Managing stroke with good nutrition

Did you know that every hour, six Malaysians suffer a stroke?

Stroke is a devastating illness that affects a staggering 15 million people globally, and an estimated 40,000 Malaysians each year.

It is the third leading cause of death in Malaysia and the leading cause of disability, often severely impacting the quality of life of the people it touches.

Two-thirds will suffer from a disability, such as language, cognitive function or motor skills impairment. The type of disability corresponds to area of the brain that has been damaged.

Perhaps one of the most concerning aspects about a stroke is that it can happen to anyone, anywhere and at anytime, and often without warning.

Mark, fit, active and in his late 20s, was arguably enjoying his prime years when he collapsed whilst jogging at his local park.

Luckily for him, the first responder was the jogger behind him, a cardiologist, who performed CPR and saved his life.

When Mark finally woke from his coma, he was diagnosed as having suffered a massive stroke, which left him with a severe speech impediment and extensive memory loss.

No longer able to function independently, Mark faced a long rehabilitation.

As with 80% of stroke patients, he had suffered from an ischaemic stroke, which occurs as a result of a blockage within a blood vessel that cuts off vital blood flow to the brain.

To minimise the risk of stroke, eat a balanced diet that is low in fat and salt, and increase your intake of fruits and vegetables. Photo: AFP

Diet and nutrition play a crucial role not only in preventing the risk factors that could lead to a stroke, but also in supporting a patient’s recovery. Good nutrition provides essential nutrients and assists the body’s recovery from the negative effects of a stroke.

A lack of good nourishment can lead to further health complications and greater incidences of infection, pressure sores, malnutrition, dehydration, urinary and respiratory tract infections.

Such conditions may ultimately result in a longer hospital stay for patients, and in some instances, an elevated risk of death.

Dysphagia, a condition where patients are unable to adequately consume food due to difficulty in chewing and swallowing, is a major risk for malnourished patients.

In fact, malnutrition affects as many as three in five stroke patients,

The condition creates challenges in ensuring that patients are able to maintain a healthy diet and weight range.

Stroke patients suffering from dysphagia are 2.4 times more likely to experience malnourishment. As a result, a dysphagic patient’s total nutritional requirements is substantially reduced.

As a caregiver, it is important to be aware of the adverse effects of dysphagia and provide the necessary support and care to ensure stroke patients eat a nutritious healthy diet and regain any weight loss incurred during the critical rehabilitation period.

Malnutrition is a crucial factor in stroke patient management and can be prevented with the right nutritional intervention.

Patients who are unable to swallow may require parenteral feeding, which entails delivery of nutrients into the bloodstream via a drip; or enteral feeding, commonly referred to as tube feeding, where nutrients are supplied via a nasogastric tube to the patient.

These two methods are generally applied in a hospital or institutional setting.

In instances where eating is compromised, a special nutritionally balanced oral formula containing a blend of high quality protein (e.g. whey protein and a combination of soluble and insoluble dietary fibre with prebiotics) is often used to provide long-term nourishment to help meet the nutritional needs of stroke patients.

If you have previously suffered a stroke, the probability of a recurrent stroke is high. Without treatment, medical intervention and lifestyle adjustments, the risk of suffering another stroke can increase by more than 40% within five years of the first stroke.

Recurrent strokes often have a higher rate of death and disability.

Although a stroke can happen to anyone at any time, certain groups of people are at higher risk: the elderly, people with diabetes, smokers and those with a history of stroke, heart disease and hypertension.

To minimise the risk, eat a balanced diet that is low in fat and salt, and increase your intake of fruits and vegetables.

Importantly, cut back on foods high in saturated fats as they are associated with high cholesterol and an increased risk of cardiovascular disease.

The health benefits associated with a high dietary fibre intake has long been heralded for its role in reducing the risk factors that lead to a stroke.

Soluble fibre has the ability to reduce cholesterol and regulate the body’s use of sugar to keep blood sugar levels in check, while insoluble fibre adds bulk and softness to stools, thus, promoting bowel regularity and good gut health.

The best sources of dietary fibre are raw or cooked vegetables such as broccoli, carrots and green leafy vegetables, wholegrain products and legumes (e.g. dried beans, lentils, split peas).

The National Health and Morbidity Survey (NHMS) 2015 by the Health Ministry showed that 94% of Malaysian adults fail to consume enough fresh fruits and vegetables.

For those who lack adequate fibre intake, there are fibre supplements available in many forms that allow them to increase the amount of fibre in their diet.

It all begins with good nutrition.

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This article is brought to you by Nutren Fibre.

Source : Star2.com