Nutrition et accident vasculaire cérébral

Nutrition is an important factor to take into account in the management of stroke. Within the framework of primary and secondary prevention, different risk factors are now well known and designed as target, among them numerous nutritional factors like overweight or obesity, diabetes, dyslipidemia. At the opposite, stroke favours troubles of the glycoregulation and is a risk factor of malnutrition. Malnutrition has to be detected and treated because of its negative effects on morbidity and mortality. Dysphagia is one of the main causes of malnutrition, in particular if it do not regress rapidly. In this case, enteral nutrition is indicated and a gastrostomy is preferred if enteral nutrition has to be prolonged. In order to reduce morbidity and mortality, different nutritional interventions are yet to be evaluated.