A stroke occurs when the blood supply to the brain is interrupted or reduced, thus preventing brain tissue from getting oxygen and nutrients. A stroke is a medical emergency, and immediate care is essential. Early action can reduce brain damage and other complications.
Up to 80% of stroke cases can be prevented by adopting a healthy lifestyle and consuming a balanced diet. Eating right can reduce the risk of cholesterol deposition in the arteries, which is one of the main risk factors of stroke. Here are some nutritional tips to help reduce your risk of stroke:
Intake of fruits and vegetables: eating fruits and vegetables rich in dietary fibers effectively eliminates cholesterol present in the gastrointestinal tract through stool.
Consumption of foods rich in omega-3: foods such as fatty fishes like herring, salmon, and sardines, help prevent stroke as they contain omega-3, which is made up of polyunsaturated fatty acids, which increase the level of good cholesterol and decrease the level of bad cholesterol.
Avoid foods rich in bad cholesterol: intake of fried foods and red meat should be avoided as they contain high levels of bad cholesterol, increasing the risk of stroke. Baked or steamed foods are healthier alternatives.
Incorporate more lean proteins: chicken, fish, and legumes such as beans, lentils, and peas are good sources of proteins and help reduce the chances of stroke.
Limit salt intake: sodium is the main constituent of salt, the consumption of which should not exceed 1500 mg if you are healthy. However, the salt intake needs to be significantly reduced for patients suffering from medical conditions such as high blood pressure as it may increase the risk of heart diseases and stroke.
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