A stroke happens when the blood supply to the brain is reduced or interrupted, depriving the brain of necessary oxygen and nutrients. Stroke recovery often involves physical and/or speech therapy, continued medical care and lifestyle changes. A healthy dietary lifestyle can help support cardiovascular health and reduce the risk of additional strokes. A healthy diet may also improve the healing process.
Function
Attention to diet during stroke recovery serves several purposes. According to the University of Maryland Medical Center, or UMMC, a healthy post-stroke diet may improve blood vessel health, lower the risk for additional strokes and other cardiovascular conditions and improve digestive health. An appropriate diet can also support overall nutritional wellness, energy, blood sugar levels and mood balance.
Guidelines
A healthy stroke recovery diet includes foods and nutrients from all necessary food groups and includes fruits, vegetables, carbohydrates, protein and dietary fats. The National Stroke Association recommends at least five daily servings of fruits and vegetables. Complex carbohydrates, such as whole grains and starchy vegetables, are recommended in place of processed carbohydrates. Optimum protein sources are low in saturated fats and include legumes, low-fat dairy products, white-meat poultry and fish. Modest amounts of dietary fats in the form of plant-based oils, nuts, seeds or avocado is also suggested.
Optimum Foods
Fresh, colorful fruits and vegetables tend to provide the most nutritional benefits. Those richest in antioxidants, which may reduce risk for diseases, include strawberries, blueberries, raspberries, papaya, kiwifruit, cantaloupe, plums, oranges, kale, spinach, broccoli, Brussels sprouts and bell peppers. The UMMC recommends plentiful fiber-rich foods for people recovering from strokes as a means of improving bowel health and digestive regularity. Valuable sources of fiber include fruits and vegetables, whole grains and legumes. Research published by the American Heart Association in 2002 indicates a positive correlation between regular intake of fatty fish, such as salmon, tuna, sardines and mackerel, and cardiovascular health. Omega-3 fats may also improve mood balance and reduce depressive symptoms.
Foods to Avoid
Certain foods may increase risk of arterial damage and other heart-related conditions. The UMMC suggests limiting salty foods and foods from fast food restaurants. Foods high in saturated or trans fats, such as fatty red meat, dark-meat poultry, whole milk, fried pastries, potato chips and other processed foods, are linked with heart disease, diabetes and certain forms of cancer. Alcohol and added sugars should also be restricted or consumed in moderation. Processed carbohydrates, such as enriched white breads, pastas, cereals, instant rice, sugary soft drinks and most desserts, lack nutrients and dietary fiber; thus, whole grains and starchy vegetables are recommended in their place.
Additional Tips
In some cases, people struggle with chewing and swallowing during stroke recovery. When this occurs, the UMMC recommends eating slowly and taking small bites. Soft, healthy foods, such as hot cereal, whole-grain pasta, baked or mashed potatoes, low-fat yogurt and soups, provide valuable options when coarse textures pose problems. Proper hydration also is important in stroke recovery. Fruits, vegetables, broth-based soups, juices and low-fat milk can support fluid intake. The American Heart Association recommends consuming fatty fish at least twice weekly for optimum heart health.
