Stroke is a disease that affects the brain. It happens when blood flow to parts of the brain is restricted due to a clot or bursting of an artery. According to the American Stroke Association, it is the number three cause of death in the United States. No blood flow to the brain causes brain cells to die due to lack of oxygen and nutrients. This causes loss of function in the body parts controlled by the oxygen-deprived cells. High blood pressure and high cholesterol levels are risk factors of stroke. A diet that addresses these two factors may reduce your risk for strokes.
Eat Low-Salt Foods
Salt has the ability to raise the blood pressure level of some people. When this happens, your risk for strokes may go up, as high blood pressure or hypertension puts pressure on your blood vessels. This causes weak spots in your vessels, which may rupture easily. Lowering your salt intake may prevent hypertension and your risk for stroke. When you cook, use as little salt as possible and avoid using table salt when you eat. If you purchase canned or frozen food, make sure they contain low or no salt.
Lower Saturated fats
Foods high in saturated fats such as red meat, poultry with the skin on it, processed meats like sausages and coconuts can increase your blood levels of cholesterol. Your body also makes cholesterol, and it is transported through your blood. It has the ability to clog up the arteries leading to your brain and can block blood supply, thus putting you at risk for a stroke. Avoid eating foods that are high in saturated fats to reduce your blood cholesterol levels. Other fatty foods to avoid or limit are those with trans-fatty acids and cholesterol.
Add Fruits and Vegetables
The American Stroke Association suggests that you eat a diet rich in fruits and vegetables to control your weight and blood pressure. The Dietary Approaches to Stop Hypertension (DASH) diet was shown to reduce blood pressure, according to The Harvard School of Public Health. The DASH diet consists of fruits, vegetables, low-fat dairy products and restricted amounts of saturated and total fat. A diet that includes fruits and vegetables may reduce your risk for stroke by lowering your blood pressure.
Whole Grain Foods
Whole grain foods contain a variety of nutrients such as vitamins, minerals, insoluble fiber and soluble fiber. The soluble fiber content of some whole grain foods lowers your cholesterol levels by inhibiting the absorption of cholesterol in your digestive system. Whole grain foods also make you feel full, and this may help you control your weight. Keeping your cholesterol levels at normal levels may lower your risk for strokes.
Eat Fish
The American Stroke Association recommends that you eat fish at least twice a week. Fish contains omega-3 fatty acids. They are not made in your body and have the ability to reduce a type of fat found in your body called triglycerides. This type of fat is often associated with high blood cholesterol levels. Adding sources of omega-3 fatty acids to your diet can reduce your risk for clogged arteries due to cholesterol and your risk for stroke. Fish like salmon, herring and trout are rich in omega-3 fatty acids.
