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The diet after a stroke should be carefully composed. As a result of a stroke, limb paresis, partial or complete paralysis, visual disturbances, problems with swallowing and self-service, loss of appetite often occur. This may lead to insufficient nutrition of the patient, which in turn reduces the effectiveness of rehabilitation and worsens the patient's well-being. How to Nourish a Stroke Patient? What are the rules of the diet after a stroke?

Properpost-stroke dietis very important.Patient after strokehas problems with eating due to lack of appetite, malaise, difficulties with moving and preparing meals, inability to use cutlery or swallowing disorders. The role of the caregiver is important in this case, who should ensure that the stroke patient consumes sufficient energy and nutrients. It is a good idea to prepare meals:

  • high-energy,
  • easy to eat (e.g. with a smooth consistency, in the form of a mush),
  • tasty,
  • varied,
  • beautifully presented.

Diet after stroke: what foods to eliminate?

Increased blood pressure and cholesterol levels are found in most cases of stroke patients. These are factors that can predispose you to another stroke. To prevent it, eliminate:

  • high in saturated fatty acids and cholesterol fatty meats, offal, butter,
  • rich in sodium (high blood pressure) s alty snacks, canned food, highly processed foods and fast food.

Highly hard-to-digest dishes, fried or flatulent, are definitely not recommended. It is also worth limiting the amount of added table s alt, ready-made seasoning mixtures and bouillon cubes, because they contain a lot of sodium. Electrolyte disturbances in the form of excess sodium can cause swelling, and in combination with prolonged lying down and convalescence, even lead to pressure ulcers.

Sodium is abundant in cereals, bread, cheeses and processed meats (also lean), so even if you don't add s alt or unhe althy snacks, you eat a lot of it. Therefore, it is good to read labels and choose low-sodium products, i.e. containing less than 150 mg of sodium per serving.

Diet after stroke: recommended products

People menu after stroke should include products such as:

  • lean meat (poultry, veal),
  • fish (contain he althy omega-3 fatty acids, positively influencing the cardiovascular system),
  • milk and its products,
  • groats, rice, pasta (preferably whole grain),
  • olive oil, vegetable oils, seeds,
  • vegetables and fruits.

Diet after stroke: specialized preparations for medical nutrition

Food should be boiled or stewed, seasoned with herbs, aromatized olive oil, pumpkin seeds and seeds.

If the patient finds it difficult to maintain the recommended diet or has problems with taking the right amount of food, the menu can be supplemented with specialized preparations for medical nutrition. High energy value, a set of vitamins and minerals contained in the liquid form of the product help to nourish the patient's body.

Adequate nutritional status allows you to regain strength faster and improve the quality of life of the patient. These preparations can be used as a dietary supplement and in some cases replace traditional meals. They can also be added to dishes.

Nutricia Polska

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Author: Time S.A

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