What to eat after a stroke. The basics of nutrition after a stroke. Vitamins and microelements necessary for the successful rehabilitation of the patient

Nutrition after a cerebral stroke at home is one of the important factors that determine how fast and successful the patient's rehabilitation will be.

A balanced diet will help to quickly restore all body functions, and by normalizing weight and blood pressure, it will insure against repeated cerebral hemorrhage.

The correct selection of products and adherence to the diet is what you need to pay attention to first of all. In order to maximize the benefits of a carefully formulated diet, you should adhere to the following rules:

• Eat fractionally, in small portions. The amount of food not exceeding two kilograms is the best option.
• It is better to refuse three meals a day in favor of five meals a day, which includes lunch and afternoon tea along with breakfast, lunch and dinner.
• Do not forget about drinking a sufficient amount of liquid, at least a liter per day. This is especially important in hot weather when a lot of water is lost through sweat.
• Excessive fluid intake should also be avoided.
• From the moment of waking up to breakfast, no more than an hour should pass - it is better not to allow the stomach to idle for a long time.
• At least 2-3 hours should pass between dinner and bedtime.

Such a diet will not only improve the functioning of the digestive tract and provide the weakened body with all the necessary substances, but also normalize the patient's weight - a stroke often occurs against the background of obesity.

Basic dietary requirements

In general, the diet for a patient after a stroke meets all the requirements of a correct and balanced diet, which should also be followed by a healthy person. But it also has its own characteristics - this is the restriction of the consumption of table salt, carbohydrates and animal fats, as well as alcohol and caffeine-containing products. Why?

On average, a person, along with food, receives 7-10 grams of sodium chloride, and when eating food that contains a lot of it - up to 15 grams.

This significantly exceeds the required daily dosage of 1.5-2 grams.

Excess salt leads to fluid retention in the body, which increases blood pressure. And hypertension is one of the most important causes of stroke.

Carbohydrates, especially fast carbohydrates, are high-calorie fuel that cause spikes in blood sugar and speed dial weight. Since obesity is bad for general health and leads to hypertension, a stroke survivor should maintain a weight within the framework of a healthy body mass index (BMI). Avoiding a lot of fast carbs in favor of slow ones will help him with this.

Foods high in refractory fats provoke the formation of cholesterol plaques on the walls of blood vessels. Their elimination from the diet will improve the blood supply to the brain and prevent the development of coronary artery disease. Cholesterol in small quantities is necessary for healthy life, but its deficiency when restricting fatty foods does not threaten the patient, since the required amount is produced by the body.

Alcoholic drinks, strong tea and coffee, and dark chocolate rich in theobromine are also dangerous for a person recovering from a stroke. Alcohol, caffeine, and theobromine increase blood pressure and excite the nervous system, which can lead to new cerebral hemorrhage.

Diet alone is not enough to quickly recover from a cerebral hemorrhage. It is important to take all prescribed medications and follow your doctor's instructions.

What should not be consumed after a stroke?

Foods that are especially harmful to health should be completely eliminated from the diet, replacing them with more useful counterparts. This list includes:

• canned and salted vegetables - they contain not only a lot of salt, but also a lot of vinegar, which has a bad effect on blood vessels. They also contain a lot of condiments that increase blood pressure;
• smoked fish and meat, sausages, fatty pork, duck, chicken skin, egg yolks;
• soy sauce - it is very salty, although this is practically not felt due to its specific taste;
• fried potatoes, potato chips, spinach and sorrel - they are rich in not very useful acids, mushrooms, legumes, grapes;
• rich pastries, semolina porridge;
• cream, sour cream, condensed milk, fatty cheeses;
• chocolate, especially black chocolate, sweets based on fat creams, cream, shortcrust pastry, strong tea and coffee;
• any alcoholic drinks.

If you feel well, you can occasionally allow yourself to eat something from the list of prohibited foods, especially if they are among your favorites. Otherwise, a multi-day breakdown with serious dietary disturbances is possible.

What foods are not harmful after a stroke?

Despite the fact that the list of undesirable products is quite large, there are much more products allowed for consumption, and there are enough tasty and healthy analogues of prohibited dishes in it.

The diet of a stroke survivor must include the following wholesome and healthy foods:

• Various cereals. Buckwheat, rich in iron, hearty and easily digestible rice, and oatmeal that improves digestion are widely used both as a side dish and as a main course. You should not add butter and a lot of sugar to them; it is better to replace them with milk and crushed berries.
• Vegetables and fruits. Potatoes and other starchy vegetables thicken the blood, so they should not be overused, but baked or steamed celery, zucchini, pumpkin, cabbage are completely harmless and can be eaten as much as you want. The same applies to berries and fruits such as apples, pears, plums, strawberries, cherries - any amount that fits into the norm of the daily diet will only bring benefit and joy. Blueberries are especially beneficial, which contain a huge amount of antioxidants, and bananas are rich in potassium, which is necessary for the cardiovascular system.
• Gray and black bread. It is less high in calories than buns and contains significantly more nutrients... Whole grain baked goods are especially good: the high fiber content promotes healthy digestion.
• Low-fat dairy products. Kefir, skim cheese, soft cheese varieties that do not contain a lot of salt and seasonings, yogurt, fermented baked milk are rich in calcium and protein.
• Lean meat. Chicken, turkey, rabbit, veal are the best sources of animal protein for a stroke patient. Just like vegetables, they must be cooked without adding oil.
• Lean fish. These are pollock, flounder, blue whiting. Sometimes you can afford to eat a little more fatty fish, such as pink salmon and tuna, because fish fat contains many substances useful for the human body, including B vitamins necessary for cell regeneration.

If you have concomitant serious illnesses about permitted and prohibited foods, it is better to consult a dietitian.

Of course, in order to compose the right menu, the list of permitted and prohibited foods is not enough.

There are other factors to consider.

What may be important, but not always obvious?

• Variety of food. Not every person is capable of eating the same thing every day. In addition, a monotonous diet often contains only a fraction of all vitamins and minerals necessary for a quick and effective recovery.
• When buying vegetables and fruits, you should pay attention to their color. You should not give preference to only green, only red or only white products. If the menu contains fruits and vegetables of all colors of the rainbow, it contains a maximum of useful substances.
• Vegetable spices are suitable as a substitute for salt. However, it is better to refuse hot spices such as onions, garlic, black and red peppers.
• Ivan tea, karkade, mint tea will be an excellent alternative to regular tea and coffee. They are caffeine-free, so these drinks do not raise blood pressure. There is also a theobromine-free replacement for chocolate - similar in color and taste to carob.

In addition to the composition of the products, their quality and shelf life are important. Food poisoning, to which the consumption of poor-quality or stale food can lead, can cause serious damage to the body weakened by a stroke.

An example of a one-day home menu for a sick person

As a guideline for drawing up a daily diet, you can use this menu, which is balanced in terms of protein, fat and carbohydrate content and does not contain extra calories.

• Breakfast: a glass of milk, a sandwich of gray bread, cucumber and boiled chicken breast.
• Lunch: a glass of kefir or an apple.
• Lunch: stewed rice with vegetables, dried fruit compote.
• Afternoon snack: vegetable salad seasoned with a teaspoon of yogurt or linseed oil.
• Dinner: low-fat cottage cheese with fresh berries, an apple or a glass of low-fat yogurt.

The time of meals and the duration of the intervals between them depend on the daily regimen of the patient.

Often, the first stroke is not the last one for the patient. Proper nutrition along with avoiding bad habits, moderate physical activity, protecting yourself from stress and nervous strain can prevent a recurrent stroke and, possibly, save the patient's life.

Therefore, you should not neglect the diet, even if the restrictions at first seem too harsh: over time, the new diet will become habitual, and later, loved.

Video on the topic

After suffering a stroke, the human body is weakened, and all forces are directed to the rehabilitation and regeneration of damaged brain cells. Therefore, it is important to provide such nutrition so that it saturates the body and gives strength, and not vice versa, only burdens it, requiring additional expenditure of energy for the digestion process. Doctors recommend adhering to diet number 10, the diet of which limits salt intake, and is based on cereals, vegetables and low-fat meat. Why it is important to adhere to a balanced diet, what is its essence and how it contributes to the early rehabilitation after a stroke, we will analyze further.

Eating a certain diet is just as important as taking medication. Stroke rehabilitation involves a whole range of measures, where nutrition takes precedence. Scientifically proven that the absence proper nutrition in combination with the most powerful medications that accelerate recovery, it slows down the process somewhat. Therefore, it is important to adhere to the basic principles of nutrition and adherence to diet table number 10.

The post-stroke diet has the following goals:

1. Saturate the body with proteins - the main building blocks that accelerate the regeneration of brain cells.
2. Reduce the content of cholesterol in the blood - fat that is not able to dissolve, which leads to its deposition on the inner walls of blood vessels, provoking atherosclerosis, narrowing the lumen of the vessel and disrupting normal blood flow.
3. Resume metabolic processes in brain cells by saturating them with oxygen.

It is important that a balanced diet is provided to the patient in the first days after the stroke, which will shorten the rehabilitation period, as well as increase the chances of full recovery.

Nutrition principles

There are several features of the diet, the observance of which will allow you to fill the body with nutrients without burdening it. Let's take a look at each principle separately in order to appreciate the importance of each of them.

Calorie content

It is important that the total daily calorie content of all dishes does not exceed 2500 kcal, of which such a combination of components is considered ideal as:

1. Carbohydrates - 400 g, of which 85% should be complex carbohydrates: cereals, whole grain bread, premium pasta. Carbohydrates saturate the body with energy, but not only their quantity is important, but also their quality. You should avoid sweet and fatty foods, which are also, in fact, carbohydrates, but do not carry any biological value, only aggravating the patient's condition, exerting an increased load on the liver and pancreas.
2. Proteins - 90 g. It is best to give preference to lean meats: chicken, turkey, rabbit. The high content of collagen and elastin helps to strengthen the walls of blood vessels.
3. Fat - no more than 50 g per day. You should eat vegetable fats (butter, fermented milk products), limiting vegetable fats.

On the first day after a stroke, a gentle diet with a calorie content of no more than 1500 kcal is required. Every day, the calorie content is gradually increased to 2500 kcal, introducing new products that stimulate regeneration at the cellular level.

Fractionality

Food should be taken in small portions, but often. The number of doses should be at least 5-6 per day. Fractional nutrition allows you to reduce the load on the body, exclude overeating, and also contributes to the gradual resumption of digestion processes. Also, this technique allows you to establish intestinal peristalsis, normalizing the stool and its frequency. After a stroke, stool control is important because constipation leads to increased pressure during a pushing bowel movement, which is dangerous in itself.

Temperature regime

We must not forget that the digestibility and rate of digestion depend on the temperature of the food consumed. The food in the patient's diet should not be too hot. The temperature of the first courses should not exceed 38 ° C. Too cold dishes should also be avoided, which lead to vasoconstriction of the organs of the gastrointestinal tract.

Consistency

The larger the food entering the stomach, the longer the digestion process takes. This is especially true for older people who are not able to fully chew solid food, as well as people with facial muscle paralysis. It is important that all food is served chopped up. To do this, use a blender, which is convenient for turning any dish into a mushy and puree-like state. Chopped food, given in fraction, is digested several times faster, and also does not cause any discomfort during digestion.

In the first days after a stroke, it is important that all foods are served chopped up.

Attention! Compliance with these nutritional principles will enrich the patient's body, directing all efforts to a speedy recovery.

Method and duration of heat treatment

Care should be taken to ensure that the food is well prepared, especially meat and fish. Heat treatment should be carried out for at least 40-45 minutes, which guarantees the destruction of all pathogenic microflora products.

To reduce the fat content, it is recommended to skip frying in favor of steaming or using your own juice. A steamer and oven are ideal for this, as are non-stick pans that allow you to cook without fat.

Do not forget about such an indicator as the severity of the patient's condition. With a major stroke, when a person is in coma, food is carried out through a special tube, and special nutritional mixtures are used as food. If a person is conscious, food intake is carried out on the second day after the stroke, when a complete diagnosis of the state of the body was carried out and the cause of the development of the attack was established.

Not all foods and meals are suitable for a person with a stroke. It is important that the food is as fresh as possible and the food is consumed immediately after preparation. Storing food from the diet in the refrigerator for more than two days leads to the fact that the number of bacteria in them increases, which can enter the patient's intestines, causing bloating and excessive gas formation.

Basis of the diet

To ensure all biochemical processes in the body aimed at rehabilitation, it is important to remember that the basis of the diet is simple meals consisting of 1-2 ingredients. The simpler the food, the easier it is to digest and assimilate.

The diet is based on the following foods:

1. Porridge - make up for the lack of fiber, which is needed for proper digestion and good peristalsis, and also saturate the body with energy, as they are complex carbohydrates.
2. Meat dishes - saturate the body with important proteins that are involved in the regeneration of damaged brain cells.
3. Fish - Only fish with less fat should be taken.
4. Vegetable dishes - help the absorption of meat dishes, and also speed up the digestion process in the intestines. Replenish the deficiency of vitamins and minerals.
5. Dairy and fermented milk products - in addition to the high protein content, they are able to normalize the intestinal microflora, enriching it with beneficial lactobacilli.
6. Seafood - accelerates intracellular metabolism, allowing you to remove accumulated toxins and toxins from the body.
7. Berries - cranberries and blueberries are the leaders in the content of antioxidants, which contribute to the rapid elimination of all free radicals.

Menu for the first 5 days

To understand exactly how to eat in the first days after a stroke, you can use the tips in the table.

	Monday	Tuesday	Wednesday	Thursday	Friday
Breakfast	Oatmeal with milk	Rice porridge in milk with 5 g of butter and honey	Buckwheat porridge with milk	Rice pilaf with chicken	Buckwheat with tomato and chicken meatballs
Lunch	A glass of dried fruit compote, oatmeal cookies	A glass of kefir with a rye bun	A glass of milk with a crust	A glass of jelly with biscuit biscuits	Glass of juice with cookies
Dinner	Chicken Meatball Soup	Vegetable soup	Potato soup with turkey meat	Vegetable soup, steamed chicken cutlet, cabbage and cucumber salad	Rice soup, rabbit cutlet, tomato and cucumber salad
Afternoon snack	Ryazhenka with cookies	Cottage cheese with raisins	Kefir with bun	Yogurt	Milk with biscuit biscuits
Dinner	Milk soup	Steamed cutlet with stewed vegetables	Steamed fish (hake, pollock, halibut) with vegetables	Fish cakes with buckwheat	Fish baked with potatoes and vegetables and cheese
Late supper	Kissel	Low fat kefir	Cottage cheese with fruit	Compote	Natural yoghurt

Such a menu is balanced, and also fully meets all the nutritional requirements of patients after a stroke.

Drink

In the post-stroke period, it is important to maintain water balance by drinking at least 2 liters of clean water. Water is a natural solvent that can remove all unnecessary things from the body. Drinking plenty of fluids will allow you to achieve results such as:

• lower blood pressure;
• the blood will become less dense, which will facilitate its passage in smaller and damaged vessels;
• water supports digestion processes, preventing the development of constipation;
• removes toxins and toxins, neutralizing the side effects of drugs;
• prevents the accumulation of salts in the ureters, which reduces the risk of fluid stagnation with the addition of urinary tract infections;
• saturates the body with useful salts and microelements.

It is important that the water is mineral or ordinary table water, but purified. You can not drink water from the tap, from wells and springs. It may contain pathogenic microorganisms that, once in the body, provoke an inflammatory process.

In addition to water, you can diversify the drinking regime with juices and compotes. Cranberry and blueberry fruit drinks are ideal, which have a diuretic effect, allowing you to accelerate diuresis.

Note! Drink in small portions 20 minutes before meals and 1 hour after. Drinking in glasses is not recommended, as this can provoke vomiting.

Salt

Since salt promotes water retention in tissues and cells, it should be avoided or consumption minimized. It is recommended to add some salt to dishes not during cooking, but immediately before use. Reducing salt intake will normalize blood pressure and also reduce swelling. The maximum allowable amount of salt per day should not exceed 6 g.

What foods should be discarded?

Allocate groups of products that can be dangerous for a patient who has had a stroke. It is worth abandoning their use, since they can inhibit the rehabilitation process, complicating it by adding new symptoms of the disease. This includes products such as:

1. Smoked meats: smoked cheese, sausage, fish contain a large amount of tar formed during the smoking process. They are "relatives" of cholesterol, since they can accumulate in blood vessels.
2. Any sausage products, even the highest grade - in sausage, in addition to meat, there is a mass of food additives, fats, salt and flavor enhancers that are harmful to the body.
3. Pickles - pickles, tomatoes, sauerkraut contain a large amount of salt, exceeding the daily requirement by 5-10 times.
4. Mushrooms - high-protein foods are quite difficult to digest in the body, requiring the synthesis of certain types of enzymes, which puts additional stress on the digestive tract.
5. Fried foods are prohibited because they are high in fat.
6. Sugary sodas - In addition to being high in sugars, colors, and flavors, gas can lead to bloating.
7. Hot spices, seasonings, sauces and ketchups - contain a high content of sodium salts, which are directly involved in the formation of cholesterol and increase blood sugar levels.
8. Sweets and confectionery - have a high sugar content, which is undesirable for stroke patients.
9. Pastry - contains a high content of yeast, which start fermentation processes in the intestine.

It is recommended to give up the use of the above products, not only during rehabilitation after a stroke, but also in later life. People who adhere to the rules of a correct and healthy diet are less likely to develop a second stroke than those who continue to eat indiscriminately.

Proper nutrition is the key to health

People who eat well are less susceptible to various diseases, as well as developing strokes. Following the rules of a healthy diet will allow you to achieve the following results for people susceptible to stroke:

• normalization of pressure;
• lowering blood sugar and cholesterol levels that precede a stroke;
• control of body weight, which prevents obesity.

Ischemic stroke- This is a condition that develops as a result of a decrease in the blood supply to the brain in any arterial basin. This leads to ischemia of this area and a focus of necrosis of the brain tissue is formed. Clinically, this is characterized by the appearance of persistent (more than 24 hours) focal symptomatology, which corresponds to the lesion of the vascular basin and the identification of a focus of acute cerebral infarction on CT or MRI.

Most common reason ischemic stroke is thrombosis or embolism on the background atherosclerosis vessels of the brain. With lesions of large arteries, rather extensive cerebral infarctions develop with severe symptoms and a severe course. With the defeat of small arteries develops microstroke- heart attacks with small lesions, therefore violations are hardly noticeable and their recovery occurs quickly. It could be facial numbness dizziness or sudden headache, impaired coordination of movements, intolerance to bright light and loud sounds. Often patients do not pay attention to this and are left without the necessary treatment.

Treatment includes basic therapy (maintaining blood pressure, normalizing breathing, regulating homeostasis, reduction of cerebral edema, elimination of hyperthermia) and specific therapy - thrombolysis, antiplatelet therapy, anticoagulant (according to indications) and even surgical treatment. Nutrition is also an important point. What should be the diet for stroke?

In case of depression of consciousness or impaired swallowing, food in the hospital is carried out using a probe with special mixtures ( Nutrizone, Berlamin, Nitridrink), the energy value of which fluctuates in the range of 1800-2400 kcal. For each patient, the daily amount of protein, fats and carbohydrates is calculated and a certain amount of the mixture is introduced.

Through the probe, you can enter food and dishes. Lean boiled meat and fish are allowed, which are twice passed through a meat grinder and rubbed through a sieve. The resulting puree is mixed with the grated garnish and the broth is added to the desired consistency, which is passed through the probe. On the day, the patient receives 50 g of fish and 150 g of meat, 200 ml of kefir, 600 ml of milk, 150 g of cottage cheese, 50 g of sour cream. Porridge is prepared pureed, diluted with milk or broth.

Potatoes, carrots, beets, cauliflower, zucchini, pumpkin are well boiled and rubbed to a puree state. When it becomes possible to swallow, the patient is transferred to independent nutrition: liquid cereals, juices, fruit and vegetable purees, soups with meat, chopped in a blender. From drinks allowed tea with milk, cocoa with milk, juices, rosehip decoctions.

The diet for ischemic stroke should be in accordance with the recommendations of the therapeutic Tables 10C, which is prescribed for vascular atherosclerosis. This nutritional therapy is aimed at normalizing lipid metabolism and slowing down the progression atherosclerosis... Contains a physiological amount of proteins, limited animal fat, simple carbohydrates and table salt (4-5 g). The food is enriched with vegetable oils, which contain polyunsaturated fatty acids and dietary fibers (cereals, vegetables and fruits).

Thus, nutrition after ischemic stroke is based on the following principles:

• normalization cholesterol blood, since the main cause of stroke is atherosclerosis and violation of lipid metabolism;
• calorie restriction through sugar and baked goods;
• control of blood pressure by reducing salt in the diet. Food is prepared without it and it is allowed to add 4-5 g to dishes;
• complete vitamin composition (especially folic acid, vitamins B6, AT 12, E);
• fluid consumption up to 1.2 liters;
• butter is allowed up to 20 g per day and up to 30 g of vegetable oil;
• a regular meal is recommended (up to 5 times a day) to avoid hunger;
• if you are overweight, they significantly limit or completely eliminate sugar, flour and cereal dishes;
• drinks that stimulate the central nervous system are limited (alcohol, strong tea and coffee).

Now more about these points. Proper nutrition consists of reducing the consumption of animal fats and eliminating the intake of cholesterol from food. At the same time, it is necessary to increase the intake of dietary fiber with cereals, vegetables and fruits. Dietary fiber absorbs excess cholesterol consumed and removes it through the intestines.

Complex carbohydrates from fresh vegetables, fruits and grains normalize energy metabolism, which is important after a stroke, are digested slowly and create a feeling of fullness. Preference should be given to vegetables and fruits of purple and red color (they contain anticyanidins reducing capillary permeability): grapes, pomegranate, eggplant, red cabbage, sweet red peppers, beets.

With disorders of cerebral circulation, hypertension and atherosclerosis, the need for polyunsaturated fatty acids increases omega-3... They are irreplaceable and are not synthesized in the body. The daily requirement for them is 1-2 grams. The largest amount of linolenic acid is found in flax seeds, and sources eicosapentaenova and docosahexaenoic acid are fish oil, sea fish, tuna, herring, sardine and salmon. That is why the diet of patients should be dominated by vegetable oils and sea fish, which is better to replace meat in the diet.

It is also important to have vitamin E, the source of which is sea fish and vegetable oils, soybeans, milk, greens. Very helpful vitamin B6 which we get from fruits, vegetables and whole grains: broccoli, spinach, carrots, seeds, wheat germ, corn, legumes. Action B6 is to reduce homocysteine, which plays a significant role in the occurrence of ischemia.

Vitamins B6 and AT 12 contribute to the suppression of homocysteine, however folic acid in this regard it is more effective. Taking 400 mcg per day or more is necessary to reduce the risk of recurrent stroke. With its lack, homocysteine ​​rapidly accumulates in the blood. Leaders in folic acid content are cabbage, broccoli, beans, lentils, citrus fruits.

After a stroke, a person is limited in movement and weight gain is noted. Excess calories come from baked goods and sweets. Replace wheat bread with bran, you will have to give up pancakes, pies and buns, instead of sweets, allow yourself honey, fruits and dried fruits, which are much more useful than cakes and pastries. Sugar is allowed up to 50 g per day. In order to control weight, you need to weigh yourself every two weeks. From time to time you need to arrange fasting days: kefir or cottage cheese, and in season - cucumber and watermelon.

In hemorrhagic stroke, which occurs against a background of high blood pressure, the basic principles of nutrition are the same, but the limitation of salt, which binds and retains fluid in the body, is of particular importance, which leads to an even greater increase in pressure and stress on the CVS. In this case, food is prepared without salt, and it is used in an amount of 2-4 g in ready-made dishes.

The second distinctive aspect of nutrition in this form of stroke is limiting fluid intake to 1.2 liters per day and excluding coffee, strong tea, various tonic drinks and stimulants (ginseng, eleutherococcus, etc.) from the diet. To some extent, a decoction of diuretic herbs, valerian, hawthorn, beet juice and chokeberry help to reduce pressure. Maintaining blood potassium and magnesium levels is essential. These trace elements are found in rice, millet, prunes, dried apricots, raisins, oatmeal, cauliflower and white cabbage, bran bread, nuts, and beef.

Allowed Products

It is better to use rye bread, but wheat bread is also allowed, as well as with bran, from peeled and whole grain flour. You can afford dry biscuits, homemade baked goods made from whole grain flour with bran and stuffed with cottage cheese, cabbage or fish.

Vegetable soups, cabbage soup, beetroot soup, borsch, soups with cereals are allowed. However, you need to cook them in water or vegetable broth. Meat and poultry should be selected from low-fat varieties and served boiled or baked. Therapeutic nutrition for this disease involves the predominance of fish and seafood in the diet, which should replace meat dishes. If you eat meat, then in order to reduce the extractive substances in it, you must first boil it, and then bake or fry.

It is better to cook side dishes from vegetables: cabbage, beets, eggplant, pumpkin, carrots, zucchini and potatoes. Better to mix vegetables in the form of a stew. Fresh, you can make a variety of salads with the addition of healthy flaxseed and vegetable oils, which are better to change. Include vegetables rich in folate: lettuce, asparagus, broccoli, cauliflower, corn, pumpkin, beets, celery, carrots.

Milk and fermented milk should be consumed with low fat content, low-fat cottage cheese can serve as breakfast, and low-fat sour cream should be added only to dishes. Eggs are allowed up to 4 pieces per week, while protein can be eaten more often (in the form of protein omelets). Porridge is prepared from buckwheat, barley, oatmeal, millet cereals; they can be added to cereals (casseroles with cottage cheese). With obesity, cereals and flour products should be limited. Allowed butter (20 g per day) and vegetable oils (30 g), they are used in dishes.

Fruits and berries can be eaten raw, as well as in compotes and jellies. Prefer fruits rich in potassium: dried apricots, dates, raisins, prunes, apples.

You can use weak tea with milk, coffee substitutes (coffee drinks, chicory), vegetable and berry juices. Recommended daily intake of broth of wild rose and wheat bran.

Approved Products Table

	Proteins, g	Fat, g	Carbohydrates, g	Calories, kcal
Vegetables and greens
greens	2,6	0,4	5,2	36
eggplant	1,2	0,1	4,5	24
zucchini	0,6	0,3	4,6	24
cabbage	1,8	0,1	4,7	27
broccoli	3,0	0,4	5,2	28
Brussels sprouts	4,8	0,0	8,0	43
cauliflower	2,5	0,3	5,4	30
onion	1,4	0,0	10,4	41
carrot	1,3	0,1	6,9	32
cucumbers	0,8	0,1	2,8	15
salad pepper	1,3	0,0	5,3	27
salad	1,2	0,3	1,3	12
beet	1,5	0,1	8,8	40
celery	0,9	0,1	2,1	12
asparagus	1,9	0,1	3,1	20
tomatoes	0,6	0,2	4,2	20
Jerusalem artichoke	2,1	0,1	12,8	61
pumpkin	1,3	0,3	7,7	28
lentils	24,0	1,5	42,7	284
Fruits
avocado	2,0	20,0	7,4	208
oranges	0,9	0,2	8,1	36
Garnet	0,9	0,0	13,9	52
grapefruit	0,7	0,2	6,5	29
pears	0,4	0,3	10,9	42
kiwi	1,0	0,6	10,3	48
lemons	0,9	0,1	3,0	16
mango	0,5	0,3	11,5	67
tangerines	0,8	0,2	7,5	33
nectarine	0,9	0,2	11,8	48
peaches	0,9	0,1	11,3	46
apples	0,4	0,4	9,8	47
Berries
gooseberry	0,7	0,2	12,0	43
Red currants	0,6	0,2	7,7	43
black currant	1,0	0,4	7,3	44
Nuts and dried fruits
cashew	25,7	54,1	13,2	643
sesame	19,4	48,7	12,2	565
flax seeds	18,3	42,2	28,9	534
fenugreek seeds	23,0	6,4	58,3	323
sunflower seeds	20,7	52,9	3,4	578
Cereals and cereals
buckwheat (unground)	12,6	3,3	62,1	313
oat groats	12,3	6,1	59,5	342
oat bran	8,0	4,0	10,0	110
cereals	11,9	7,2	69,3	366
barley grits	10,4	1,3	66,3	324
Bakery products
bread	7,5	2,1	46,4	227
Confectionery
Maria cookies	8,7	8,8	70,9	400
Raw materials and seasonings
honey	0,8	0,0	81,5	329
Dairy products
skim milk	2,0	0,1	4,8	31
soy milk	3,3	1,8	5,7	54
Cheese and curd
cottage cheese 0.6% (low fat)	18,0	0,6	1,8	88
tofu curd	8,1	4,2	0,6	73
Meat products
beef	18,9	19,4	0,0	187
rabbit	21,0	8,0	0,0	156
Bird
chicken fillet	23,1	1,2	0,0	110
Turkey	19,2	0,7	0,0	84
Fish and seafood
a fish	18,5	4,9	0,0	136
squid	21,2	2,8	2,0	122
mussels	9,1	1,5	0,0	50
seaweed	0,8	5,1	0,0	49
Oils and fats
butter	0,5	82,5	0,8	748
linseed oil	0,0	99,8	0,0	898
olive oil	0,0	99,8	0,0	898
sunflower oil	0,0	99,9	0,0	899
Non-alcoholic drinks
mineral water	0,0	0,0	0,0	-
green tea	0,0	0,0	0,0	-

Fully or partially limited products

Completely puff pastry products, meat / fish / mushroom broths. Bean soups are not allowed. It is not allowed to eat fatty pork, poultry, cooking fats, kidneys and liver, which contain a large amount of cholesterol, sausages, canned food and various smoked meats.

Oily fish, canned food and fish caviar (high in cholesterol), as well as salted and smoked fish are undesirable due to the high salt content. Fatty cheese and cream, fatty cottage cheese and sour cream are prohibited.

Radishes, radishes and mushrooms are difficult to digest vegetables and cause bloating and should be avoided. Sorrel and spinach are undesirable due to their high oxalic acid content. Do not use chocolate, sweets, ice cream, cream products. Strong tea and coffee, cocoa are prohibited. Highly extractive sauces, mustard and horseradish are excluded.

Dishes of beans, peas, beans are limited, as they cause bloating of the intestines, egg yolks due to the high cholesterol content. With obesity, it is very rare to use grapes, honey, raisins, limit pasta and porridge.

Prohibited Products Table

	Proteins, g	Fat, g	Carbohydrates, g	Calories, kcal
Vegetables and greens
legumes	9,1	1,6	27,0	168
canned vegetables	1,5	0,2	5,5	30
sauerkraut	1,8	0,1	4,4	19
pickles	0,8	0,1	1,7	11
radish	1,2	0,1	3,4	19
white radish	1,4	0,0	4,1	21
red radish	1,2	0,1	3,4	20
black radish	1,9	0,2	6,7	35
spinach	2,9	0,3	2,0	22
sorrel	1,5	0,3	2,9	19
Fruits
bananas	1,5	0,2	21,8	95
Berries
grape	0,6	0,2	16,8	65
Mushrooms
mushrooms	3,5	2,0	2,5	30
Nuts and dried fruits
raisin	2,9	0,6	66,0	264
Confectionery
candies	4,3	19,8	67,5	453
pastry cream	0,2	26,0	16,5	300
shortbread dough	6,5	21,6	49,9	403
Ice cream
ice cream	3,7	6,9	22,1	189
Cakes
cake	4,4	23,4	45,2	407
Chocolate
chocolate	5,4	35,3	56,5	544
Raw materials and seasonings
mustard	5,7	6,4	22,0	162
mayonnaise	2,4	67,0	3,9	627
Dairy products
milk 3.6%	2,8	3,6	4,7	62
milk 4.5%	3,1	4,5	4,7	72
cream	2,8	20,0	3,7	205
sour cream 25% (classic)	2,6	25,0	2,5	248
Cheese and curd
cheese	24,1	29,5	0,3	363
cottage cheese 11%	16,0	11,0	1,0	170
cottage cheese 18% (fat)	14,0	18,0	2,8	232
Meat products
pork	16,0	21,6	0,0	259
pork liver	18,8	3,6	0,0	108
pork kidneys	13,0	3,1	0,0	80
pork fat	1,4	92,8	0,0	841
Salo	2,4	89,0	0,0	797
beef liver	17,4	3,1	0,0	98
beef kidney	12,5	1,8	0,0	66
beef brains	9,5	9,5	0,0	124
Sausages
smoked sausage	9,9	63,2	0,3	608
sausages	10,1	31,6	1,9	332
sausages	12,3	25,3	0,0	277
Bird
smoked chicken	27,5	8,2	0,0	184
duck	16,5	61,2	0,0	346
smoked duck	19,0	28,4	0,0	337
goose	16,1	33,3	0,0	364
Fish and seafood
smoked fish	26,8	9,9	0,0	196
salted fish	19,2	2,0	0,0	190
Red caviar	32,0	15,0	0,0	263
black caviar	28,0	9,7	0,0	203
canned fish	17,5	2,0	0,0	88
cod (liver in oil)	4,2	65,7	1,2	613
Oils and fats
animal fat	0,0	99,7	0,0	897
culinary fat	0,0	99,7	0,0	897
Non-alcoholic drinks
instant dry coffee	15,0	3,5	0,0	94
black tea	20,0	5,1	6,9	152

* data are indicated per 100 g of product

Menu (Power Mode)

In the diet after a stroke, it is important to increase the proportion of plant foods, dietary fiber and plant fats. Choose lean chicken and fish. Maintain High Density Cholesterol Levels By Consuming Daily omega-3 PUFA: flax seed, walnuts, mackerel, herring, tuna dishes.

You need to consume up to 500 g of fruits and vegetables daily. Brans are high in fiber, so add them to all meals, including whole oats, gooseberries, raspberries, prunes, dates, figs, raisins, and dried apricots. 4-5 meals a day are organized. Remember that food must be cooked without salt; you can consume 50 g of sugar and 15 g of butter per day.

Monday

Tuesday

Wednesday

Recipes diet food

First meal

Chicken soup with vegetables

Chicken fillet, carrots, potatoes, onions, green peas, green beans, broccoli, herbs.

Boil chicken fillet broth. Remove the fillet from the broth and cut into cubes. Dip the potatoes into the broth. Cut carrots, onions, green beans, broccoli into slices and sauté. Add fried vegetables, fillets and green peas to the boiling broth. Boil. Sprinkle with herbs when serving.

Squash soup

Vegetable broth, squash, potatoes, carrots, flour 2 tbsp. l., butter, herbs.

Peel the squash, potatoes, carrots and chop randomly. Dip the potatoes and carrots in the hot broth. In a frying pan, mix flour with melted butter, dilute with hot broth and return to soup. 5 minutes before the end of cooking, put the squash, at the end add the parsley.

Second courses

Fish meatballs

Minced fish, onion, 2 tbsp. l. rice, egg, flour, vegetable oil, sour cream.

Cook rice. Chop or grate the onion. Add rice, onion, egg to the minced meat and mix. Form balls, roll them in flour, lightly fry, pour sour cream and simmer for 20 minutes under the lid. Serve with vegetable salad.

Fish dumplings with mashed potatoes

Minced meat (from pike perch or cod), fish spices, egg, butter.

Add fish spices, yolk and separately whipped egg whites to the minced fish, mix. Form dumplings from the mass, and boil them in a saucepan in a little water. Put the dumplings on a plate, pour over the mashed potatoes with melted butter. Can be served with béchamel sauce.

desserts

Cottage cheese casserole with pumpkin

Milk, semolina, eggs, cottage cheese, pumpkin, butter, sugar.

Cook semolina porridge in milk. Peel the pumpkin, simmer the pieces in oil with a little water until tender and knead well. Add cottage cheese, pumpkin, eggs and sugar to the porridge. Put the mass on a baking sheet, level the surface, bake until tender.

Advantages and disadvantages

Reviews and results

Nutritional therapy for stroke is not a temporary measure, but should be part of a lifestyle. Only giving up bad eating habits, healthy eating will help restore lost functions and well-being. This health food is balanced, does not have significant restrictions in products, therefore it is easy to do in Everyday life allows you to stick to it all the time.

Some in their reviews note that at first it was difficult to get used to restricting salt and sweets, but over time they found an alternative to them in the form of spicy herbs and dried fruits. Restriction in carbohydrates and salt allows you to reduce weight. This is what patients report about the results of their treatment in their reviews.

• “… I had a pre-stroke condition - my head ached badly, my speech slowed down and my hand became a little numb. Fortunately, everything went well before the ambulance arrived. There was high blood pressure, and high cholesterol was found during examination in the hospital. I must say that I have never tested either one or the other, although for 50 years already. Prescribed a diet in addition to drugs, now I follow everything and drink. The diet helped to normalize cholesterol and blood pressure (don't eat salt). Nutrition helped me lose weight. But I think it's difficult to eat so constantly, so on holidays I allow sweets and cake. All the same I violate ";
• “… A low-salt diet helps keep blood pressure. Before that I had tried many pills, but the pressure could not be stabilized. The doctor always frightened me with a stroke and said that I was in danger if I did not lose weight and did not deal with the pressure closely. I had to go on a diet without salt and sweets, sharply limited rolls and other pastries. My result in 4 months lost 7 kg, it became easy to move, because the liquid left, the pressure became normal, but I still take pills ”;
• “... The doctor said that the diet after a cerebral stroke is as important as medication, since it allows you to monitor weight, blood pressure, cholesterol and also normalizes sugar, which in last years at my top border. Indeed, after 2 months of therapeutic nutrition, she reduced her weight, the pressure also decreased by 20 mm. rt. Art., sugar returned to normal. All this is good, but it is difficult for me to have dietary restrictions - I’ve already got used to eating the wrong way ”.

Diet price

This nutritional therapy is not very expensive and does not require cooking skills. Estimated costs for weekly meals are 1700-1900 rubles.

NOTE! The information on diets on the site is a general reference, collected from publicly available sources and cannot serve as a basis for making a decision on their use. Be sure to consult a dietitian doctor before using the diet.

Development of ischemic stroke

Elimination of the consequences of a stroke is a long-term drug recovery, treatment with physiotherapy, massage and correction of the patient's condition with proper nutrition. Diet in the rehabilitation period is an important stage, because against the background of oversaturation of the body with fats and carbohydrates, the normal functioning of the heart and brain is disrupted. Therapeutic diet after ischemic stroke is aimed at improving the functioning of all vital organs, especially the affected brain.

In a person after a stroke, speech and motor activity is impaired, the body's resistance to external and internal stimuli decreases, and in severe cases, the disease leads to disability. Such patients need the constant care of close people, who must take responsibility for creating the menu, with which a nutritionist and neurologist helps.

Nutrition and diseases of the vascular system

Vascular system

Ischemic and hemorrhagic stroke refers to common diseases of the vascular system that often affect older people against the background of existing diseases in the body. At a young age, there is also a risk of vascular disorders, which is typical for serious organic brain damage, vascular compression in a hernia of the cervical spine and other serious diseases.

The use of certain food groups can both prevent the onset of a stroke and provoke its appearance.

Improper nutrition is one of the risk factors for the onset of an illness, since throughout life the body gradually becomes clogged, but the disease appears abruptly and leads to irreversible consequences.

If this cannot be avoided, you should immediately review your diet and observe the strict restrictions prescribed by your doctor and dietitian.

What is the diet after ischemic stroke?

Diet after ischemic stroke

1. The first and main rule for creating the right menu is to limit salt and sugar.
2. The patient should eat food prepared in only three ways: boiled, baked and steamed.
3. It is strictly forbidden to eat fried foods, smoked meats, canned foods, too salty and spicy foods.
4. The daily menu should consist of foods rich in fiber, minerals and vitamins.
5. Restriction of fats, hard-to-digest carbohydrates.
6. The patient should take food often and in small portions, the menu is created in such a way as to replenish the body's daily calorie requirements by eating 5-6 portions of food.

Excessive salt intake leads to the accumulation of fluid in the body, which aggravates the condition of people with essential hypertension. Limiting salt intake to 5 g per day avoids severe bouts of hypertension.

Lowering the level of cholesterol in the blood, through diet, allows you to cleanse the vascular system and prevent the formation of plaque, which can provoke an ischemic stroke.

What to exclude from the diet?

Alcohol is strictly prohibited

Diet after ischemic stroke prohibits consumption following products and dishes:

1. Fatty meat and fish, including pork, lamb, duck, red fish, lenok, pink salmon.
2. Flour products, puff pastry, pies, cakes, white chocolate, cream.
3. Spices, peppers, seasonings, mustard, mayonnaise, sauces.
4. Rich broths, mushrooms and any dishes with mushrooms.
5. Limit the use of legumes, sorrel, spinach, rutabagas, radishes and beans.
6. From fruits, grapes are restricted.
7. It is forbidden to consume strong invigorating drinks, including black tea, coffee (the doctor may allow natural coffee, one cup at a time on certain days).
8. Alcoholic and low alcohol drinks are categorically excluded.

This is the main list of prohibited foods and foods that can be changed by the attending physician, depending on the consequences of the disease in the patient.

The therapeutic diet after ischemic stroke includes drinking a lot of fluids, therefore it is so important to limit salt and all salty foods for the normal removal of fluid from the body.

Allowed Products

Dairy products are allowed

Despite the fact that the diet after ischemic stroke is somewhat limited, the patient's diet can be varied and made not only curative, but also tasty. With the experience of preparing meals for the sick, there will be more opportunities to improve the quality of nutrition and enjoy the food.

The stroke diet permits the following foods:

1. Meat products: white meat, chicken, boiled turkey, lean lamb, lean beef.
2. Fish: All low-fat varieties, including cod, flounder, walker, sometimes the diet after ischemic stroke can be diluted with tuna and salmon, but extremely rarely.
3. Dairy products and eggs: it is permissible to use low-fat varieties of cheese, fermented baked milk, cottage cheese, kefir, milk in the menu. Sometimes you can give the patient processed cheese and butter up to 20 g. Eggs can be given boiled, but only protein and no more than 1 per day.
4. Bakery and cereals: the stroke diet allows for oatmeal, rice, salt-free bread, wholemeal rye flour, crackers. Less commonly, you can eat pasta, sweet cereals and white bread.
5. Raw and boiled vegetables: boiled and baked potatoes, cabbage and cabbage juice, eggplant, pumpkin and pumpkin juice, herbs, including dill and parsley, carrots, raw cucumbers, tomatoes.
6. Fruits and sweets: it is useful to give the patient dried fruits, jam, jams, berries, dried apricots, bananas and apricots. Among the desserts acceptable after suffering a stroke, there are jelly, pudding, marshmallows, marmalade, weak tea, honey.
7. Drinks: it is useful for patients to drink medicinal decoctions medicinal herbs, which have a soothing effect, green teas without sugar, vegetable juices diluted with water, jelly, unsweetened fruit drinks, fruit juices. Sometimes cocoa, coffee with milk (natural) are allowed.

Before deciding on any diet, it is necessary to consult with several specialists, including a nutritionist, immunologist, neurologist and allergist.

Sample menu

A patient after an ischemic stroke should eat often and in small portions. Drink plenty of water between meals, as medications provokes dryness of the mucous membrane, and some of the prescribed funds are diuretic substances.

The daily diet looks like this:

1. For breakfast, you can eat cottage cheese with sour cream, oatmeal or buckwheat porridge, drink coffee with milk or green tea.
2. The second breakfast consists of vegetable or fruit salad, medicinal herbal decoction, white bread.
3. For lunch, it is recommended to eat meat or fish, you can cook cutlets or meatballs, vegetable juice.
4. The second lunch is light, includes vegetable soup, white bread and cocoa, you can eat dessert.
5. Dinner consists of kefir and fruit.

Diet after ischemic stroke allows you to speed up the recovery process and improve the patient's condition by normalizing metabolic processes and the work of the gastrointestinal tract.

Modern medicine can cure most diseases. Typhus and plague, smallpox and polio obeyed her, but when it comes to stroke, the overwhelming majority of people consider this diagnosis a verdict.

Statistics claim that the mortality rate of patients suffering from primary acute cerebrovascular accident does not exceed 11, but the consequences of even a slight hemorrhage can be very different - from short-term loss of consciousness to complete or partial paralysis.

Of course, timely first aid and competent drug therapy reduce the risk of irreversible negative consequences for the body, but the patient must undergo a full rehabilitation course, which includes a post-stroke diet.

Diet for cerebral stroke: menu

Features of the body functioning after stroke pathology

Relatives and friends caring for the patient should understand exactly which vital signs of the body are positively affected by the rehabilitation diet:

• normalization of blood pressure;
• maintaining normal blood sugar levels;
• lowering cholesterol levels;
• acceleration of biochemical reactions of the brain;
• restoration and acceleration of metabolism;
• weight loss (if necessary);
• stable work of the gastrointestinal tract, which is especially important in case of dysfunction of the musculoskeletal system.

What is a stroke

Restoration of the listed functions will certainly help complete or partial rehabilitation of the body, however, a post-stroke diet will most likely become not a temporary, but a permanent measure to overcome the consequences and prevent apoplexy.

Five rules of a rehabilitation diet

1. The total calorie content of the daily diet should not exceed 2500 kK, and in the case of an obese patient - no more than 1900–2000. Products should be as healthy and nutritious as possible: 200 grams of white bread in terms of calorie content will completely replace a hundred-gram portion of boiled salmon, but flour will not bring any benefit to the patient's body.
2. Fractional food. The number of meals per day should be at least five, and the volume of servings should be no more than 150 grams. Try not to serve mono-dishes, as this can make it difficult for the patient's stool, but combine products: variegate porridge with fruit salad, and steam the fish with vegetables.
3. Avoid salt - it retains water in the body, which leads to edema and high blood pressure. In the first two to three weeks after an apoplectic stroke, its use is completely prohibited, and then you can enter it into the diet in very small portions, not exceeding 2-3 grams per day.

   Give up salt after a stroke

4. "Multi-colored" menu. It is difficult for the elderly who do not use the Internet, as well as people with low vision, to understand the calorie content and useful properties of vegetables, fruits or cereals, so the color combination of products will be the reference point: the brighter and more colorful the combination of natural (not chemically colored!) Products on the plate, the wider will be the spectrum of useful microelements and vitamins received by the patient.
5. It is necessary to drink at least 1200-1500 ml of water a day - purified and still (or slightly carbonated). It restores the metabolism necessary for normal functioning, thins the blood and removes the cells affected by a stroke from the body.

Very important: when the pressure rises to 180-200 units, salt is immediately excluded from the diet.

The most useful products for blood vessels

Vitamins and microelements necessary for the successful rehabilitation of the patient

The main purpose of the diet is to maintain, replenish and restore the functions of the body affected by an apoplectic stroke, therefore, the foods eaten by the patient should increase blood fluidity, reduce the possibility of blood clots and saturate the brain and other vital organs with useful compounds and nutrients.

Table 1

B, D, C-vitamins	Reduce the content of homocysteine, which provokes stroke-relapse	Asparagus, sunflower seeds, wheat (sprouted), walnuts, cashews, hazelnuts	Contains Healthy Fiber
Polyunsaturated omega-3, omega-6 acids	Accelerate the biochemical reactions of the brain, normalize the work of the cardiovascular system	Flounder, cod and other sea fish, seafood; olive, soybean and other vegetable oils	River and lake fish species are undesirable for consumption
Folic acid	Stabilizes blood pressure, reduces the risk of relapse	Legumes (beans, beans, lentils, peas, etc.)	Especially recommended for ischemic stroke
Potassium, calcium, phosphorus, iron, magnesium, etc.	Accelerate metabolism, promote overall recovery	Tomatoes, potatoes, garlic, bananas, citrus fruits, dark plums, dried apricots, etc.	In the post-acute period, it is recommended to consume 1-2 cloves of garlic every 5-7 days
Protein	Supports and restores vital functions	Chicken, rabbit, turkey and other dietary meats	Pig, ram, duck, goose and other fatty meats are strictly prohibited.
Anthocyanidins	Stabilize the work of the heart, reduce capillary permeability	Blue and purple vegetables and fruits (eggplant, blue onion, dark grapes)	For tight stools, choose seedless fruits.
Beta carotene	Reduces blood pressure	Pumpkin, carrots, bell peppers, apricots	Most beneficial raw or steamed
Antioxidants	Restore metabolism, effectively remove free radicals	All types of cabbage, spinach, beets, cranberries, blueberries, etc.	To soften the bitterness, a combination of cranberries with honey is allowed.
Complex carbohydrates	Activates the recovery of brain cells, lowers cholesterol levels	Honey; barley, buckwheat, oatmeal; brown rice, cereals, apples, zucchini, etc.	Foods are mostly nutritious, so you need to calculate the calorie content of ready-made meals

Prohibited foods for a post-stroke diet

People who are sick or caring for them should be aware that even the smallest amount of prohibited food can throw back the result of daily hard rehabilitation work, so be extremely careful with the following dishes:

• all fried foods: you will have to forget about scrambled eggs and bacon, pies, fried pork, lamb, potatoes, etc.;
• prepared with the use of animal fats: butter, margarine, lard, lard, fat tail and other types of animal oils are prohibited;
• ready meals with a high fat content: sausages, puff pies, casseroles, meat with gravy, baked fatty poultry, etc.;
• dairy products with a fat content of more than 2.5%: sour cream, cottage cheese, yoghurts, fermented baked milk and cheeses with a fat content of more than 1-2%;
• foods containing cholesterol, trans fats, palm kernel or coconut oils: ice cream, crackers, cookies, egg yolks, McDonald's products, etc .;
• sweet, spicy, salty or pickled dishes: ketchup and cakes, hot peppers and spicy vegetables, pickles and jams prepared for the winter are no longer for you.

1. Any kind of alcoholic beverages: they are completely prohibited (!). There is a legend that dry red wine helps to recover from a stroke. It is not true. One glass of good wine a day helps to prevent and prevent the onset of apoplexy, for it has a beneficial effect on the composition of the blood and the condition of the walls of blood vessels, however, after a stroke (especially in the first months), even this little can cause irreparable harm to the body. In addition, if apoplexy was the result of excessive drinking, then you should know: a return to bad habits can provoke a second blow within a maximum of 2 years, the result of which may well become lethal.
2. Smoking, abuse of smoking mixtures, hookah - tobacco and other mixtures thin the walls of blood vessels, disrupt gas exchange in the blood, pervert vegetative exchange in the cerebral cortex.
3. Ground and instant coffee, dark types of tea, energy drinks and other drinks, the use of which can increase blood pressure and cause a stroke-relapse.

The use of ground and instant coffee, a dark type of tea, energy drinks leads to a relapse stroke

Post-stroke diet menu

In 1923, the Institute of Nutrition was established in the Soviet Union. One of the initiators of its foundation was the therapist M.I. Pevzner, whose recommendations on dietology and clinical gastroenterology are still the basis for the development of the post-stroke menu "Diet table No. 10".

Target: reduction and stabilization of high blood pressure, restoration and normalization of the functioning of the cardiovascular system, prevention of blood clots, blood thinning.

Calorie content: 1900-2500 kK.

Sources of simple and complex carbohydrates

Energy value and chemical composition daily diet:

• complex carbohydrates - 350-450 gr;
• proteins - up to 100 g (60% - animals);
• useful fats - up to 70 g (up to 50% - vegetable);
• salt - up to 3 grams (only in the post-acute period);
• clean water - up to 1200 mg.

Cooking technology: boiling, steam processing, baking, grilling.

Served food temperature: any (both hot and cold meals are allowed).

Peculiarities: salt-free recipes; lack of animal fats; five meals a day in fractional portions (120-150 gr).

Meals after a stroke should be five times a day and in small portions.

Options for replacing conventional foods with dietary ones:

1. Butter, lard, etc. - vegetable oils.
2. Fatty cheeses - for "Tofu", "Gaudette", "Ricotta" with a fat content of up to 10%.
3. Fermented baked milk, baked milk, cream - milk with a fat content of up to 1.5%.
4. Curds or curd masses 9% fat - the same, but up to 1%.
5. Eggs (chicken, quail) - only the protein from the egg.
6. Fatty meat - tenderloin, balyk, for chicken - skinless meat.
7. Potatoes - asparagus, spinach, cabbage.
8. Cookies, crackers, chips - rye croutons (moistening with olive oil is allowed).
9. Ice cream - frozen natural juices.
10. Ready-made sauces, mayonnaises, ketchups - lemon juice.

Healthy Ready Meals:

1. Soups - on light non-meat broths or on water, seasoned with cereals or shredded vegetables. Cold soups from beets, soups-puree, dairy, jelly and okroshka. Season with low-fat yogurt or sour cream, lemon juice, chopped herbs. Meat and mushroom broths are prohibited.

   Soups should be in light non-meat broths or water

2. Fish - marine low-fat, boiled, grilled, steam. Prepared from whole carcasses, chopped or ground mass. Gelling is allowed. Seafood allowed. Smoked products, salinity, canned food, fish caviar are prohibited.
3. Meat - lean veal, chicken, turkey, rabbit, beef or pork balyk (tenderloin) - only in the post-acute period. To remove excess fat, the meat must first be boiled and then used for further processing. Cutlets, steamed meatballs, boiled pork, carbonate are allowed. All fatty meats, sausages, jerky and dry-cured products, preservation are prohibited.
4. Bread products, bakery products and baked goods - gray, black, with bran, from first-class or second-class flour, stale, salt-free. Galette biscuits, croutons. White bread, puffs, pancakes, pancakes, cheese cakes are prohibited.
5. Dairy products - in the absence of allergy to casein and milk proteins, low-fat (up to 1.5%) milk, yoghurts, kefir, cottage cheese are allowed. All fatty dairy products and salted cheeses are prohibited.

   Dairy products should not be fatty in the diet after a stroke

6. Groats - almost everything (semolina - sometimes). Puddings, casseroles, porridge. Restriction - pasta, noodles, mashed legumes.
7. Vegetables, fruits - preferably daily use boiled or steamed (less often raw). In acute and post-hot times, pickles, marinades, preservation, and fermented foods are prohibited. Restriction: all types of radish, peas, shallots and green onions.
8. Chicken, quail, duck eggs - only boiled proteins (no more than 1 per day). In the post-acute period - no more than 1 egg per day in dishes (casseroles, baked omelets). Fried eggs, soft-boiled, poached eggs are prohibited.
9. Drinks - juices, compotes, fresh juices, decoctions, uzvars, green tea. Cocktails with low-fat milk or yoghurts. Coffee, cocoa, dark types of tea are prohibited.
10. Sweets - jelly, mousse, soufflé, honey, gelled soy candies, dried fruits. Chocolate, biscuits, etc. are prohibited.

    Chocolate and biscuits are prohibited on a stroke diet

Examples of the daily menu in different periods of post-stroke rehabilitation

table 2

Cottage cheese. Uzvar	Low fat yogurt	1. Vegetable soup. 2. Chicken fillet steamed cutlet. 3. Shredded cabbage with olive oil. 4. Natural juice	Apple	1. Steamed mackerel fillet (with lemon juice). 2. Boiled brown rice. 3. Fresh grated carrots
Cottage cheese casserole. Green tea	Banana	1. Fish soup with rice. 2. Fillet of salmon on a vegetable pad. 3. Vinaigrette. 4. Cherry jelly	Rosehip tea. Rye croutons	1. Steamed turkey meatballs. 2. Porridge from buckwheat-kernel. 3. Cucumber salad and
Chicken protein omelet. Weak black tea	Apple. Galette cookies	1. Green borsch. 2. Beef boiled pork on a vegetable cushion. 3. Boiled beets. 4. Orange fresh	Plum kissel. Unleavened Cracker	1. Beef stroganoff from veal. 2. Couscous. 3. Greek salad with tofu cheese

* - dinner must end 3 hours before bedtime.

The menu we offer is an opportunity to analyze, supplement and improve the dishes indicated in the table, but one rule should remain unchanged - the products should be fresh, varied, as healthy as possible and ... inexpensive. Replace the very costly salmon fillet with economical pollock, bake it on a broccoli pillow and pour it with lemon juice - the patient's body will receive the necessary useful acids, vitamins and phosphorus, and you will save the family budget from exorbitant expenses.

Video - Nutrition after a stroke

The first step ... The first word ... Yes, sometimes people who have suffered a stroke learn to live anew, and their relatives have a hard time. But patience, work, care, love and adherence to a rehabilitation diet is the path that will definitely lead the patient to recovery and a full, happy life.

Be healthy!

The essence of the stroke diet

Diet plays an important role in the recovery process and return to familiar daily life. In this article, we will try to understand the essence of the stroke diet and the need to follow it.

First of all, what is a stroke? This is a pathological process in which the patient's brain ceases to receive a sufficient amount of oxygen and nutrients, due to a failure in blood circulation. Against the background of a deficiency of nutrients, tissues begin to gradually die off. The necrotic part of the brain stops working, blocking the normal functioning of the organ or system for which it is responsible.

Despite the different sources of stroke, the dietary habits of these patients are similar. It should be noted, however, that there is no specific restriction on food intake for this disease. There are only recommendations that will help the affected body get the full amount of nutritional components, while trying not to harm the patient.

• So, nutrition after an attack involves frequent small meals.
• The daily caloric content should be close to the figure of 2500 kcal, but not exceed it.
• The patient's diet must consist of a sufficient amount of fiber. This ingredient prevents constipation. Regular bowel movements are important in this situation.
• The daily menu must contain proteins, vegetable fats and complex vegetable carbohydrates.

The basis of the diet is cereals, vegetable dishes and fruit desserts, low-fat meat and dairy products. We should not forget about fish and seafood, which are rich in polyunsaturated fatty acids, without which no biochemical reaction takes place. They help to improve metabolism. This stimulation of metabolic processes allows you to remove "harmful" cholesterol and toxins from the patient's body. The phosphorus contained in seafood is beneficial for brain cells and their normal functioning.

With this picture of the disease, all vegetables are of great benefit. But a special place is occupied by: cabbage of various varieties and types, beets and spinach. They are the leaders who bring maximum efficiency in activating the body's biochemical reactions.

Berries such as cranberries and blueberries show similar high characteristics. Being powerful antioxidants, they effectively cleanse the patient's body of free radicals.

Smoked, pickled and salted dishes, bakery products made from white flour, fried and fatty foods, sweets are subject to a restriction, or even a complete exclusion. Salt is especially worth dwelling on. Immediately after a stroke, it must be completely removed from the patient's diet. And only after the patient's condition begins to gradually recover, this product can be returned to food in small doses. This recommendation is understandable. When it enters the body, NaCl absorbs liquid on itself, thereby provoking an increase in blood pressure, which in this situation is categorically unacceptable.

Diet for Stroke and Diabetes

Endocrine disease associated with a lack of the hormone insulin has a destructive effect on the cardiovascular system, disrupting the condition and structure of the walls of blood vessels, making them fragile and less elastic. The water-salt balance is also disturbed. It is this clinical picture of the state of blood vessels that is capable of provoking a stroke. Such patients more often go "on the small", which invariably affects the increase in blood viscosity. The increased viscosity of the blood impairs the blood supply and can cause cerebral hemorrhage.

Therefore, it can be argued that diabetes mellitus and stroke "go hand in hand." Knowing this, a diet for stroke and diabetes was developed, which in the first place displays increased fluid intake, which will maintain the water-salt balance within the normal range, thereby ensuring an acceptable plasma viscosity.

Today, with this clinical picture of pathology, a diet developed by Soviet nutritionists is still used. It is referred to as "Diet No. 10" or "Table No. 10".

In the clinical picture, when the patient cannot eat on his own, he is fed through a tube with special balanced mixtures.

Diet for ischemic stroke

Ischemic stroke is an acute disturbance of cerebral circulation, the cause of which was a deterioration in the supply of blood to the tissues of the brain. After diagnosing this pathology, the patient begins to receive complex treatment, which necessarily includes a diet for ischemic stroke.

The essence of the restrictions is to reduce the intake of animal fats in the patient's body. Such a restriction will reduce the level of bad cholesterol, which is the basis of sclerotic plaques. But it is they who, accumulating in the vessels, become the cause of their blockage. And, as a result, they can become a catalyst for a stroke.

After receiving this diagnosis, the attending physician usually prescribes "Table No. 10" for the patient.

Diet for hemorrhagic stroke

Hemorrhagic stroke is an acute violation of cerebral circulation, which mainly occurs due to a violation of the integrity of blood vessels, the source of which, for the most part, is high blood pressure. A ruptured blood vessel results in cerebral hemorrhage.

The diet prescribed for hemorrhagic stroke is similar to the recommendations given earlier. The attending doctor ascribes to such a patient "Diet No. 10". In this case, special attention is paid to salt. It must absolutely disappear from the diet of such a patient.

Salt (NaCl), getting inside, accumulates liquid near itself, preventing its normal removal from the body. The increased water content in the cellular and intercellular space leads to an increase in blood pressure and a moment may come when the resistance of the blood vessels is inferior to the pressure. Their rupture occurs, which is the source of hemorrhage in the brain tissue.

In addition, foods high in animal fats should disappear from the table of a person who has suffered a hemorrhagic stroke. The amount of fluid consumed is also limited. These volumes are reduced to 1.2 daily liters.

It is very important to keep track of the tonometer numbers, especially in this situation. Therefore, in order to improve the situation, the attending physician gives recommendations on nutrition, especially focusing on products in which an increased amount of trace elements such as magnesium (Mg) and potassium (K) is noted. These chemical elements have a beneficial effect on the cardiovascular system, helping to regulate and pressure.

Diet for stroke and hypertension

Hypertension is a chronic disease determined by a constant or periodic increase in blood pressure. It is hypertension that is the main factor provoking a stroke.

As mentioned in the previous section, when a hypertensive crisis occurs, the risk of developing hemorrhagic stroke increases sharply, after which the patient requires urgent complex treatment.

The protocol of therapy without fail includes a diet for stroke and hypertension, which is designated "Table No. 10". The features of this dietary food have already been discussed in detail above.

The selection of products of this diet is aimed at improving the state of the body and preventing the development of hypertension, which can become a catalyst for stroke. The essence of the diet: a minimum of animal fats and salt, limiting water consumption to 1.2 liters. The meal schedule itself consists of at least four approaches (preferably five), portions should be small, but balanced in proteins, carbohydrates and fats.

Stroke diet menu

Strict observance of the recommendations of the attending physician regarding dietary restrictions allows creating favorable conditions for the patient's body for the fastest possible restoration of his lost functions. A correctly compiled diet menu for stroke, adequate medication treatment, all this will allow the patient to return to normal life as soon as possible.

At first, you may have to get nervous, making up the daily ration, but gradually the problem with its formation will disappear.

We are ready to offer several menu options for the day.

• Hercules porridge with milk.
• Toast with butter.
• Weak black tea.

Lunch: Banana.

• Vegetable soup with buckwheat.
• Fresh cabbage salad dressed with olive oil.
• Orange juice (freshly squeezed).

Afternoon snack: low-calorie cottage cheese with berries.

• Barley porridge.
• Cherry tomatoes.
• Fish soufflé in batter.
• Compote.

A couple of hours before the expected sleep, you should drink a glass of fat-free yogurt.

Another option:

• Cottage cheese casserole.
• Fruit jam.
• Green tea.

• A glass of low-fat yogurt.
• Bran bread.

• Beetroot.
• Easy sauté with steam cutlet.
• Fresh vegetable salad flavored with lemon juice and olive oil.
• Kissel.

• Herbal decoction.
• Galette cookies.

• Buckwheat.
• Fresh carrot salad.
• Chicken breast chop.
• Fruit jelly.

Two hours before the expected sleep, you should drink a decoction of rosehip berries.

Stroke diet recipes

To make it easier to start the fight for your health, we are ready to offer our respondents some recipes for a stroke diet that can firmly enter the menu of such a patient. At the same time, the compiled daily diet can be not only useful, but also tasty.

Summer fish soup

• Pour two liters of water into the cooking container and bring it to a boil.
• We clean and wash vegetables: onions, potato tubers, carrots.
• Cut them into medium-sized cubes and place in boiling water.
• Introduce pearl barley or rice washed in water several times there.
• From the moment of boiling, keep on low heat for twenty minutes.
• Cut the sea fish fillet into small pieces and put in the soup.
• Boil for another ten minutes.
• Before the end of cooking, add laurel and dill or parsley.
• Pour in three to four tablespoons of vegetable oil.

Chicken soup

• Pour two liters of water into a saucepan and bring it to a boil.
• Peel onions, potatoes and carrots, cut into cubes or cubes. Place in boiling water.
• Rinse the buckwheat and add to the cooking container.
• Cut the chicken breast (skinless) into portions. Fry a little on all sides in a little oil (you can use olive oil) and add to the vegetables.
• Bring the dish to readiness.
• Add chopped herbs before meals.

Lenten borsch

• Peel: onions, potato tubers, carrots, beets. Cut them up.
• Chop the cabbage and stew together with the vegetables in a saucepan with high sides and a thick bottom in a little sunflower oil until half cooked.
• Add tomatoes to stewed vegetables (possibly sauce or pasta, preferably homemade).
• Add water and keep on the stove for a quarter of an hour.
• Then add chopped garlic and herbs.
• Remove from stove.
• Put a slice of lemon directly into the plate.

Lean sour cabbage soup

• If the sauerkraut is sour enough, rinse it. running water... Place in a strainer or colander and remove excess moisture. Grind.
• Before stewing it (to improve its taste), it should be passaged a little in vegetable oil. One has only to make sure that the product does not dry out and does not change its color.
• Introduce water into the passivation and extinguish under the lid for an hour. The cabbage should be soft.
• In parallel with this, peel vegetables (carrots, onions). Cut into strips and half rings. In a skillet, pass lightly in refined oil. After a couple of minutes, add a spoonful of tomato paste (preferably homemade).
• Pass the flour separately: mash a small amount of it to a yellowish tint.
• Add the full amount of hot water to the container with cabbage.
• Introduce sautéed vegetables, bay leaves.
• If permissible by the recommendations of the attending doctor, salt and sugar.
• Add flour sautéing and simmer for another three minutes.
• Put celery, parsley or dill directly into a plate.

Soup with green peas

• Peel and chop all vegetables: potato tubers into cubes, leeks - rings, carrots - half rings.
• Pour a liter and a half of water into a saucepan and boil.
• Put vegetables in boiling water and keep them on low heat until cooked.
• Add green peas and hold on the stove for a little more.
• With the permission of the doctor, salt.
• Add chopped dill or parsley to the plate.

Carrot salad with apples

• Peel and chop the root vegetables of carrots on a beetroot (with large cells) grater.
• Peel the apples (if necessary, peel them as well). Cut into pieces. Sprinkle with freshly squeezed lemon juice (this simple method will keep light shade apples and add flavor).
• Sugar and salt (if a small amount is allowed by the doctor). If there is a categorical prohibition on taking salt, then do not salt.
• Add a little vegetable oil (better than olive oil, but any will do) and parsley leaves.
• Mix all ingredients.

Vegetable Salad

For its preparation, any vegetables are suitable, and if you wish, you can add berries with fruits. Here you can use all your imagination and add any vegetables, any combination of them to the salad. Suitable as a dressing: low-fat yogurt, light sour cream, lemon juice, vegetable oil, which, by the way, can also be varied.

Such dishes are healthy and varied. It is not a shame to put them even on the festive table.

Beet salad

• Bake two medium-sized root vegetables in the oven, peel and chop using a grater.
• Cut the pickles into small cubes.
• Peel the onions and cut into half rings.
• Mix all components and season with lemon juice, sugar and salt, vegetable oil.

Fish salad

• Take any sea fish fillet and boil in spices (bay leaf, peppercorns). Allow the fish to cool and cut into portions.
• Boil potatoes, carrots and beets in a separate container. Cool, peel and cut into small cubes.
• Grind pickles in the same way.
• Combine all ingredients, add salt and add vegetable oil, a little ground pepper.

Seaweed salad

• Boil carrots, peel, cut into strips or chop on a coarse grater.
• Peel the onions and chop finely.
• Combine seaweed with carrots and onions, season with vegetable oil (salt if necessary).

Baked potato tubers

• This is perhaps the easiest dish to make. Using a brush, thoroughly wash the potato tubers. Place them on a baking sheet and place in a preheated oven.
• After half an hour, you can get it out.
• The readiness of the product can be checked with a plug.
• This dish can be served with sauerkraut, salad from fresh or stewed vegetables, greens.

Boiled potato tubers with garlic and herbs

Peel the tubers and boil until tender. Drain the water. Lightly dry the finished tubers over low heat.

Sprinkle the potatoes with oil, sprinkle with chopped garlic, and top with any herbs. Let stand for a minute or two under a closed lid - this will allow the vegetable to soak in the aromas of garlic.

Dishes can be served on the table.

Monastic rice

• Rinse the rice grains thoroughly, changing the water several times. Boil water and add rice grains to it. The ratio of water and cereals should be 2: 1. Put on fire, bring to a boil and so stand for 10 minutes.
• After that, discard the porridge in a colander and let the water drain well.
• Take a frying pan or stewpan with high sides and a thick bottom. On it, in vegetable oil, grind the chopped onion, bringing it to a golden hue.
• Peel and grate the carrots on large cells. Add to passivation. Introduce tomatoes (they can be replaced with tomato paste or sauce). Put out some more, stirring gently.
• Add boiled rice to a saucepan. Salt everything, add sugar and herbs, a little ground black pepper.
• It is preferable to eat warm.

Pumpkin casserole

• Peel the pumpkin, cut into pieces and chop in any convenient way.
• Add flour (for 1 kg of vegetable - a glass of flour), salt, sugar.
• By mixing, get a homogeneous dough.
• Grease a baking dish and put the resulting dough into it.
• Place in a preheated oven.
• You can form the pancakes and cook in a preheated pan until cooked, frying on both sides.
• Serve with honey.

Herculean porridge casserole

• Boil oatmeal porridge in water or milk.
• Add two to three tablespoons of flour into it.
• To improve the taste, you can add banana, grated apple or other favorite fruit, nuts, sesame seeds.
• Add sugar and salt, if allowed by the doctor. Mix everything well.
• Put in a greased dish and bake in a preheated oven.
• Pancakes can be baked from the same "dough".
• Serve with jam, butter, honey.

When preparing desserts, you can use your imagination. Almost any fruit can be baked in the oven. Which, if desired, can be sweetened with honey, powdered sugar, cinnamon. For example, a baked apple can be sprinkled with sesame seeds or nuts.

You can make homemade apple marshmallows

• Apples should be washed and peeled. Cut into slices, remove the core. The peel can be left if it is not rough, because the maximum amount of vitamins and minerals is concentrated in it.
• Take an enamel pan (it should have a thick bottom).
• Pour in some water (about a centimeter layer). This is necessary so that the fruits do not burn until the moment they let their own juice.
• Place apple slices in a container and put on low heat. An hour is enough for soft varieties, while hard apples should stay on the stove for two to three hours. Do not interfere.
• After the pieces turn into a homogeneous mushy mass on their own. Remove the pot from the stove. Allow contents to cool.
• Discarding on a fine sieve, drain off excess juice. It can be drunk or rolled up for the winter as a separate dish, after adding sugar.
• Rub the gruel through a sieve, getting a delicate consistency.
• Preheat the oven to a temperature of 100 - 120 degrees.
• Place parchment paper on a baking sheet. On top of it, apply a layer of applesauce with a thickness of 4 - 5 mm. This is the optimum thickness to dry well and to come off the parchment perfectly.
• Place the baking sheet in the oven with the door open. This action is necessary so that moisture comes out better.
• When the candy is dry. Gently turn it over on the other side and hold it for another two to three hours.
• The pastila is ready. Now it can be cut into pieces for convenience: plates, diamonds or cubes.

Diet after stroke

The main principle of the restrictions imposed by the diet after a stroke is to minimize the amount of animal fats and salt in the patient's diet.

After all, salt retains fluid in the patient's body, its excess provokes the development of hypertension, the persistent high rates of which cause a stroke. A similar situation can happen against the background of excessive enthusiasm for diverse spices. Therefore, not only salt, but also almost all seasonings and spices, a large amount, as well as vinegar and hot sauces should be excluded from the list of consumed dishes.

It is worth paying more attention to those products that we buy in modern supermarkets. The overwhelming majority of them are stuffed with all kinds of stabilizers, dyes, flavor enhancers and flavorings that are undesirable even for a healthy person, not to mention an organism affected by a disease.

Restricting the consumption of animal fats helps to reduce the level of bad cholesterol, which reduces the number of atherosclerotic plaques that cause blockage of blood arteries.

You should also limit your sugar intake. Its daily amount is limited to 50 g. It should be remembered that this amount refers not only to pure sugar, but also to its presence in other products. Therefore, when purchasing this or that product, you should carefully familiarize yourself with its composition.

The daily diet of such a patient must necessarily include a sufficient amount of fiber, mainly of plant origin. It helps cleanse the body and prevents constipation, which is unacceptable in this situation.

From vegetable oils, preference should be given to rapeseed, olive and soy. You should not exclude the intake of meat and fish. It is only necessary to take into account their fat content, since only a lean product is recommended, the daily volume of which is 120 g.

A couple of times a week, you can diversify the table with seafood. You should increase your intake of fruits and vegetables by taking them in any combination and processing. We'll have to give up fresh muffins and pastries.

The number of meals throughout the day should be at least four, and the portions should be small. The last meal is no later than two to three hours before the expected bedtime. The daily amount of fluid taken is recommended in volumes of about one liter.

Due to the wide list of acceptable products, the patient's food can be healthy, tasty and varied. It should only be remembered that a number of products should not be overused. For example, an egg can be eaten no more than one in one or two days, while there are those that can be consumed no more than one or two times a week.

Diet 10 after stroke

The goal of any dietary restriction is to support the body, help it cope with the disease and normalize its condition with minimal losses. Diet 10 after a stroke (or as it is also called - table number 10) is aimed at improving the functioning of the cardiovascular system, the filtration system (liver) and excretion (kidney). Against its background, metabolic processes are activated, which trigger the mechanism of the fastest resuscitation.

The essence of the diet table number 10:

• Elimination of indigestible food.
• An increase in the volume of products containing substances useful for the body.
• Reducing the calorie content of foods.
• Cooking - steamed, boiled food.
• Decrease in the intake of substances that irritate the nervous and cardiovascular system, digestive organs.
• Lack of salt.
• Five meals a day in small portions.

What is allowed on the diet:

• Liquid meals (0.25 - 0.4 kg one time).
  • Pure soups made from vegetables with or without cereals.
  • Milk cups.
  • Lenten borscht.
  • Porridge is a mess made from various cereals, with the exception of semolina.
  • Beetroot.
  • They can be flavored with herbs, lemon juice and sour cream.
• Bakery products:
  • Made from first or second grade flour. The bread product should be yesterday's, a little dry.
  • Galette cookies.
• Any meat is allowed, but not fatty. It can be boiled or baked. Jellied meat is allowed.
• Lean sea fish, boiled or baked. Seafood.
• No more than one egg per day:
  • Soft-boiled.
  • Protein omelet.
  • Steam or baked omelet with herbs.
• Under normal perception, milk. Acceptance of kefir, yoghurts, yogurt, fermented baked milk, cottage cheese and dishes based on them is welcomed:
  • Syrniki.
  • Casserole.
  • Cheesecakes with fruits.
• Fresh berries and fruits and after processing.
  • Kissels and compotes.
  • Jelly and candy.
  • Dried fruits.
  • Mousses.
• Any cereals (except semolina) and dishes made from them are allowed. For example, pudding or porridge.
• Boiled pasta.
• Almost all baked vegetables are steamed or boiled. In small quantities - raw.
  • Salads.
  • Saute.
  • Casseroles.
  • Vegetable lasagna.
  • Stuffed.
• Sweet foods that are quite capable of replacing dessert:
  • Homemade jam.
  • Marshmallow and marmalade, caramel.
• From drinks:
  • Green or not strong black tea.
  • Fruit, berry or vegetable juices.
  • Coffee drinks with milk.
  • Herbal tinctures, teas and decoctions.
• From fatty foods:
  • Butter.
  • Any vegetable oil.

• Fatty types of fish and meat and canned food from them.
• Heavy broths cooked with meat, mushrooms, fish, or legumes.
• Freshly baked baked goods and baked goods.
• Smoked foods and pickles.
• Mustard sauces.
• Conservation.
• Black and red caviar.
• Chocolate-based confectionery.
• Radish.
• Sausage and sausage products, especially considering their dubious production.
• Pickled vegetables.
• Garlic.
• Natural coffe.
• Products based on puff pastry.
• Sour cream (in small quantities).
• Pancakes and pancakes.
• Sauces based on hot spices.
• Sorrel and spinach.
• Grape juice.
• Cheese with a high fat content, feta cheese.
• Hard-boiled or scrambled eggs.
• Dishes based on legumes.
• Any mushrooms.
• Onion.
• Fruits containing coarse fiber.
• Horseradish sauces.
• Cocoa.
• Radish.
• Fats of animal and culinary origin.

Diet after a stroke for every day

The severity of the patient's condition after a stroke is different. Therefore, if the patient after the attack has lost the chewing function, he is fed through a catheter. For this, either specialized mixtures or nutrients are used.

Patients with less severe pathology eat independently. But if a person is fed the same type of food, even if it be black caviar with pineapples, it becomes boring, and even for the human body, such an approach to nutrition will not be beneficial. Therefore, the diet of a stroke should be varied, since the diet after a stroke for every day allows for the opportunity to eat not only healthy, but also varied and tasty.

Stroke diet is not a temporary measure that, after health recovery, can be further ignored. Those recommendations that she carries should forever become a habit and become an integral part of the lifestyle. People who introduced it into their everyday life have protected themselves from many health troubles that are associated with disturbances in the work of the cardiovascular system. Only an attentive attitude to yourself and your health, rejection of bad habits, "healthy nutrition", healthy image life will give you the opportunity to feel great, even if you are far from ...

A person who has suffered a stroke must be in rehabilitation for at least three years. Of course, the violation of cerebral circulation does not pass without a trace. Some patients recover the lost brain functions in less than six months. Others need long-term treatment, the use of remedial gymnastics, special exercises that develop speech, and small skills in everyday movements.

A very difficult situation in patients who have lost the ability to self-service, to move. Relatives are also experiencing difficulties. Now you have to organize care, you cannot leave a loved one without support.

Proper nutrition after a stroke is part of the planned rehabilitation measures, helps to prevent recurrent hemorrhagic or ischemic stroke.

Basic requirements for the organization of the patient's meals

The patient's nutrition in the hospital depends on the severity of his condition. If the patient is in a coma, then the necessary components are injected intravenously with the help of special solutions. Another option is an individual table. Liquid products (milk, eggs, pureed soup) are prescribed, which are injected with a syringe to Jeanne through a nasal catheter into the stomach.

When the patient regains consciousness, his ability to eat on his own, hold a spoon, and swallow food becomes more understandable. With the loss of the motor function of the right or left hand, they begin to gradually accustom him to control the other, help to master the previously habitual movements, literally feed from a spoon and a drinking cup.

At home, you should continue to master the skills. Do not rush, scold the patient, or despair. This is very reflected in the desire to recover.

Take care of comfortable shatterproof food and drink utensils, napkins, towel, tray

Meals should be split into 4–5 meals. Post-stroke portions should be kept small. All food should be reheated, but not very hot or cold.

Basic dietary requirements

The diet after a stroke must necessarily contain:

• a sufficient amount of proteins and carbohydrates, which provide the brain with plastic materials to build new connections;
• the obligatory minimum of fats rich in high-density lipoproteins to support the functioning of the liver and blood vessels;
• vitamins and minerals, which are an essential part of enzymes;
• antioxidants to enhance the saturation of brain cells with oxygen and fight tissue hypoxia;
• substances that strengthen the vascular wall of the arteries;
• electrolytes potassium, sodium, magnesium, calcium in a balanced ratio for the correct conduction of impulses between neurons.

Diet dishes after a stroke are prepared only boiled or stewed. Frying is strictly prohibited due to too high cholesterol content

Food with a liquid or semi-liquid consistency is preferred. It is more easily swallowed and absorbed by a sedentary person.

It is necessary to take into account the compatibility of individual products with medicinal products. Ask your doctor exactly what you can take before meals, and what only after.

To prevent the development of an atherosclerotic process in the vessels of the brain, it is recommended to teach the patient to an anti-cholesterol diet.

What foods should be discarded?

To prevent an increase in the level of low-density lipoproteins, which enhance the construction of cholesterol plaques in blood vessels, you will have to give up your usual diet, in particular:

• fatty foods (meat, sour cream, fat milk, butter, cream cakes, cooking oils, mayonnaise);
• light carbohydrates, since they are converted into fats during absorption (rich bread and rolls, sweets, chocolate, candies);
• hot sauces, seasonings rich in salt and pepper due to water retention in the body and an increase in the load on blood circulation;
• smoked meat and fish products;
• strong coffee, alcohol, fizzy drinks.

It is allowed to eat no more than two eggs per week.

Do not use salt during cooking. It increases blood pressure, retains fluid. Salting is carried out in a plate at the rate of 1 teaspoon per day.

Fruits and vegetables contain antioxidants, chemical compounds that bind free radicals and cleanse vessels from toxins

What foods are not harmful after a stroke?

The post-stroke diet is based on lean meats, seafood, fruits and vegetables.

• poultry meat (excluding fatty duck), veal;
• sea ​​fish contains a lot of unsaturated fatty acids, which prevent the deposition of harmful fractions of cholesterol, so it is very useful for brain pathology;
• you need to replace animal fats with vegetable oils: olive, sunflower, linseed, rapeseed, use them for dressing salads;
• potassium is an important participant in the transmission of nerve impulses, sources of potassium: vegetables, fruits (raisins, bananas, dried apricots), whole grain cereals, not cereals;
• are considered especially healthy vegetables and dark blue fruits (grapes, blue cabbage, eggplants, blueberries), they contain the necessary anthocyanin substances that can reduce the risk of recurrent stroke;
• it is useful to include grated apple, pumpkin in the patient's diet, alternate salads from carrots and beets;
• in addition to an increased cholesterol level, an activating effect on the development of atherosclerosis of homocysteine ​​has been established; it can be reduced with the help of products with vitamin B 6 (walnuts, spinach, broccoli, sunflower seeds, wheat seedlings);
• you should be careful about dairy products: even low-fat species contribute to intestinal bloating, pressure on the diaphragm (this is a negative property of legumes), so they can be used only if the patient does not have stool retention;
• bread is recommended with seeds, bran;
• instead of coffee and strong tea, use healthy herbal teas or green tea with mint, lemon balm, rosehip drink.

We offer small culinary tricks to prevent negative emotions in the patient.

1. To make food with limited salt tasty, you can add crushed garlic, parsley, dill, seaweed.
2. If the patient cannot swallow solid food, it is necessary to cook everything in the form of mashed potatoes or purchase high-quality baby food in jars from the store.
3. The blender will help grind the vegetables into a mass. But you should make sure that the resulting dish is warm.
4. In case of constipation, the menu should include a decoction of figs, dried apricots, prunes, drink it on an empty stomach. In the evening, be sure to give kefir.
5. Legumes are very useful, they contain folic acid, which activates the group of vitamins B. If the patient has difficulties with daily bowel movements, they should not be cooked.

Nutritionists do not advise to independently decide on the addition of immunostimulants (ginseng, aloe) to the patient's drinks. They are contraindicated in hypertension. It is necessary to consult a doctor.

Prepared on the basis of linseed oil with cumin extract, has valuable qualities

An example of a one-day home menu for a sick person

In the morning, breakfast after hygiene procedures:

• liquid low-fat cottage cheese, diluted with milk;
• toast smeared with honey;
• green tea with mint.

After 1.5-2 hours - a banana.

For lunch:

• soup with vegetable broth, seasoned with buckwheat;
• steam cutlet with grated carrot and cabbage salad;
• freshly squeezed fruit juice or grated apple.

For an afternoon snack: chicory drink with dry biscuits.

For dinner :

• steamed fish with mashed potatoes;
• prune compote.

Shortly before bed: a glass of yogurt or kefir.

Since many are lost when it is necessary to cook boiled dishes, we give dietary recipes.

Porridge with pumpkin

You can cook with rice, millet or mix them in half to taste.

Peel the pumpkin, cut into cubes, add water (2-3 cups) and cook for 10 minutes.

Add washed millet or rice (to remove gluten, it is better to pre-pour them with water for 2 hours) and cook for another 15 minutes, stirring.

Once ready, wrap the pan tightly with a warm cloth and leave the porridge to sit.

Add a teaspoon of butter to a plate. You can replace it with honey.

Beetroot salad

Boil well-washed beets in a saucepan for 30-40 minutes. There is no need to wait for complete softening. Nutritionists say that if the beets are boiled for 2 hours, then all the beneficial properties are lost.

Grate on a coarse grater.

Add finely chopped garlic, parsley, dill.

Season with linseed or sunflower oil (it is believed that for the inhabitants of Russia these species are more “native” than olive oil, since our ancestors hardly lived in the Mediterranean regions).

Do not forget that the food of a patient who has suffered a stroke should not contain allergenic substances. Therefore, if you notice a rash on the body, traces of scratching, you need to figure out what caused them. An important point: cook and feed a loved one with good feelings. Only such nutrition will help him get back on his feet.

Post-stroke nutrition is an important part of rehabilitation interventions that complement mainstream treatment. The concept of rehabilitation and lifestyle correction, in addition to diet, includes exercise, rejection of bad habits, normalization of body weight. In the absence of complications, these interventions usually begin about three to six days after the attack.

Diet for patients after acute cerebrovascular accident is not a temporary measure.

Principles of food selection after a stroke

Make up correct diet after a stroke, it should be under the guidance of a doctor or dietitian. The specialist will tell you what you can eat and drink after a stroke, which dishes can worsen the patient's condition, and which, on the contrary, will be useful, the compatibility of products is also important. Sample menu taking into account individual indications, it is usually developed for a week, then the patient or his relatives can make up the diet themselves in the same way.

Proper nutrition for bedridden patients after a stroke is selected taking into account the body's needs for quick and effective rehabilitation, which largely determines the further prognosis. It should be light and nutritious.

In older people, after a stroke, depression often develops, and they may refuse to eat. It is necessary to find an approach to such patients, close people and the attending physician can help with this. If it is impossible to take food by the patient after a stroke on his own (especially in the first days), the patient has to feed the patient with nutritional mixtures through a probe.

Nutrition rules for ischemic stroke and hemorrhagic stroke are similar - in both cases, diet number 10 is prescribed (table 10 according to Pevzner). Nutrition for ischemic stroke, which is predominantly of an atherosclerotic nature, also involves a significant restriction of animal fats in order to lower cholesterol levels. When compiling a menu for patients after hemorrhagic stroke in the early period, it is necessary to take into account the restriction in the use of liquid (no more than 1.5 liters per day) and salt.

It is recommended to adhere to proper nutrition after a stroke constantly, to prevent recurrence of acute cerebrovascular accident and other adverse consequences.

Meal mode

After a stroke, a person is recommended fractional meals. This means that food must be taken in small portions and often, at approximately the same time intervals - it is important to adhere to the regime, that is, food intake at certain hours. This approach allows the body to extract maximum nutrients from food, improve intestinal activity, avoid food overload and hunger, and people with increased body weight - to normalize it.

Principle fractional nutrition suggests at least 5-6 meals: three main (breakfast, lunch, dinner) and 2-3 additional. Last time per day, food is taken no later than three hours before bedtime.

What can you eat after a stroke

The nutritional menu for a cerebral stroke should be balanced, it should contain complex carbohydrates, easily digestible proteins, fats (mainly vegetable). The daily diet should contain a sufficient amount of fiber, which helps to normalize digestion and stool. A list of foods that are recommended for the recovery period after a stroke:

• porridge;
• vegetables and dishes from them;
• fruits, dried fruits;
• berries (especially blueberries, viburnum, cranberries);
• lean meat, fish, seafood;
• eggs (1 egg every 2 days);
• dairy and fermented milk products;
• vegetable oils for dressing dishes.

The amount of fluid consumed affects the rheological properties of the blood, therefore, it must be agreed with the attending physician.

What should be limited in the diet

Immediately after a stroke, it is necessary to give up the use of salt, later, after the patient's condition has stabilized, you can gradually introduce it into the diet, bringing it to 5 g per day, no more.

An approximate menu, taking into account individual indications, is usually developed for a week, then the patient or his relatives can make up the diet themselves in the same way.

The following should be excluded from the diet:

• canned food, pickles and pickles;
• fatty, fried in oil, smoked dishes;
• strong meat and fish broths;
• sausages;
• mushrooms;
• cocoa and products from it;
• confectionery with fat content;
• mustard, horseradish, mayonnaise.

It is necessary to give up fast food, snacks and other "junk" food.

Alcohol is strictly prohibited. In the late recovery period from alcohol, a small amount of natural red dry wine is allowed, any other types of alcohol, including beer and cognac, are not allowed.

You can not use spices, especially hot and pungent, vinegar, hot sauces. It is necessary to limit the consumption of sugar (no more than 50 g per day), while it should be remembered that the daily rate implies not only sugar in pure form but also its content in other products. With the development of a stroke against the background of diabetes mellitus, it is recommended to completely abandon sugar, replacing it with a small amount of natural honey or sweeteners, for example, stevia.

Diet after a stroke: table 10 according to Pevzner

Diet Table 10 is designed to help improve the functioning of the cardiovascular system, kidneys, liver, therefore it is recommended for stroke patients.

Diet table 10 implies giving up food that is difficult to digest, reducing the total calorie content of foods, limiting foods that negatively affect gastrointestinal tract, cardiovascular and nervous system. Fried, smoked, pickled and canned foods should be avoided. Food should be boiled, stewed, baked, or steamed.

The menu includes first courses (vegetable soups with and without cereals, lean borscht, beetroot soup), sour cream is allowed, lemon juice, greenery. Bakery products must be made from flour of the first or second grade, it is recommended to eat dried bread, biscuit biscuits.

Alcohol is strictly prohibited. In the late recovery period, a small amount of natural dry red wine is allowed from alcohol, any other types of alcohol, including beer and cognac, are not allowed.

Eggs can be boiled soft-boiled, you can also make an omelet from proteins, baked or steamed omelet with herbs.

In the absence of individual intolerance, it is recommended to include milk in the daily menu, fermented milk products (kefir, yogurt, yogurt, fermented baked milk, cottage cheese) and dishes made from them are useful.

Vegetables should be eaten both raw and thermally processed, as well as berries and fruits. From sweets, honey, natural jam, marmalade, marshmallows, caramel, marshmallows, fruit jellies and mousses are acceptable.

From drinks, weak tea with lemon, natural juices, jelly and compotes from fresh fruits, dried fruits and berries, green and herbal tea are allowed. In the late recovery period, the use of natural coffee with milk is occasionally allowed.

Diet for patients after acute cerebrovascular accident is not a temporary measure. It is recommended to adhere to proper nutrition after a stroke constantly, to prevent recurrence of acute cerebrovascular accident and other adverse consequences.

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