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Health

Rehabilitation

Stroke nutrition guidelines for optimal health

4. April 2023 ● 4 minutes

Food for a healthy diet: vegetables, fish, nuts

Nutrition as the key part in health and well-being of stroke survivors

A healthy, balanced diet is a critical part of a healthy lifestyle in general, and especially after a stroke. Healthy foods can drastically reduce the risk of experiencing a stroke in the first place. But even after a stroke, patients can benefit greatly from a nutrition plan and individualized food intake strategies. Selected foods can not only influence recovery, but also create healthy routines for everyday life in the long term.

Stroke: the need for reorientation

After a stroke, nutrition plays a key part in the health and well-being of survivors. Following stroke nutrition guidelines improve stroke recovery and establish ongoing healthy habits. Patients who experience a stroke face new nutritional challenges. Some patients struggle to get enough of the food and nutrients they need, which results in malnutrition. One study found that about one-fifth of patients with acute stroke are malnourished when admitted to the hospital. Poor nutrition can reduce a person’s muscle strength, resistance to infection, and ability to heal wounds.

The effects of stroke on nutrition

A patient’s nutrition may worsen due to stroke-related symptoms and impairments. These could include:

Dysphagia (difficulty swallowing)
Low appetite, often caused by medications or side effects
Memory issues, such as not recalling the last time they ate
Reduced consciousness and time awake
Reduced mobility
Weakness in the arm or face

Nutrition after stroke with limited arm mobility.

Proper nutrition after stroke is only one aspect; often patients' motor skills are also impaired, making eating difficult.

Interdisciplinary approach to stroke therapy

To address these challenges, patients after stroke can benefit from rehabilitation, including a multidisciplinary team consisting of occupational therapists, dieticians, speech therapists, physical therapists and the treating specialist doctor:

Physical therapy: support in the acute phase with postural and trunk control, independent sitting and walking, as well as muscle building – all these are important factors that enable independent eating and are essential for functioning digestion
Occupational therapy: assistance with arm activity, accompaniment while eating, advice on aids to restore muscles and coordination while consuming food when eating as usual is no longer possible due to paralysis
Speech therapy: help with swallowing disorders (dysphagia), with (re)learning speech, etc., to become more confident and coordinated again when eating and drinking
Dietology: advice on food and creation of a diet plan or development of dietary guidelines to supply the body with sufficient nutrients

All these disciplines can be used to influence and support nutrition after a stroke to approach therapy in an interdisciplinary and holistic way – of course always in consultation with the treating physician.

Stroke food and nutrition tips

People who have had one stroke are at risk for another stroke in the future. About 25% of the patients in a stroke unit have had a previous stroke. By following stroke nutrition guidelines, stroke survivors can reduce their risk of having another stroke. For example, one study found healthy lifestyle choices, including good nutrition and cardiovascular exercise, can reduce the risk of stroke by approximately 80%.

First, stroke patients should work with medical providers to determine their full range of nutritional needs. For example, a patient with dysphagia should focus on improving safe swallowing. It may also help to know what positions are safest to eat in, the best consistency of foods, and other strategies patients can use to eat and drink safely. These recommendations are unique for every patient.

Some nutrition tips to reduce a person’s risk of stroke

The American Heart Association (AHA) recommends getting most of your food from plants. Choose whole foods more often than processed foods.

Include low-fat dairy products, fish, legumes, and lean meats

In addition to plant-based foods, the AHA recommends getting protein from low-fat sources. These foods include non-fat and low-fat dairy, fish, and lean meats such as chicken and turkey. And legumes (beans, lentils, and peas) have protein, fiber, and vitamins and minerals. Consider choosing lean meats over red meat, which has higher amounts of fat and cholesterol.

Match your energy intake to your energy needs

Food has calories, which the human body turns into energy. Some stroke patients have higher calorie needs after a stroke. This is because acute illness and recovery can demand more energy. A dietician can help patients understand how many calories they need each day and help them meet that goal.

Limit foods that increase stroke risk

The AHA recommends limiting foods, including:

Alcohol (no more than one drink a day for women, two drinks a day for men)
Cholesterol (found in red meats, whole milk, and fried foods)
Processed foods (such as cereal, bacon, and bread)
Salt (less than 6g a day, which is one level teaspoon)
Saturated fat (found in butter, cheese, and ice cream)
Sugar

Nutrition after stroke: advice for patients

Nutritionists and dieticians can determine individual energy needs after a stroke and create a nutrition plan based on those needs.

A lack of proper nutrition can affect a patient’s survival and ability to regain function after stroke. Patients can improve their health and well-being by working with medical professionals and following stroke nutrition guidelines.