*;
Vegetables
- From:The Korean Journal of Nutrition
2003;36(6):622-634
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to investigate the dietary habits and altered food preferences of stroke patients. One hundred and forty-six outpatients, who had experienced their first-ever stroke and were admitted to Asan Medical Center between July and December 2000, were studied. Using interviews, we assessed the altered food preferences, food consumption frequency, and other factors influencing the food preferences and food consumption frequency of the subjects. These results were analyzed with 2 t-tests, and multiple regression analysis, using the SPSS package program. Preferences for pork, red fish, coffee, bread and stews were higher in male stroke patients than in females. The frequency of consumption of beef, pork, white fish, red fish, egg, garlic, onion, coffee, instant noodles, bread, and culinary vegetables increased in the male stroke patients more than in the females. Food preferences were influenced by income, risk factors, subjective tastes and location of brain ischemic lesions. Food consumption frequency was affected by food preference, income, drugs, alcohol, marital status, sex, and dysgeusia. As a result of multiple regression analysis, the frequency of consumption of white fish, red fish, eggs, soy milk, milk, garlic, onions, coffee, noodles, bread, bean-paste stew, kimchi, culinary vegetables, and greasy foods were the most affected by each food preference. Our results suggest that food consumption frequency may vary with food preference, income, drugs, alcohol, marital status, sex, and dysgeusia, and nutrition education should be formulated to prevent stroke recurrence based on the food preferences, subjective tastes, and risk factors of individual stroke patients.
