Fluids, energy intake, and stroke

Stroke is a leading cause of death and disability, and the incidence is increasing also because of poor dietary habits. Indeed, excessive salt, sugar, or fats lead to the development of risk factors such as hypertension, diabetes, and dyslipidemia. Insufficient calories intake is associated with metabolic disorders and frailty, and excessive energy intake leads to obesity. Poor fluid intake has been shown to be linked to the development of vascular, cardiometabolic, and renal diseases, and it might increase the risk of stroke. Both poor nutrition and poor hydration statuses at admission have been shown to predict unfavorable clinical and functional outcomes after stroke. Additionally, maintaining optimal energy and fluid intake during the hospitalization and following rehabilitation might be further complicated by the presence of dysphagia. This chapter will review the state of the art about nutrition and hydration in stroke patients, and the importance of such factors to promote a healthy recovery.