Nutritional Management of Stroke
After a stroke, proper nutrition is essential for recovery and prevention of another stroke. Many patients may experience poor appetite, weakness, or swallowing difficulties, making adequate nutrition even more important.
Key goals of nutrition after stroke include supporting brain recovery, controlling blood pressure, cholesterol, and blood sugar, maintaining a healthy weight, preventing malnutrition and dehydration, and reducing the risk of recurrence.
Dietary recommendations focus on reducing salt intake to control blood pressure, increasing fruits and vegetables for vitamins, fiber, and antioxidants, choosing healthy fats from fish, nuts, and vegetable oils, and limiting fried and fatty foods. Whole grains should replace refined carbohydrates, and adequate protein from fish, beans, eggs, and lean poultry is needed for healing and muscle strength.
Blood sugar should be well managed by eating balanced meals and avoiding sugary foods and drinks. Adequate fluid intake is important to prevent dehydration, with modified textures or thickened fluids for patients with swallowing difficulties.
Lifestyle measures such as regular physical activity, avoiding smoking, limiting alcohol, and taking prescribed medications enhance the benefits of good nutrition.
In summary, a balanced, low-salt diet rich in fruits, vegetables, whole grains, and lean protein plays a vital role in stroke recovery and long-term health.