Factors influencing changes in body composition and nutritional status in patients with hyperacute stroke: prospective study.

IF 4 2区农林科学 Q2 NUTRITION & DIETETICS

Frontiers in Nutrition Pub Date : 2025-03-18 eCollection Date: 2025-01-01 DOI:10.3389/fnut.2025.1548796

Hiroshi Irisawa, Tomoyuki Nakamura, Yumi Chiba, Mitsuki Hirota, Hajime Hoshiai, Takashi Mizushima

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引用次数: 0

Abstract

Background and aims: Muscle loss not only reduce the effectiveness of the recovery period of rehabilitation after stroke but also prolongs the length of hospital stay. Therefore, it is crucial to maintain muscle mass during the hyperacute phase of stroke. We aimed to investigate the factor that influence changes in muscle mass and quality in patients with hyperacute stroke by using a body composition analyzer.

Methods: Body composition assessment was performed on 156 patients admitted to the stroke care unit at the time of admission and 1 week later. Additionally, associations between rehabilitation intervention time, nutritional dosage and administration method, and stroke severity were examined to which factors were affecting body composition.

Results: Muscle mass and quality significantly decreased in both men (SMI: 7.41 ± 1.26 to 7.22 ± 1.23 kg/m², p < 0.005, phA: 5.5 ± 1.24 to 5.31 ± 1.29 degree, p < 0.005) and women (SMI: 6.04 ± 1.30 to 5.08 ± 1.20 kg/m2, p < 0.005, phA: 4.58 ± 0.85 to4.18 ± 0.82 degree, p < 0.005)1 week after admission. Rehabilitation intervention time [odds ratio (OR) = 2.12; 95% CI: 1.28-4.47, p = 0.01], and high calorie dosage (OR = 1.53; 95% CI: 1.14-3.21, p = 0.03) significantly reduced the loss of muscle mass. However, stroke severity did not affect variations in body composition.

Conclusion: Deterioration in muscle mass and quality was observed during the hyperacute phase of stroke. The risk of muscle mass loss may be reduced with appropriate rehabilitation intervention and diet therapy from the early stage of hospitalization. Therefore, providing early rehabilitation intervention and nutritional management in the hospitalization phase are important to improve treatment effectiveness. In hyperacute stroke treatment, rehabilitation and nutritional administration should be provided as early as possible.

Clinical trial registration: https://center6.umin.ac.jp/cgi-open-bin/ctr/ctr_view.cgi?recptno=R000053017, identifier UMIN-CTR UMIN000046467.

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影响超急性脑卒中患者身体成分和营养状况变化的因素：前瞻性研究

背景与目的：脑卒中后肌肉损失不仅降低了康复恢复期的有效性，而且延长了住院时间。因此，在中风的超急性期保持肌肉质量是至关重要的。我们的目的是通过身体成分分析仪来研究影响超急性脑卒中患者肌肉质量变化的因素。方法：对156例入院时和1 周后入住卒中护理单元的患者进行体成分评估。此外，我们还研究了康复干预时间、营养剂量和给药方式与脑卒中严重程度之间的关系，以确定哪些因素影响身体成分。结果:肌肉和质量显著降低男性(重度:7.41 ± 1.26到7.22 ±1.23  kg / m2, p  p  p = 0.01],和高热量剂量(或 = 1.53;95% CI: 1.14-3.21, p = 0.03)显著减少了肌肉质量的损失。然而，中风的严重程度并不影响身体成分的变化。结论：脑卒中超急性期肌肉质量和质量明显下降。从住院早期开始，适当的康复干预和饮食治疗可以降低肌肉质量损失的风险。因此，在住院期进行早期康复干预和营养管理对提高治疗效果具有重要意义。在超急性脑卒中治疗中，应尽早提供康复和营养管理。临床试验注册：https://center6.umin.ac.jp/cgi-open-bin/ctr/ctr_view.cgi?recptno=R000053017，标识符UMIN-CTR UMIN000046467。

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来源期刊

Frontiers in Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

5.20

自引率

8.00%

发文量

2891

审稿时长

12 weeks

期刊介绍： No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health. Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.