The soluble fiber found in avocados regulates the body's use of sugars and lowers the blood cholesterol levels of senior stroke survivors. Avocados contain fiber, monounsaturated fat, minerals, and vitamins that keep the heart healthy.
Apples. Apples are abundant in the soluble fiber known as pectin, which can lower cholesterol levels. Eating low-cholesterol foods is critical during stroke recovery because it could prevent plaque buildup and increase circulation.
Plenty of vegetables of different types and colours, legumes and beans. Fruit. Grain (cereal) foods, mostly wholegrain and high fibre varieties such as breads, cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and barley. Lean meats and poultry, fish, eggs, tofu, nuts, seeds, legumes and beans.
“The biggest things to cut back on are sugar, salt, highly processed foods, saturated and trans fats, and fried foods, as well as snacky-type foods,” says Chen, referring to packaged snack foods, including pretzels and chips. Here are some tips for what to eat and what to avoid to help you recover from a stroke.
Fruit, whole-grain crackers and a piece of cheese. A homemade muffin from the freezer; cheese string and clementine. Hard cooked egg, whole grain mini bagel and an apple. Homemade cereal bar, plain yogurt cup and grapes.
Soft Foods That Are Easy for Stroke Patients to Eat:
Yogurt: Yogurt is one of the best foods for stroke patients because it is very easy to eat and also a great source of protein and some yogurts contain probiotics which aid in digestive health.
Foods high in potassium, such as sweet and white potatoes, bananas, tomatoes, prunes, melon and soybeans, can help you maintain a healthy blood pressure — the leading risk factor of stroke. Magnesium-rich foods, such as spinach, are also linked to a lower risk of stroke.
Physical therapy uses exercises to help you relearn movement and coordination skills you may have lost because of the stroke. Occupational therapy focuses on improving daily activities, such as eating, drinking, dressing, bathing, reading, and writing.
Satjit Bhusri, MD, a cardiologist at Lenox Hill Hospital in New York City, advises patients that moderation is the key. “Eating one egg a day is moderation,” says Dr. Bhusri, who was not involved in either study. “But three eggs a day may be too much.
Promote dairy products such as milk, cheese and yoghurt which are high in calcium and have protein. Avoid low-calorie, low-fat and low-sugar foods as these are “empty calories”.
Legumes are a class of vegetables that are great during stroke recovery because they are excellent sources of potassium, iron, and protein. Different types of legumes to include in your diet after a stroke include beans, lentils, and peas. Beans in particular are rich in magnesium which helps with neuroprotection.
The kiwifruit possesses properties that lower blood pressure. By helping to maintain a healthy blood pressure and providing a boost of Vitamin C, the kiwifruit can reduce the risk of stroke and heart disease. Beyond this, kiwi also contains a high level of dietary fiber.
This vegetable provides seniors with fiber, calcium, vitamins, and other minerals they need to manage diabetes and recover from a stroke. Broccoli can lower insulin levels and protect cells against free radicals. Your loved one should avoid eating broccoli sold in steam bags that need to be heated up before serving.
Cheese, in particular, appears to decrease the risk of stroke; Calcium from dairy foods has been associated with a 31% reduction in stroke risk.
The study found that people with the highest amounts of lycopene in their blood were 55 percent less likely to have a stroke than people with the lowest amounts of lycopene in their blood.
Because your loved one may feel weak and tired after a stroke, lean sources of protein such as chicken breast should be consumed. Low in fat, chicken breast also contains vitamin B-6, magnesium, and potassium, all of which may reduce the risk for another cerebrovascular event.
Your parent should avoid eating white rice and other refined carbohydrates while recovering from a stroke and instead choose healthy whole grains, such as brown rice, quinoa, and oats.
Look for a high-fiber, low-sugar variety which is multi-grained or whole wheat. Sprouted wheat, flax seed and low carbohydrate bread varieties are all excellent choices.
Quality sleep has many benefits, especially for stroke survivors. Getting a good night's sleep supports neuroplasticity, the brain's ability to restructure and create new neural connections in healthy parts of the brain, allowing stroke survivors to re-learn movements and functions.
For this reason, the 60 minutes after the onset of stroke symptoms are known as “the golden hour.” If treatment can be initiated within this brief window, the patient's outcome is likely to be better.
There are several most reported phenolic and flavonoid compounds that can be found in Kelulut honey which may help in alleviating or reversing the cognitive decline in post-stroke patients, namely gallic acid, caffeic acid, catechin, apigenin, chrysin, cinnamic acid, kaempferol, p-coumaric acid and quercetin [78, 95].
Eating this fruit can reduce the brain damage seniors experience after a stroke. Blueberries are rich in antioxidants that protect brain cells. Reducing cell loss can immediately enhance cognition and mobility skills, making daily life easier for seniors and family caregivers.