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Nutritional status of hospitalized acute stroke patients

Published online by Cambridge University Press:  09 March 2007

Salah E. Gariballa ,
Stuart G. Parker ,
Nick Taub  and
Mark Castleden
Salah E. Gariballa*
Affiliation:
The Hayward Building, Selly Oak Hospital, Raddlebarn Road, Birmingham B29 6JD, UK
Stuart G. Parker
Affiliation:
University Division of Medicine for the Elderly, Leicester General Hospital, Gwendolen Road, Leicester LE5 4PW, UK
Nick Taub
Affiliation:
Department of Epidemiology and Public Health, University of Leicester, 22-24 Princess Road West, Leicester LEI 6TP, UK
Mark Castleden
Affiliation:
University Division of Medicine for the Elderly, Leicester General Hospital, Gwendolen Road, Leicester LE5 4PW, UK
*
*Corresponding author:Dr Salah E. Gariballa, fax +44 (0) 121 627 8304, email CA.DYER@bham.ac.uk
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Abstract

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The nutritional status of 201 hospitalized stroke patients was assessed from anthropometric, haematological and biochemical data in an observational prospective study. On admission, sixty-two (31%) stroke patients had BMI < 20, ninety-nine (49%) had a triceps skinfolds thickness below the 25th centile, twenty-five (12%) had a mid-arm circumference below the 25th centile and thirty-eight (19%) had a serum albumin concentration below 35 g/1. Baseline nutritional status was worse among those who later died or remained in hospital compared with those discharged and most patients who remained in hospital showed marked and significant deterioration in all measures of nutritional status within 4 weeks of hospitalization. After adjusting for age, stroke severity and co-morbidity, low serum albumin concentrations of these patients in hospital were a strong and independent predictor of death following acute stroke (odds ratio 1.13 (95% CI 1.01−1.27) for 1 g/1 lower serum albumin concentration).

Keywords

StrokeNutritional statusHospital patients
Type
Human and Clinical Nutrition
Information
British Journal of Nutrition , Volume 79 , Issue 6 , June 1998 , pp. 481 - 487
Copyright
Copyright © The Nutrition Society 1998

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