Nutrition Guidelines for Stroke Patients and Recovery

 

Introduction

A stroke occurs when blood flow to part of the brain is interrupted, preventing oxygen and nutrients from reaching brain cells, resulting in damage and death of cells. Strokes require emergency care to minimize further effects. Afterwards, implementing lifestyle changes like nutrition helps prevent recurrence and aids recovery. Certain dietary choices help reduce contributors to strokes like high cholesterol, hypertension, and excess weight. Understanding optimal nutrition empowers stroke patients’ rehabilitation. 

 

Causes of Strokes

Strokes arise either from arteries getting blocked or bursting open. Ischemic strokes making up 80% of cases involve obstruction of brain arteries from clots or plaque. Hemorrhagic strokes stem from ruptured vessels often due to uncontrolled hypertension or blood thinners overuse. Mini-strokes or transient ischemic attacks (TIAs) arise from temporary reduced brain blood flow. Genetics and lifestyle largely determine stroke risk. Controlling contributing factors lowers vulnerability. [1]

 

Signs and Symptoms

The FAST method assesses stroke symptoms related to the face, arms, speech and time. Main signs are muscle weakness on one side, trouble speaking, vision issues, severe headache, dizziness, exhaustion and confusion. Symptoms depend on the damaged area and stroke type. Rapid evaluation ensures urgent care to prevent extensive effects. [2]

 

Healthy Eating for Stroke Patients

As survivors face repeat stroke risks, implementing dietary changes aids rehabilitation and prevention. Nutrition supporting heart and blood vessel health while lowering cholesterol, blood pressure and weight minimizes recurrence odds. Guidelines include: [3]

 

Limiting Saturated Fats

Consume less than 10% of calories from saturated fat by opting for low or non-fat dairy, removing skin from poultry and limiting processed meats like bacon and sausage. [3]

 

Restricting Fats

Keep total fat intake under 30% of calories by favoring roasting, grilling, steaming over frying and limiting oils in cooking. [3]

 

Reducing Cholesterol

Limit cholesterol to 300mg daily by avoiding organ meats like liver and egg yolks and consuming more fruits, vegetables and fish. [3]

 

Drinking Green and Black Tea

Rich in flavonoids, 3 daily cups reduce cholesterol, hypertension and stroke chances by improving blood vessel function. [4] 

 

Eating Pomegranates

Pomegranates deliver antioxidants and phytosterols lowering cholesterol absorption for protection. [4]

 

Preventing Strokes

While genetic risks persist for some groups, focusing on controllable factors substantially reduces stroke vulnerability through lifestyle change and medical management of contributing conditions.

 

Lowering Blood Pressure

Limiting sodium to 1500mg daily prevents hypertension. Avoiding cheese, processed meats and increasing produce intake regulates pressure. Adding fish protein further aids vasodilation for decreased risk. [5]

 

Weight and Diabetes Control

Reaching healthy body weight via improved diet and controlled calories minimizes metabolic conditions promoting strokes like diabetes. Lowering sugar intake and achieving normal blood glucose and HbA1c levels is key. [5]

 

Quitting Smoking 

Smoke chemicals thicken blood, increasing arterial plaques. Consult physicians about medications and nicotine patches to defeat cravings and quit smoking to avoid strokes. [5]

 

Conclusion

Via nutrition and lifestyle changes reducing stroke risk factors like hypertension, high cholesterol, excess weight and smoking, patients prevent recurrences after strokes, along with disability and dependence. Implementing healthy sustainable dietary strategies promotes maximal recovery.

 

References

 

[1] Rodrigues, F. B., Neves, J. B., Caldeira, D., Ferro, J. M., Ferreira, J. J., & Costa, J. (2016). Endovascular treatment versus medical care alone for ischaemic stroke: systematic review and meta-analysis. BMJ (Clinical research ed.), 353, i1754.

[2] Norrving, B., & Kissela, B. (2013). The global burden of stroke and need for a continuum of care. Neurology, 80(3 Supplement 2), S5–S12.

[3] Liyanage-Gamage, T., & Rajapakse, S. (2019). Effects of Nutrition on Stroke Recovery. Journal of stroke and cerebrovascular diseases : the official journal of National Stroke Association, 28(8), 2314–2321

[4] Khalesi, S., Irwin, C., & Schubert, M. (2015). Flaxseed consumption may reduce blood pressure: a systematic review and meta-analysis of controlled trials. The Journal of nutrition, 145(4), 758–765. 

[5] Kernan, W.N., Ovbiagele, B., Black, H.R. et al. (2014). Guidelines for the prevention of stroke in patients with stroke and transient ischemic attack: a guideline for healthcare professionals from the American Heart Association/American Stroke Association. Stroke, 45, 2160-2236.