In moderation, says UCLA neurologist Jeffrey L. Saver, caffeine intake is fine for patients who have suffered a stroke.
Studies examining the association between coffee and stroke have had mixed results. While most of the evidence seems to indicate that coffee can actually help reduce the risk of stroke, it can also increase stroke risk in people with certain conditions.
To recap, your best choices are hydrating beverages that contain minimal calories, sugar or salt. Reach for water, coffee or tea most often. And keep a water bottle handy – the visual cue reminds you to keep sipping.
Consider red wine as your first choice, which some studies suggest might help prevent heart disease and stroke. Watch your portion sizes. A standard-sized drink is a 5-ounce glass of wine, 12-ounce beer, or 1.5-ounce glass of hard liquor.
You should limit sweets, cakes, biscuits and processed and fatty meats. It's important to also switch the saturated fats in your diet for unsaturated fats and to reduce your salt intake by avoiding high-salt foods like processed meats, salty snacks and ready-made soups, as well as not adding salt to foods.
Physical therapy uses exercises to help you relearn movement and coordination skills you may have lost because of the stroke. Occupational therapy focuses on improving daily activities, such as eating, drinking, dressing, bathing, reading, and writing.
Evidence from observational studies suggests higher potassium intake is associated with a 24% lower risk of stroke. They conclude that increased potassium intake is 'potentially beneficial' to most people who have normal kidney function for the prevention and control of high blood pressure and stroke.
High-fat dairy was not associated with the risk of incident stroke, but each 100 g/day was associated with a 12% reduced risk of fatal stroke. Total dairy products or other subgroups, such as low-fat milk, yogurt and cheese, were not associated with incident or fatal stroke risk.
Promote dairy products such as milk, cheese and yoghurt which are high in calcium and have protein. Avoid low-calorie, low-fat and low-sugar foods as these are “empty calories”.
1–3 Months Post-Stroke
“The first three months after a stroke are the most important for recovery and when patients will see the most improvement,” says Raghavan. During this time, most patients will enter and complete an inpatient rehabilitation program, or make progress in their outpatient therapy sessions.
Data from three studies showed that drinking one to four cups of coffee a day can raise your chances of DVT by 11%, and if you drink more than five cups a day, you can lower your odds by 25%.
Substances in coffee, such as antioxidants, may reduce your risk of stroke by lowering your blood pressure, your LDL cholesterol, and more.
The initial recovery following stroke is most likely due to decreased swelling of brain tissue, removal of toxins from the brain, and improvement in the circulation of blood in the brain. Cells damaged, but not beyond repair, will begin to heal and function more normally.
High blood pressure is the leading cause of stroke and is the main cause for increased risk of stroke among people with diabetes.
1. Fruits and vegetables
Foods high in potassium, such as sweet and white potatoes, bananas, tomatoes, prunes, melon and soybeans, can help you maintain a healthy blood pressure — the leading risk factor of stroke. Magnesium-rich foods, such as spinach, are also linked to a lower risk of stroke.
Researchers found that people who ate an egg every day had an 18% lower risk of dying from cardiovascular disease and a 28% lower risk of experiencing a deadly hemorrhagic stroke, compared with people who didn't eat eggs.
Avocados (Oleic Acid)
This is an ideal nutrient to include in your diet after a stroke, especially if you struggle with cognitive difficulties. One food that is rich in oleic acid are avocados, which are also a great source of antioxidants.