After Stroke: What Kinds Of Food Should You Eat?

Prevention of stroke recurrence is an optimal and long-term strategy for patients after stroke, by controlling weight, blood pressure, and other risk factors. Choosing healthy foods is a step in the right direction to improve health and reduce the risks after stroke.

The groups of food are often used after stroke

Cereal

Make sure that at least half of the cereal selections come from whole grains.

Vegetables

Choose dark green and orange vegetables that are usually rich in nutrients and remember to eat dried beans and peas regularly.

eat vegetables after stroke

Fruits

Eat a variety of fresh, frozen or dried fruits daily.

Milk

Choose low-fat milk or low-fat dairy foods, or a variety of calcium-rich foods without milk each day.

Protein

Choose lean meats and low fat meats, poultry; beans and fish.

About fat

Give priority to fat sources from fish, nuts and vegetable oils. Limit fat sources from butter, margarine or lard.

Eating strategies to reduce the risks of stroke recurrence

Eat a variety of foods every day

Because there is no single food that can supply our body with all the nutrients needed for good health, we should eat a variety of foods every day.

Eat foods with a “rainbow” color in each meal

eat rainbow meals after stroke

To get the health benefits found in fruits and vegetables, it is important to choose a variety of colorful “rainbow” foods at each meal, by selecting a variety of fruits, vegetables and kinds of bean – dark red, orange, brilliant yellow, dark green, green and purple, you will be guaranteed to have a variety of essential nutrients.

Choose 5 or more cups of fruits and vegetables each day

In addition to Steps 1 and 2, make sure you eat at least 5 servings a day of fruits and vegetables. One serving of vegetables: 1/2 cup of cooked vegetables. One portion of the fruit is: 1 medium size (tennis ball size), fruits (banana, grapefruit, melon or strawberry, dried fruit…).

Limit your intake of saturated fats and cholesterol-rich foods

Limiting cholesterol in foods is an important step in controlling cholesterol and stroke management, which can be achieved by: Removing visible fat from meat and removing skin from poultry; Limit avocado; Remove lard and animal fats; Choose low-fat or low-fat dairy foods.

Limit sodium (salt)

Eating too much sodium can cause the body to retain water and increase blood pressure, a risk factor for recurrent stroke. Instead of using salt, try using herbs and spices. Avoid mixed spices and spices of salt or garlic salt. Use less processed and canned foods. Limit fast foods.

Choose foods high in fiber

As part of a healthy heart diet, fiber can lower cholesterol and reduce the risk of heart disease. Fiber helps to control blood sugar, promote and prevent gastrointestinal disease and control weight, it means that it can reduce the risk factors for stroke recurrence.

The instruction of daily recommended fiber: under age 50: male 38g, female 25g; Over 50 years old: male 25g, female 21g. The best sources of fiber are fresh fruits or cooked vegetables, whole grain products and legumes (eg dried beans, lentils, peas…).

Maintain or achieve a healthy body weight

Eating foods rich in fiber and low in fat, increasing physical activity and monitoring your eating habits are all ways to achieve healthy weight.

Reduce sugar

Excess sugar increases are associated with hypertension, obesity, type 2 diabetes and dyslipidemia, all of which are risk factors for stroke recurrence. Remember that sweets and desserts contain more sugar.

There is enough potassium

Proper diet of potassium is needed to maintain proper cardiac function. However, most adults do not consume enough potassium. Potassium is abundant in fruits, vegetables and milk products.

Dietary management plays a key role in limiting risk factors (blood pressure, diabetes, obesity, etc…) that cause stroke recurrence. Implement a healthy eating strategy and regularly check with your health care provider to prevent recurrent stroke.

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