Abstract WP195: Dietary Fat Intake, Food Insecurity, And Anxiety Among Stroke Survivors

Introduction: During recovery, stroke patients are at risk of developing psychological complications impacting their quality of life. Diets rich in fat negatively impact anxiety disorders; however, this relationship has not been explored among stroke survivors considering food insecurity status, a social determinant of health (SDOH). Methods: In a population-based cohort of 309 patients with acute stroke, we retrospectively assessed self-administered surveys to evaluate the association between dietary fat intake and anxiety in stroke survivors presenting for an initial visit at a University-based stroke clinic from January 2021-July 2021 in Houston, Texas. Anxiety was measured using the GAD-7 scoring system and dichotomized to either “None/Mild” or “Moderate/Severe.” Dietary fat intake was calculated using the quality frequency screener; food insecurity status, using the Hunger Vital sign screener. Results: Among this population, 15.46% reported food insecurity and 50.8% (N=157) had moderate to severe anxiety. The multivariable logistic regression model showed that total fat intake (Odds Ratio (OR)=1.01, 95% CI: 1.00, 1.03; P-value=0.016) and percent fat (OR=1.06, 95% CI: 1.01, 1.11; P-value=0.018) dietary intake had a statistically significant negative impact on anxiety, adjusting for covariates and an interaction term between food insecurity status and dietary fat intake. Conclusion: Although studies describe the role of a healthy diet in stroke, this is the first study that looks at dietary fat intake as it relates to stroke and anxiety, as well as, food insecurity among stroke survivors. SDOH including food access and affordability are associated with stroke risk and dietary fat outcomes. A better understanding of fat intake and associated factors in this population will provide an opportunity for developing interventions for those at highest risk. Access to healthy foods may prevent higher intake of fat in one’s diet and reduce the risk of stroke.