Table 3.
Nutritional status and dietary patterns of stroke patients.
| Characteristic | Overall | Control | PSD/PSCI | P-value |
|---|---|---|---|---|
| N = 78 | N = 22 | N = 56 | ||
| High-fat diet | 42 (54%) | 13 (59%) | 29 (52%) | 0.56 |
| High-fiber diet | 13 (17%) | 1 (4.5%) | 12 (21%) | 0.096 |
| CONUT Score | 0.194 | |||
| 0 | 13 (17%) | 4 (18%) | 9 (16%) | |
| 1 | 28 (36%) | 12 (55%) | 16 (29%) | |
| 2 | 20 (26%) | 2 (9.1%) | 18 (32%) | |
| 3 | 11 (14%) | 3 (14%) | 8 (14%) | |
| 4 | 5 (6.4%) | 1 (4.5%) | 4 (7.1%) | |
| 5 | 1 (1.3%) | 0 (0%) | 1 (1.8%) | |
| Nutritional Risk (CONUT ≥ 2) | 37 (47%) | 6 (27%) | 31 (55%) | 0.025 |
| PNI Score | 43 (41, 45) | 43 (40, 47) | 43 (41, 45) | 0.942 |
Data are presented as median (IQR) or n (%). P-values were calculated using the Mann–Whitney U test. NIHSS, National Institutes of Health Stroke Scale; mRS, modified Rankin Scale; ADL, Activities of Daily Living; MMSE, Mini–Mental State Examination; PHQ-9, 9-item Patient Health Questionnaire; GAD-7, 7-item Generalized Anxiety Disorder scale; AIS, Athens Insomnia Scale.