腦中風醫療營養治療的策略

Medical nutrition therapy for stroke

許薰云(Hsun-Yun Hsu) ； 邱哲琳(Che-Lin Chiu) ； 楊妹鳳(Mei-Fang Yang)

《秀傳醫學雜誌》 預刊文章 Pp. 1-15

https://doi.org/10.30185/SCMJ.202303/PP.0029

摘要

腦中風是最常見的腦血管疾病，易導致身體功能缺損並引發失能，進而造成患者吞嚥困難和肌肉減少，嚴重可能影響後續的復健效果及生活品質，此外，約有30%患者在5年內會再次發生中風，將嚴重威脅患者的存活率，而營養照護是可有效改善與預防這些問題的重要方法，因此本篇文章藉由回顧相關文獻，以醫療營養治療的觀點提出對於中風後吞嚥困難、肌少症以及預防再次中風的飲食相關證據，包括熱量和蛋白質的建議量、微量營養素的角色及適用性，以及飲食型態對於次級預防之建議，希望可以有效改善中風病患的臨床營養問題。

關鍵字

腦中風 ； 吞嚥困難 ； 肌少症 ； 再次中風 ； 營養

並列摘要

Stroke is the most common cerebrovascular disease, which can lead to impairment of physical ability, results in dysphagia and muscle loss, and affects the rehabilitation effect and quality of life seriously. Stroke may recur within a year, which may threaten the survival rate seriously. Nutritional care is an important method to improve and prevent these problems. Therefore, this article reviews the relevant literatures and proposes the medical nutrition therapy. We review the evidences related to dysphagia, sarcopenia and recurrent stroke, including recommendation of the amounts of calories and protein, applicability of micronutrients, and dietary pattern recommendations for secondary prevention. We hope to improve the clinical nutritional problems of patients effectively.

並列關鍵字

Stroke ； Dysphagia ； Sarcopenia ； Recurrent stroke ； Nutrition