A stroke occurs when there is a blood clot in the brain and can cause temporary or permanent neurological damage. Symptoms of a stroke include weakness or numbness on one side of the body, vision loss, difficulty speaking, headache, dizziness, unsteadiness and sudden falls. According to the University of Maryland Medical Center controllable risk factors for a stroke include heart disease, obesity, high blood pressure and cholesterol, diabetes, smoking, a poor diet, alcohol abuse, stress and inactivity. A healthy diet after a stroke can support recovery and help prevent subsequent strokes.
Healthy Diet
A healthy diet focuses on eating a variety of foods in moderation, portion control and balancing food with physical activity. The Cleveland Clinic and American Stroke Association (ASA) encourage stroke victims to eat a diet rich in fruits, vegetables, whole grains, lean proteins and low-fat dairy products. Fruits, vegetables and whole grains in particular are good sources of fiber, which can lower cholesterol and support a healthy weight.
Foods to Limit
Stoke victims should limit foods high in saturated and trans-fats and cholesterol because they can cause weight gain, obesity, high blood pressure and high cholesterol. Saturated and trans-fats are found in butter, lard, shortening, margarine, cream, fat from meat and partially hydrogenated oils. Individuals can reduce fat and cholesterol by trimming excess fat and skin from meat and poultry, limiting animal products and eating less deep-fried, processed and fast foods.
Consuming too much sodium can increase blood pressure. Stroke victims and those at risk for a stroke should consume less than 2,000 mg of sodium a day and less than 1,500 mg a day if they have high blood pressure. Sodium can be reduced by substituting herbs and spices for salt, limiting processed and canned foods and salty snacks, and increasing consumption of fresh foods.
Dysphagia
Dysphagia is a swallowing disorder that, according to the ASA, affects 65 percent of individuals who have had a stroke. Dysphagia can make eating difficult and lead to malnutrition and pneumonia, and increase the risk of other disabilities. Individuals with dysphagia may need a texture-modified diet to prevent choking and make food easier to chew and swallow. People with mild dysphagia may be told to eat soft cooked foods while those with severe dysphagia may be prescribed a pureed diet. Texture modification can also apply to fluids which may have to be thickened; thin liquids can be difficult to swallow and increase the risk of choking or aspiration.
Appetite
Stroke victims often lose their appetite due to difficulties chewing or swallowing or the loss of motor skills needed to feed oneself. The ASA recommends that individuals experiencing decreased appetite eat strongly flavored and colorful foods to stimulate appetite, and consume small frequent meals throughout the day. Stroke victims who have trouble moving can also consider using adaptive utensils that make picking up food easier. High-calorie, high-protein supplements like Boost, Ensure and Carnation Instant Breakfast may benefit individuals who are unable to meet their dietary needs.
Exercise
According to the ASA, individuals who exercise regularly can reduce their risk of subsequent strokes, relieve stress and depression, decrease blood pressure and maintain a healthy weight. Stroke victims and those at risk for a stroke should aim for at least 30 minutes of physical activity on most days of the week through a variety of enjoyable activities.
