Abstract WP453: Factors Associated With Dietary Patterns For Stroke Prevention In Young Adults

Abstract

Background/Purpose Hypertension, diabetes, and obesity have contributed to increased stroke rates in young adults; these risk factors are more prevalent among young adult African Americans (YAAA). Cardiovascular risk factors often result from poor lifestyle choices—diet; therefore preventable, as with most strokes. The purpose of this secondary data analysis was to explore relationships among perceptions of stroke risk, competence to live a healthy lifestyle, health literacy, and dietary patterns to reduce stroke risk in YAAA. Methods: A cross-sectional, correlational analysis was conducted using baseline data from the Stroke Counseling for Risk Reduction (SCORRE) study. SCORRE was guided by the Health Belief Model and used self-report questionnaires and biophysiological measures to assess the variables of interest in a community-based sample. Data were analyzed using Mann-Whitney U tests, Spearman’s Rho correlations and ANOVA. Results: Participants ( N =116) had a mean age of 25 ( SD =4.5) years, were mostly female (74%), college students, and averaged three modifiable stroke risk factors. Participants had poor dietary patterns based on the five AHA Life Simple 7 ® dietary recommendations; they averaged 1.6 ( SD =1.0). Participants perceived a low risk of future stroke ( M =2.5, SD =2.2); 53% had inaccurate risk perceptions. Health literacy levels ( M =4.4,SD=1.1) and perceived competence to live healthy (M=5.9, SD=1.1) were high. There was no association with health literacy/accuracy of perceived stroke risk ( p =.064); health literacy did not moderate the relationship between perceived competence to live healthy and dietary patterns. However, higher perceived risk of future stroke ( r s = -.22, p =.020) and lower perceived competence to live healthy ( r s =.27, p =.003) were significantly associated with poorer dietary patterns. Conclusions: As the incidence of stroke in young adults increases, the need for primary prevention interventions that focus on YAAA and dietary behaviors is paramount, regardless of health literacy levels. Assessing the perceived risk of future stroke and perceived competence to live healthy could help to identify those YAAA who may need more education and resources to achieve dietary recommendations for stroke risk reduction.