Table 4.
Baseline clinical and neuropsychological scale scores.
| Characteristic | Overall | Control | PSD/PSCI | P-value |
|---|---|---|---|---|
| N = 78 | N = 22 | N = 56 | ||
| NIHSS | 3 (1, 5) | 3 (1, 3) | 3 (1, 6) | 0.277 |
| mRS | 0.467 | |||
| 1 | 46 (59%) | 15 (68%) | 31 (55%) | |
| 2 | 12 (15%) | 3 (14%) | 9 (16%) | |
| 3 | 9 (12%) | 3 (14%) | 6 (11%) | |
| 4 | 11 (14%) | 1 (4.5%) | 10 (18%) | |
| ADL | 20 (14, 34) | 14 (14, 24) | 24 (16, 35) | 0.012 |
| Baseline MMSE | 27 (25, 29) | 28 (27, 30) | 26 (25, 29) | 0.037 |
| Baseline PHQ-9 | 3 (1, 7) | 1 (0, 1) | 5 (2, 9) | < 0.001 |
| Baseline GAD-7 | 1 (0, 3) | 0 (0, 1) | 2 (0, 6) | 0.004 |
| Baseline AIS score | 2 (0, 5) | 0 (0, 2) | 3 (1, 6) | 0.002 |
| Pneumonia Risk | 4 (2, 7) | 3 (1, 5) | 5 (2, 7) | 0.1 |
Values are expressed as n (%) or mean (SD). Nutritional risk was defined as a CONUT score of ≥ 2. CONUT, Controlling Nutritional Status; PNI, Prognostic Nutritional Index. P-values were calculated using Fisher’s exact test for dietary habits and nutritional risk and the independent samples t-test for the PNI score.