Expert opinion on the impact of nutritional support on functional recovery and prognosis in patients with stroke and its complications

Clinical nutrition (nutritive, nutritional support) using food products of dietary therapeutic and dietary preventive nutrition is currently considered as an integral part of the treatment of patients who are unable to meet the body's needs for nutrients and energy in the usual way. The evaluation of the impact of nutritional support on the functional recovery and prognosis of patients with acute cerebrovascular accident and the results of studies in 2020–2021 on the use of specialized therapeutic food products was devoted to the symposium of the Nutricia company "Therapeutic nutrition is one of the most important links in the treatment of stroke and its complications", which was held within the framework of the XVIII annual interdisciplinary conference "Wein Readings – 2022" with the participation of leading experts in the field of nutrition, neurology and palliative care. According to current research, among the main effects of the use of specialized therapeutic food products, there was an improvement in functional recovery, an increase in rehabilitation potential, an improvement in the quality of life of patients, as well as a decrease in the severity of infectious complications and economic feasibility for the healthcare system.