More than 700,000 people in the United States suffer a stroke each year, according to the National Institute of Neurological Disorders and Stroke, roughly two-thirds of whom survive and require rehabilitation. A healthy diet is one important factor of rehabilitation. Although no one post-stroke diet exists, various dietary programs, eating habits and foods promote brain function and can enhance your overall recovery. For best results, seek guidance from your doctor or dietitian.
Function
The diet you or your doctor chooses after you've had a stroke serves numerous important functions. Your diet should help prevent a second stroke by controlling conditions such as high blood pressure and diabetes and help you reach and maintain a healthy body weight and cholesterol levels, according to the NINDS. You should also reap sufficient amounts of antioxidants, carbohydrates, protein and healthy fats, all of which contribute to proper brain function.
Programs
The Cleveland Clinic recommends the MyPyramid dietary guidelines, established by the U.S. Department of Agriculture, which encourages a balanced diet, controlled portions and primarily nutritious foods. If you have high blood pressure, the Dietary Approach to Stopping Hypertension, which limits sodium and emphasizes portion control and healthy foods, provides a useful option. If you have diabetes, your diet should also promote blood sugar control by emphasizing fiber-rich foods, balanced meals and eating at proper time intervals.
Optimum Foods
Carbohydrates can enhance memory skills in older adults, according to the Franklin Institute. Nutritious sources, which also promote healthy blood pressure and blood sugar control, include whole grains, fruits, vegetables and low-fat milk. Omega-3 fatty acids also play an important role in brain function. Cold-water fish, such as salmon, herring, halibut and mackerel, flaxseeds and flaxseed oil contain valuable amounts of omega-3 fats. Heart-healthy protein sources include fish, skinless poultry, beans, lentils, egg whites and low-fat dairy products. Antioxidants, which are prevalent in nuts, fruits, vegetables and whole grains, can enhance memory and concentration skills and minimize the effects of aging on the brain.
Helpful Strategies
To ensure that your nutrient needs are met, the Cleveland Clinic recommends that stroke patients consume a variety of foods daily and a "rainbow" of colorful foods at every meal. Aim for at least five servings of colorful fruits and vegetables per day. Particularly antioxidant-rich varieties include berries, black plums, cherries, tomatoes, bell peppers and avocados. For positive heart health, begin examining nutrition labels and avoid foods rich in saturated fat, trans-fat or cholesterol. To cut back on sodium, avoid canned and frozen entrees and processed meats, cheeses and snacks, such as pretzels. Season your food with low-sodium seasoning blends, fruit juice or natural herbs and spices.
References
- National Institute of Neurological Disorders and Stroke: Post-Stroke Rehabilitation Fact Sheet
- The Franklin Institute: The Human Brain -- Carbohydrates
- Cleveland Clinic: Eating Well After a Stroke
- MayoClinic.com: DASH Diet
- MayoClinic.com: Diabetes Diet
- University of Maryland Medical Center: Omega-3 Fatty Acids
