Nutrition and Stroke

Stroke is a common and devasting event, which often results in
death or major loss of independence, with immense human and
financial costs. In the developed world stroke accounts for around
10 per cent of all deaths and is the most important single cause of
severe disability among western people living in their own homes.
Futhermore, in the next 30 years, the burden of stroke will grow
substantially in most developing nations. There is now substantial
evidence that dietary habits not only influence the prevalence of
stroke, but also its course and outcome once it has occurred. The
author, Salah Gariballa, who has many years' experience
working in this area, carefully presents and reviews this
information in a user-friendly and accessible manner.

The book is divided into three major sections. Section I covers
nutrition and ageing and includes chapters on the challenge of
stroke, ageing changes and nutrition, macro- and micronutrient
intake in elderly people and the diagnosis of protein-energy
undernutrition. Section II deals with nutritional factors and the
risk of stroke, and includes details of the role of dietary and
nutritional factors in stroke prevention, antioxidants and risk
from ischaemic stroke, homocysteine and endothelial dysfunction.
The final section of the book covers nutrition factors following
stroke, including cerebral ischaemia, protein-energy undernutrition
and the nutritional status and support of stroke and special stroke
patients. 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, including general practitioners, gerontologists,
occupational therapists and nursing staff. Personnel in
pharmaceutical and food companies involved in the formulation of
dietary supplements and nutraceuticals will find much of interest
within the book's covers. Those dealing with the prevention
and treatment of stroke around the world should read this book, and
copies should be available in libraries of universities and medical
schools worldwide.

Auteur

Salah Gariballa is the author of Nutrition and Stroke: Prevention and Treatment, published by Wiley.

Résumé
Stroke is a common and devasting event, which often results in death or major loss of independence, with immense human and financial costs. In the developed world stroke accounts for around 10 per cent of all deaths and is the most important single cause of severe disability among western people living in their own homes. Futhermore, in the next 30 years, the burden of stroke will grow substantially in most developing nations. There is now substantial evidence that dietary habits not only influence the prevalence of stroke, but also its course and outcome once it has occurred. The author, Salah Gariballa, who has many years' experience working in this area, carefully presents and reviews this information in a user-friendly and accessible manner.

The book is divided into three major sections. Section I covers nutrition and ageing and includes chapters on the challenge of stroke, ageing changes and nutrition, macro- and micronutrient intake in elderly people and the diagnosis of protein-energy undernutrition. Section II deals with nutritional factors and the risk of stroke, and includes details of the role of dietary and nutritional factors in stroke prevention, antioxidants and risk from ischaemic stroke, homocysteine and endothelial dysfunction. The final section of the book covers nutrition factors following stroke, including cerebral ischaemia, protein-energy undernutrition and the nutritional status and support of stroke and special stroke patients. 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, including general practitioners, gerontologists, occupational therapists and nursing staff. Personnel in pharmaceutical and food companies involved in the formulation of dietary supplements and nutraceuticals will find much of interest within the book's covers. Those dealing with the prevention and treatment of stroke around the world should read this book, and copies should be available in libraries of universities and medical schools worldwide.

Contenu

Preface.

Acknowledgements.

Abbreviations.

SECTION I: NUTRITION AND AGEING.

1. The Challenge of Stroke.

2. Ageing Changes Relevant to Nutrition in Elderly People.

3. Macro- and Micronutrients in Elderly People.

4. Diagnosing Protein-Energy Undernutrition (PEU) in Elderly
   People.

SECTION II: NUTRITIONAL FACTORS AND RISK OF STROKE.

5. The Role of Dietary and Nutritional Factors in Stroke
   Prevention.

6. Antioxidants and Risk of Ischaemic Stroke.

7. Homocysteine and Stroke.

8. Endothelial Dysfunction in Stroke Disease: Potential Role of
   dietary factors.

SECTION III: NUTRITION FACTORS FOLLOWING STROKE.

9. Cerebral Ischaemia, Reperfusion and Oxidative Damage in
   Ischaemic Stroke.

10. Protein-Energy Undernutrition After Stroke.

11. Nutritional Status of Special Stroke Groups: Patients with
    Urinary Incontinence and Swallowing Difficulties.

12. Undernutrition After Acute Stroke: When Does It Matter?.

13. Nutritional Support of Elderly Stroke Patients.

14. Nutritional Status in the Community.

15. Future Directions and Recommendations.

References.

Index.