Vitamin K Intake in Chronic Stroke: Implications for Dietary Recommendations.
|dc.contributor.author||Ryan, Alice S.||en_US|
|dc.description.abstract||Previous research has identified a possible association between vitamin K intake and cardiometabolic disease. This could mean that the assessment of vitamin K intake is a meaningful tool when monitoring individuals with preexisting cardiovascular disease. Sixty chronic stroke survivors (men and women, body mass index (BMI) 30.36 ± 6.61 kg/m2, age 61.7 ± 7.2 years) completed food records which were analyzed for energy, macronutrient, micronutrient, and food group servings. Participants were divided into two groups: below vitamin K recommendation (BEL, n = 49) and met vitamin K recommendation (MET, n = 11). Energy and macronutrient intake did not differ between groups (all p > 0.127). Vegetable intake was higher in the MET group (p = 0.0001). Vitamin K intake was higher in the MET group (p = 0.0001). Calcium (p = 0.003), vitamin A (p = 0.007), and vitamin E (p = 0.005) intakes were higher in the MET group. There were no differences in sodium, potassium, vitamin D, vitamin C, and iron intakes between groups (all p > 0.212). In this sample of chronic stroke survivors, 82% reported consuming below the Dietary Reference Intake (DRI) for vitamin K. Given that the majority of this study population did not reach the DRI for vitamin K, it is advisable to promote the adequate intake of food rich in vitamin K. Further work is needed to determine the significance of low vitamin K intake in this population.||en_US|
|dc.description.sponsorship||This work was supported by the following funding sources: VA RR&D Senior Research Career Scientist Award (ASR), RR&D VA Merit AwardRX-001461 (ASR), National Institutes of Health NIA R01-AG030075 (ASR, CHM), the Claude D. Pepper Older Americans Independence Center /NIA P30AG028747, NIDDK P30 DK072488, and the Baltimore VA Geriatric Research, Education, and Clinical Center (GRECC).||en_US|
|dc.title||Vitamin K Intake in Chronic Stroke: Implications for Dietary Recommendations.||en_US|