Association between nutritional status and food texture levels in older patients with stroke-related sarcopenia in the subacute phase: a retrospective cross-sectional study
Older adults in the subacute phase of stroke who consume more restrictive food textures may be more prone to malnutrition, potentially due to stroke-related inflammation, which in turn may contribute to the development of SRS. Early tailored nutritional treatments that consider food texture restrictions and disease burden may help prevent SRS and enhance functional recovery in post-stroke rehabilitation.
Authors
- Norikazu Hishikawa (ORCID: https://orcid.org/0000-0002-7829-7591)
- Hiroshi Maéda (ORCID: https://orcid.org/0000-0003-0246-694X)
- Koshiro Sawada (ORCID: https://orcid.org/0000-0003-1854-5052)
- Suzuyo Ohashi
- Yasuo Mikami (ORCID: https://orcid.org/0000-0003-0114-3276)
- Momoko Sakurai
Institutions
- Kyoto Computer Gakuin (JP)
- Kyoto Prefectural University of Medicine (JP)
- University Hospital Kyoto Prefectural University of Medicine (JP)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-10-03
- DOI
- https://doi.org/10.3389/fnut.2025.1674577
- Citations
- 1
- Primary Topic
- Nutrition and Health in Aging
- Type
- article
- Field-Weighted Citation Impact
- 1.16