Stroke And Diet Tips

Stroke And Diet Tip

The accumulation of deposits in the arteries supplying the brain can cause a stroke.

When an artery that reaches the brain tapered, may be formed in such a blood clot which interrupts blood flow to the brain.

The most common disorder of the blood flow is insufficient blood flow through an artery. When this happens, the nerve tissue armatonetai by that artery rapidly loses its ability to function and may be died. The dead tissue is called infarction.

Many factors contribute to the risk for ischemic stroke is cumulative. Perhaps for this because the majority of strokes happen in people aged over 65 years.

Atherosclerosis is a condition that often leads to ischemic stroke. The fatty deposits (plaques) containing cholesterol gradually accumulate in the inner part of your artery wall. Accumulation narrows, hardens and makes you abnormal the arterial surface. A blood clot (thrombus) can develop in the continuity and prevent blood flow. This type of ischemic stroke called cerebral thrombosis.

Another type of ischemic stroke caused when a piston is wedged in a cerebral artery and obstructs blood flow.

The piston may be part of a plaque or blood clot, which has been detached from a heart valve or an artery.

A healthy diet helps keep the heart and blood vessels in good condition. It is also important that the body weight is maintained within the range of normal body mass index (BMI), 18.5-25 kg / m².

Reduce the amount of salt in the daily diet, by not adding salt at the table and avoid eating processed convenience food. Be sure to use fresh and non-processed foods when cooking (avoid cheese and Caserta, bacon and sausages, smoked products and some types of bread) and limit your outings for food.

Eat five to six servings of fruits and vegetables a day for their content of fiber and antioxidants. There is evidence that vegetables with dark green leaves, broccoli, cauliflower and cabbage and citrus act protective against stroke, due to higher levels of antioxidants they contain.

Consumption should contain a variety of fruits and vegetables of different colors to achieve uptake of a wide variety of vitamins, minerals and antioxidants (vitamins A, C, E and beta-carotene).

Risk factors for stroke are the same as those for heart attack. They are :

Family history,




Arterial hypertension,

Cardiovascular disease,



Undesired levels of cholesterol in the blood,

Previous TIA,

Increased homocysteine level,

Sedentary lifestyle,

Bad nutrition.

In Dietetic Office Lady Charistou Julia can compose an appropriate eating plan for people who have suffered stroke or want to prevent a stroke, that is easy to follow.