A brain vascular disease, also known as stroke, is a serious threat to life ‘ s health. In addition to actively cooperating with the treatment and rehabilitation of doctors, reasonable dietary adjustment is an important part of rehabilitation and prevention of relapse.
First, control of total calorie intake is essential. People in the brain tend to experience reduced activity, and there is a need for a reasonable determination of the daily caloric requirements, based on their physical condition, age, sex, activity, etc., to avoid overheat leading to increased body weight. Generally, there is an appropriate reduction in the intake of staple foods and an increase in the proportion of coarse grains, such as oats, rough rice, whole wheat bread, etc. These coarse grains are rich in dietary fibres, which not only increase abdominal saturation and reduce intake of other high-heat foods, but also promote intestinal creeping and prevent constipation. constipation is a problem that cannot be ignored for patients in the brain, and heavy defecation can lead to increased blood pressure and increase the risk of reoccurrence in the brain.
Second, adjusting fat intake is key. Reduced intake of saturated and trans-fatic acids, which are found mainly in animal fats (e.g. pig oil, butter), fried foods, pastries, butter, butter, etc. They increase cholesterol levels in blood, promote the scalding of arteries and increase the risk of vascular congestion. Instead, ingestion of unsaturated fatty acids, such as olive oil, fish oil, nuts, etc., should be increased. Unsaturated fatty acids contribute to the reduction of cholesterol, the protection of intravascular cells and the improvement of blood circulation. In particular, deep-sea fish oil contains fatty-3 acids, which are resistant to inflammation and haemobolism and are very useful for the rehabilitation of patients in the brain. However, the intake of nuts should not be too high because of the high heat, which is sufficient for a small set of units per day.
The protein intake must be sufficient and of good quality. Protein is a nutrient necessary for the physical restoration and maintenance of normal physiological functions. People in the brain can choose food with high-quality proteins such as skinny meat, fish, beans, eggs and milk. Skin meat and fish are rich in high-quality animal protein, and their amino acid composition is close to the human body and easily absorbed. Vegetables are a high-quality source of plant protein, such as soybeans, black beans and soybeans, which are also rich in soybeans and have some resistance to oxidation and regulating blood resin. Eggs are a nutritious food, but because of their high cholesterol content, it is recommended that one or two be consumed per day. Milk, rich in calcium and high-quality protein, is also important for maintaining the bone health of patients in their brain, who can drink 250 – 500 ml per day.
Increase dietary fibre intake. In addition to the rough grains mentioned earlier, vegetables and fruits are an important source of food fibre. Vegetables such as spinach, celery, broccoli and carrots should, to the extent possible, diversify their options to ensure a wide variety of vitamins, minerals and antioxidants. Fruits such as apples, bananas, oranges, strawberries, etc., are rich in vitamin C, fruit glue, etc., which helps to reduce cholesterol and promote vascular health. Vegetables more than 500 grams per day, fruit 200 – 300 grams. Dietable fibres absorb moisture in the intestinal tract, soften defecation and prevent constipation, while reducing blood sugar and cholesterol levels.
Controlling salt intake is an important measure to prevent hypertensive and re-emergence in the brain. High salt diets can cause sodium ion to remain in the body, increase blood capacity, increase blood pressure and increase the burden on the heart and blood vessels. The daily intake of salt to patients in the brain should be below 5 g, which includes the salt in the food itself and the salt added during cooking. To reduce the consumption of pickled foods, such as pickled vegetables, pickled meat, ham and salted fish, which contain extremely high levels of salt. In cooking, vinegar, lemonade, spices, etc. can be used instead of part of the salt in order to improve the taste of food.
In addition, care should be taken by patients in their head to balance and regularize their diet. Timed meals are provided in order to avoid heavy consumption. Reduced consumption of spicy, irritating foods such as peppers, peppers, coffee, tea, etc., may stimulate the blood vessels and cause blood pressure to fluctuate. The cessation of alcohol is also essential, as smoking can damage the inside of angiogenesis and accelerate the sclerosis of the artery samples, while excessive drinking can increase blood pressure, affect lipophyte and increase the risk of relapse in the brain.
The dietary adjustment is even more special for people in the brain who have difficulty swallowing. A choice may be made between paste or mud-like foods, such as the slurrying of vegetables and fruit, and meat pine or meat pine, in order to make it easier for the patient to swallow. At the same time, attention should be paid to feeding positions, generally by taking a seat or half-bedroom, avoiding the use of flats and preventing food from being missorted. Eat carefully and slowly, each food should not be too much, confirming that it is completely swallowed and then eating again.
The dietary adjustment of patients in the brain is a long-term process that requires the joint efforts and commitment of the patients and their families. The provision of adequate nutritional support to the body through a reasonable diet will help to improve the physical condition of the patient, improve the effectiveness of rehabilitation, reduce the risk of relapse in the brain and enable better reintegration into the family and society.
