Stroke is a disease in which the supply of blood to a certain area of the brain stops. This violates or temporarily limits its performance.
This pathology refers to urgent illnesses. Avoid serious consequences, up to a lethal outcome is possible only if the timely start treatment.
The recovery period is very difficult. A healthy and balanced diet plays a huge role in it.
Causes of stroke
Unhealthy food is a risk factor for a stroke. Numerous studies have shown that pathology affects people who consumed a lot of fatty foods 4 times more often than others.
There are other reasons that a stroke can provoke:
- narrowing or clogging of the arteries of the brain;
- rupture of the cerebral vessel;
- sharp pressure jumps;
- blood diseases;
- inflammatory processes in the brain;
- use of harmful food or a wrong way of life.
Features of nutrition after a disease
Proper nutrition after a stroke is an important point for the recovery of the whole body. This is the only way to ensure the normal operation of all internal organs.
And when the body is ready to fight, having a strong immune system, then the recovery period is less painful and much faster.
After the disease, there is a big risk of getting nutrients through food or drink in insufficient quantities for the body. This often provokes rapid weight loss and slows the recovery process.
Lean food can be associated with such factors:
- problems with thinking and memory, the patient can forget how and what to eat;
- complete loss of appetite, caused by a lack of hunger;
- problems with swallowing appear in almost 70% of people who have suffered a stroke, there is a paralysis of the muscles of the throat that causes dehydration;
- motor disorders of the upper limbs.
Hemorrhagic stroke diet
Hemorrhagic stroke is an acute form of cerebral circulation disorder, which appears through violation of the integrity of blood vessels. Most often, high blood pressure provokes such a condition. As a result of the rupture of blood vessels, a cerebral hemorrhage occurs.
Diet after hemorrhagic stroke is based on the above recommendations. Special attention is paid to salt. It must be completely removed from the patient’s diet.
In the body, there should not be any additional obstacles to the normal excretion of fluid.
The increased water content in the cellular and intercellular spaces provokes an increase in blood pressure and may occur at a time when the resistance of the blood vessels is inferior to the pressure. There is a rupture, which is the cause of hemorrhage in the brain tissue.
In addition, the patient should not eat foods high in animal fats and should limit the intake of liquid to 1,2 liters per day.
It is recommended to eat more foods, with a high content of magnesium and potassium. These microelements favorably affect the cardiovascular system and help regulate blood pressure.
Patients with an easier form of the disease can eat at home on their own. Diet in stroke allows you to eat not only delicious, but also diverse.
Special nutrition after the transferred pathology is not a temporary measure, which after complete restoration of health can be broken. All of the above recommendations should become a habit.
The main thing is that the diet is low in calories and high nutritional value. Only in this way people who have suffered a stroke will protect themselves from possible negative health consequences.
Attentive attitude to the work of the cardiovascular system, rejection of bad habits, will make it possible to feel great at any age and prevent serious and dangerous diseases.
In the first days after the attack, the patient simply needs a special diet, only so you can avoid death and go to the process of restoring health.
A diet after a cerebral stroke requires a mandatory restriction of salt and animal fats. These limitations have their justifications. Reducing the amount of salt helps to reduce pressure. Maintaining normal blood pressure is very important, especially with hemorrhagic stroke.
- Increased pressure can cause not only a worsening of the condition, but lead to another hemorrhage.
- Therefore, the diet after hemorrhagic stroke, in addition to limiting the amount of salt and animal fat, should contain a lot of potassium and magnesium. These trace elements are vital for normalizing the work of the heart and pressure.