Stroke is a common and devasting event, which often results indeath or major loss of independence, with immense human andfinancial costs. In the developed world stroke accounts for around10 per cent of all deaths and is the most important single cause ofsevere disability among western people living in their own homes.Futhermore, in the next 30 years, the burden of stroke will growsubstantially in most developing nations. There is now substantialevidence that dietary habits not only influence the prevalence ofstroke, but also its course and outcome once it has occurred. Theauthor, Salah Gariballa, who has many years' experience working inthis area, carefully presents and reviews this information in auser-friendly and accessible manner. The book is divided into three major sections. Section I coversnutrition and ageing and includes chapters on the challenge ofstroke, ageing changes and nutrition, macro- and micronutrientintake in elderly people and the diagnosis of protein-energyundernutrition. Section II deals with nutritional factors and therisk of stroke, and includes details of the role of dietary andnutritional factors in stroke prevention, antioxidants and riskfrom ischaemic stroke, homocysteine and endothelial dysfunction.The final section of the book covers nutrition factors followingstroke, including cerebral ischaemia, protein-energy undernutritionand the nutritional status and support of stroke and special strokepatients. A final chapter looks at probable future directions,including important recommendations. Nutrition and stroke is essential reading for nutritionists,dietitians and many other groups of health professionals, includinggeneral practitioners, gerontologists, occupational therapists andnursing staff. Personnel in pharmaceutical and food companiesinvolved in the formulation of dietary supplements andnutraceuticals will find much of interest within the book's covers.Those dealing with the prevention and treatment of stroke aroundthe world should read this book, and copies should be available inlibraries of universities and medical schools worldwide.
Stroke. 10.1. Introduction. Most studies report that food intake is less in hospital and institutionalised patients than in ... Ill health frequently has an adverse effect on nutritional status, especially in elderly people.
Author: Salah Gariballa
Publisher: John Wiley & Sons