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When looking at stroke risk, researchers found that the diets of the 1,108 study participants who had a stroke by the end of the study consumed 25.4% of ultra-processed foods, compared to 25.1% ...
When it came to stroke, those who ate more ultra-processed foods had an 8% higher risk of stroke. That risk decreased by 9% for those who ingested more unprocessed or minimally processed foods.
Typically, a commonly used tool to assess the degree of severity of dysphagia and speech issues is the Barnes Jewish Hospital Stroke Dysphagia Screen, which offers a validated guide to assessing plan of action (solid food diet, all liquid diet, IV hydration, etc.) for the patient while in the hospital and the proper course of action in the ...
Stroke recovery can be a long journey, but it is possible to live a long and independent life after stroke. Talk with your care team about your treatment and therapy options. Looking for more ways ...
The Mediterranean diet is a concept first invented in 1975 by the American biologist Ancel Keys and chemist Margaret Keys. The diet took inspiration from the eating habits and traditional food typical of Crete, much of the rest of Greece, and southern Italy, and formulated in the early 1960s. [1]
Overweight, obesity and diet-related noncommunicable diseases (such as heart disease, stroke, diabetes and some cancers). [84] In developed countries, the diseases of malnutrition are most often associated with nutritional imbalances or excessive consumption; there are more people in the world who are malnourished due to excessive consumption.
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