Malnutrition determined by the patient-generated subjective global assessment is associated with poor outcomes in acute stroke patients

Judy Martineau, Judith D. Bauer*, Elisabeth Isenring, Sarah Cohen

*Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

131 Citations (Scopus)

Abstract

Background & aims: The extent of malnutrition in hospitalised stroke patients and its influence on outcomes including hospital complications, length of stay and discharge destination are important issues. The aim of this study was to determine the nutritional status of patients admitted to an acute stroke unit and the association between nutritional status and health outcomes. Methods: Nutritional status was determined prospectively using the scored patient generated subjective global assessment (PG-SGA) in patients (n = 73) admitted to an acute stroke unit within 48 h of admission to an Australian private hospital. Outcome data were collected by retrospective audit. Results: On admission, 19.2% of patients were malnourished and this was associated with a significantly greater PG-SGA score (15 vs. 5) and lower body weight (59.8 kg vs. 75.8 kg) compared to well-nourished patients. In terms of health outcomes, malnourished patients had longer length of stay (13 vs. 8 days), increased complications (50% vs. 14%), increased frequency of dysphagia (71% vs. 32%) and enteral feeding (93% vs. 59%). No association was found between nutritional status and serum albumin level or discharge destination. Conclusions: Malnutrition on admission to hospital after acute stroke is associated with poor outcomes including increased length of stay and increased prevalence of dysphagia and complications. The scored PG-SGA is a nutrition assessment tool that allows quick identification of malnourished stroke patients.

Original languageEnglish
Pages (from-to)1073-1077
Number of pages5
JournalClinical Nutrition
Volume24
Issue number6
DOIs
Publication statusPublished - 1 Dec 2005
Externally publishedYes

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