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Nutrition and Risk of Stroke
Open AccessArticle

Diet after Stroke and Its Impact on the Components of Body Mass and Functional Fitness—A 4-Month Observation

1
Faculty of Medicine, University of Rzeszów, 35-959 Rzeszów, Poland
2
Clinical Regional Hospital No. 2 in Rzeszów, Lwowska Street 60, 35-301 Rzeszów, Poland
*
Author to whom correspondence should be addressed.
Received: 26 April 2019 / Revised: 27 May 2019 / Accepted: 28 May 2019 / Published: 29 May 2019
(This article belongs to the Special Issue Nutrition and Risk of Stroke)
The aim of the study was to assess the effect of various diets on BMI and selected components of body mass, i.e., fat mass (FAT%), visceral fat (VFAT level), muscle mass (PMM %), body water (TBW %), and functional fitness during a 4-month observation period. Examinations were conducted three times in a group of 100 people after a stroke. The study group was divided into four subgroups according to the type of diet applied. The components of body mass were assessed using the electrical bioimpedance method, and functional fitness using the Barthel scale, the Brunnström scale, and the modified Ashworth scale. Despite the fact that there were no significant differences among the diets applied, it was observed that each of them had a positive effect on the reduction of the mean BMI, FAT%, VFAT level, and the increase in TBW% and PMM%. At the same time, there was a significant improvement in the functional fitness of the hand and upper limb. Weight control and a change in eating habits after a stroke incident is extremely important as it promotes faster recovery and improved functional fitness. View Full-Text
Keywords: nutrition; diet; stroke; body composition; body mass index; functional fitness nutrition; diet; stroke; body composition; body mass index; functional fitness
MDPI and ACS Style

Leszczak, J.; Czenczek-Lewandowska, E.; Przysada, G.; Wyszyńska, J.; Weres, A.; Baran, J.; Kwolek, A.; Mazur, A. Diet after Stroke and Its Impact on the Components of Body Mass and Functional Fitness—A 4-Month Observation. Nutrients 2019, 11, 1227.

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