Stroke is related to blood vessel health. Diet is related to blood viscosity and blood clotting as well as the risk of rupture/injury of blood vessels. Food selection is adjusted to each individual's condition and risks.
In general, several types of food recommended for primary prevention of stroke are:
- Milk low in fat, calcium and zinc (Zn) has a protective effect against stroke.
- Fish, such as tuna and salmon contain omega-3, eicosapentenoic acid (EPA) which has anti-inflammatory effects and docosahexonoic acid (DHA) which is heart protective. This can prevent the risk of sudden death, reduce the risk of arrhythmias, reduce triglyceride levels, reduce the tendency for platelet adhesion, act as a precursor of prostaglandins, inhibit cytokines, anti-inflammatory and stimulate endothelial nitric oxide (NO). This type of food should be consumed twice a week.
- Fruits and vegetables.
- Have a diet rich in varied fruits and vegetables, at least 5 portions every day. Green vegetables and oranges reduce the risk of stroke. Sources of potassium which are strong predictors of preventing mortality due to stroke, especially dates and bananas. Apples contain quercetin and phytonutrients which can reduce the risk of stroke.
- Tea, especially green tea which contains the antioxidants cathecins and thianine, has been shown to reduce the risk of stroke.
Another suggestion about food
- Increase potassium intake and reduce sodium intake (1 teaspoon). Ingredients that contain sodium, such as flavorings, packaged or preserved foods, and sodium nitrate, should be reduced
- Food should be fresh. In hypertensive patients, potassium and sodium intake. Foods high in potassium such as green vegetables and fruit are recommended
- Minimize foods high in saturated fat and reduce intake of trans fatty acids such as cakes, crackers, eggs, fried foods and butter
- Prioritize fibrous foods
- Protein foods, such as low-fat animal and vegetable proteins, are recommended
- Polyunsaturated fatty acids, such as olive oil, nuts such as almonds, peanuts, avocados and sesame seeds; and monounsaturated fatty acids, such as fatty fish such as salmon, herring, sardines, walnuts and canola oil and food sources of omega 6, namely vegetable oils such as corn oil, sunflower seed oil, sesame oil, and seeds such as sunflower seeds, sesame seeds and seeds. pumpkin
- Nutrients must be obtained from food, not supplements
- Don't overeat and pay attention to a balanced menu
- Food should be varied and not single
- Avoid foods with high calorie density and low nutritional quality
- Prioritize foods that contain complex carbohydrates such as rice, bread, pasta, cereal and potatoes. Avoid foods that contain simplex carbohydrates (sugar, monosaccharides and disaccharides)
Diet for stroke patients must be adjusted to each patient's condition. Consult your doctor first before starting a diet.
READ ALSO: PREVENT STROKE AT A YOUNG AGE
Article written by: Olivia Charissa, Sp.GK (Clinical Nutrition Specialist)