Nutritional Intervention Following Stroke

Note: Just like eating healthy food scarcely for just a few days will not create a profound positive impact on your health in the short term, eating now and then from the list above won’t cause any substantial damage to your health. However, an abundance of these consumed over a significant period of time have the potential to do a lot of damage to your health. 

The right amount of nutrition after a stroke is extremely crucial for the recovery process. At UCCHVAS transitional care and rehabilitation center, we have got expert dietitians who will help plan your meals ahead to make sure you’re getting the nutrition you need. We stay laser focused in helping you achieve a healthy body weight, maintaining blood pressure, blood sugar, cholesterol levels, as well as minimize your risk of having another stroke.
During your recovery phase, the dietician will plan your diet as per your ability to chew and swallow food. Our Speech Language practitioner/ swallow therapist will assess your ability to swallow food. Your diet consistency and texture will have to be modified for you to be able to consume an adequate amount of food, which is necessary to prevent malnutrition and dehydration. Good nutritional management is going to be paramount for you to achieve faster recovery, reduce loss of muscle mass and prevent nutritional deficiencies. Your dietician will help you to deal with any dietary concerns that you may encounter during the recovery phase.

How Does Eating Well or Food Rich in Nutrition After Stroke Help Recovery?

The best food items that aid in stroke recovery are ones that promote the Brain-derived Neurotrophic Factor (BDNF). BDNF is a group of proteins that plays a critical role in the growth, survival and maintenance of new brain cells (neurons). Consuming these proteins go a long way in accelerating stroke recovery as it promotes neuronal connections with your brain. All this is essential for the process of neuroplasticity, which is the ability of your brain to rewire itself after it sustains any injury, including a stroke.
Food rich in special nutrients like Vitamin B1 (Thiamine), Vitamin B6 (Pyridoxine) and Vitamin B12(Cobalamin) helps stroke recovery and promotes Brain-derived Neurotrophic Factor (BDNF).
Besides foods that increase the BDNF, you also need to consider rich sources of antioxidants and flavonoids which play a big role in stroke recovery are rich in brain-boosting vitamins and minerals.

Here are 11 of the healthiest foods that can aid in stroke recovery and help you get back on your feet faster:

1. Salmon (EPA)
Omega-3 fatty acids help maintain brain-derived neurotrophic factor levels and promote neuroplasticity. Fatty fish like salmon contain an omega-3 fatty acid called EPA. While the body produces some EPA on its own, increasing EPA can help during stroke recovery. In fact, it is one of the top vitamins for stroke patients that can be consumed naturally through your diet.

2. Flaxseeds (Alpha-Linolenic Acid)
Flaxseeds are a great source of alpha-linolenic acid (ALA) / Omega 3 fatty acids, which can only be obtained through the diet since your body cannot produce ALA on its own. A recent study highlighted that ALA boosts brain-derived neurotrophic factor, neuroprotection, and neuroplasticity. This is critical for stroke patients who are at a higher risk of having another stroke.

3. Nuts and Seeds (Vitamin E) 
Nuts and seeds are a good source of vitamin E & Omega 3 fatty acids. Vitamin E is also beneficial for stroke recovery because of its antioxidant properties that protect the cells from free radical damage. Vitamin E also helps improve cognitive function.  

4.Avocados (Oleic Acid)
The areas in your brain responsible for processing information rely on oleic acid to perform at optimal speed. This is an ideal nutrient to include in your diet after a stroke, especially if you struggle with cognitive difficulties. One food that is rich in oleic acid are avocados, which are also a great source of antioxidants. Studies showed that the unique antioxidants in avocados may also be effective neuroprotective agents. Try adding a quarter of an avocado to your sandwich, salad, or smoothie.

5.Eggs
Eggs are a high biological value of protein. Eggs are soft and can be cooked in many ways, allowing them to be easily eaten by those who have difficulties with swallowing (dysphagia) after a stroke.

6. Olive Oil
Olive oil helps increase the amount of Apolipoprotein in your body, which is a protein found in the blood. High amounts of this protein can help lower the risk of heart disease. Althuough you have to be careful not to over consume olive oil just because it contains helpful nutrients for stroke recovery; at the end of the day, it’s an oil. You can also use olive oil as a dressing for healthy salads.

7. Greek Yogurt
Greek yogurt is a great source of calcium and protein. It can be included in your breakfast or as a snack option. Greek yogurt is also an excellent source of probiotics, which promotes gut health and helps reduce future risk of strokes. Furthermore, it is a softer food option for stroke patients who may experience difficulty chewing or swallowing.  

8.Pulses and Legumes
Whole pulses and Legumes are a class of vegetarian proteins that are a great food option during stroke recovery because they are excellent sources of potassium, iron, and protein soluble, insoluble fiber as well as various other micronutrients like iron. Some of the best types of legumes that you can include in your diet after the stroke includes lentils, chickpeas, red beans, white beans, and peas. Beans in particular are rich in magnesium which helps with neuroprotection. Legumes are also versatile and can be made into meatless burgers or be incorporated into soups and stews.  

9.Blueberries (Flavonoids)
Berries in general are an easy addition to this list of foods for stroke patients. Blueberries in particular contain flavonoids that help boost the production of BDNF, thereby promoting neuroplasticity. Flavonoids have also been shown to lower cholesterol and help improve overall cognitive function helping prevent neurodegenerative diseases like Alzheimer’s. 

10.Citrus Fruits (Vitamin C)
Citrus fruits, such as oranges and grapefruit, are not only great sources of vitamin C but are also a great source of flavonoids. In fact, the flavonoid content found in citrus fruits helps protect brain cells, strengthen blood vessels, and reduce inflammation. Citrus fruits can also help reduce stiffness in the blood vessels, which can help lower the risk of stroke. Grapefruit is among the top citrus fruits for stroke patients because of the predominant flavonoid known as naringenin. Naringenin can help improve neurological injuries, and has been found to be one of the most potent anti-inflammatory flavonoids. 

11.Tomatoes (Lycopene)
Lycopene is a plant-derived nutrient that provides neuroprotective benefits and can help lower the risk of stroke. Tomatoes are versatile fruit and lycopene is more readily available in tomatoes in cooked form.