DIETARY MANAGEMENT IN CEREBROVASCULAR ACCIDENT: A NARRATIVE REVIEW

Abstract

Stroke (Cerebrovascular Accident, CVA) is one of the leading causes of morbidity and mortality worldwide, characterized by neurological deficits due to cerebral ischemia or hemorrhage. This study aimed to analyze the pathophysiology, nutritional assessment, and diet therapy in stroke patients. Specifically, it sought to identify risk factors, nutritional assessment strategies, diet therapy interventions during the acute phase and rehabilitation, and challenges and perspectives in nutritional practice. A narrative literature review was conducted, including 16 articles published between 2020 and 2025 in databases such as PubMed, Frontiers, and BioMed Central. Results indicate that malnutrition is prevalent in post-stroke patients, early and individualized nutritional assessment contributes to better clinical outcomes, and enteral feeding and dietary patterns such as DASH and Mediterranean diets are effective in preventing complications and supporting functional rehabilitation. The discussion highlighted the importance of dysphagia management, multidisciplinary teamwork, and the use of digital technologies for monitoring and treatment adherence. It is concluded that personalized nutritional intervention is essential to reduce mortality, complications, and hospital stay, emphasizing the central role of the nutritionist in the multidisciplinary team.