Introduction
Proper nutrition plays a vital role in stroke recovery and prevention of future strokes. This guide outlines essential dietary recommendations to support your rehabilitation process.
Key Dietary Principles
1. Blood Pressure Management
- Limit sodium intake to <2,300mg daily
- Increase potassium-rich foods
- Choose fresh over processed foods
2. Cholesterol Control
- Reduce saturated fats (<7% of daily calories)
- Eliminate trans fats
- Include omega-3 rich foods
- Increase fiber intake (25-30g daily)
3. Blood Sugar Regulation
- Choose low glycemic index foods
- Control portion sizes
- Space meals evenly throughout the day
Recommended Foods
Proteins
- Lean poultry
- Fish (especially fatty fish)
- Legumes
- Low-fat dairy
Vegetables
- Leafy greens
- Colorful vegetables
- Cruciferous vegetables
Fruits
- Berries
- Citrus fruits
- Whole fruits over juices
Grains
- Whole grain bread
- Brown rice
- Quinoa
- Oats
Meal Planning Tips
- Use smaller plates to control portions
- Aim for 5-6 small meals daily
- Include protein with each meal
- Stay hydrated (8-10 glasses of water daily)
Foods to Avoid
- Processed foods
- Added sugars
- Excessive salt
- Saturated fats
- Alcohol
Special Considerations
-
Swallowing Difficulties: Follow speech therapist's recommendations for food texture
-
Medications: Discuss potential food-drug interactions with healthcare provider
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Weight Management: Maintain healthy weight through portion control
Monitoring Progress
- Keep a food diary
- Track blood pressure regularly
- Monitor weight weekly
- Report concerns to healthcare team
Consult with your healthcare provider before making significant dietary changes.