Prevalence and Predictors of Food Insecurity Among Stroke Survivors in the United States

BACKGROUND: Food insecurity (FI)—lack of consistent access to food due to poor financial resources—limits the ability to eat a healthy diet, which is essential for secondary stroke prevention. Yet, little is known about FI in stroke survivors. METHODS: Using data from the US National Health and Nutrition Examination Survey from 1999 to 2015, we analyzed the prevalence, predictors, and temporal trends in FI among adults with and without self-reported prior stroke in this cross-sectional study. Age-standardized prevalence estimates were computed by self-reported history of stroke over survey waves. Multivariable logistic regression models were performed for the National Health and Nutrition Examination Survey participants who had a prior stroke to identify independent predictors of FI by self-reported history of stroke. RESULTS: Among 48 242 adults ≥20 years of age, 1877 self-reported history of stroke. FI was more prevalent among people with prior stroke (17%) versus those without prior stroke (12%; P <0.001). Prevalence of FI increased over time from 7.8% in 1999 to 42.1% in 2015 among stroke survivors and from 8% to 17% among individuals without prior stroke ( P <0.001). The age-standardized prevalence of FI over the entire time was 24% among stroke survivors versus 11% among individuals without prior stroke ( P <0.001). In the adjusted model, younger age (adjusted odds ratio [aOR], 0.96 [0.95–0.97]; P <0.01), Hispanic ethnicity (aOR, 2.12 [1.36–3.31]; P <0.01), lower education (aOR, 1.67 [1.17–2.38]; P <0.01), nonmarried status (aOR, 1.49 [1.01–2.19]; P =0.04), and poverty income ratio <130% (aOR, 3.78 [2.55–5.59]; P <0.01) were associated with FI in those with prior stroke. CONCLUSIONS: One in 3 stroke survivors reported FI in 2015, nearly double the prevalence in those without stroke. Addressing the fundamental drivers of FI and targeting vulnerable demographic groups may have a profound influence on stroke prevalence.