Brain haemorrhage is a cerebrovascular disease that seriously endangers the health of the brain and, when it occurs, requires not only timely medical treatment, but also a vital role for diet in the rehabilitation process. A reasonable diet helps to control the condition, promote physical recovery, prevent further haemorrhage and provide a solid basis for the patient ‘ s path to recovery.
I. EQUIPMENT EQUIPMENT IN THE FAR
During the acute period of brain haemorrhage, patients are usually more seriously ill and may be associated with mental disorders and difficulties in swallowing. At this point in time, the primary task of the diet is to ensure the provision of nutrition while avoiding coughing and snorting. For patients who are conscious and who are normal to swallow, light, digestible, fluent or semi-fluent foods such as rice soup, powder, vegetable soup, egg paste, etc. may be given. These foods are easy to swallow, do not impose an excessive burden on the gastrointestinal tract and provide some energy and nutrition.
If the patient has difficulty swallowing, it is important that they are not forced to feed themselves so that they do not cause suffocation or lung infections. Doctors should be informed in a timely manner that nutritional support may be required through nasal feed. Nasal feed diets are generally based on slurry or special nutritional preparations, which are comprehensive and contain a variety of nutrients, such as proteins, carbohydrates, fats, vitamins and minerals, that meet the basic nutritional needs of patients during the acute period. The slurry meal may be adapted to the patient ‘ s specific circumstances, such as breaking the thin meat, vegetables, rice and other foods into paste with a mixer and slowly injecting them into the stomach through a nose feed.
II. The dietary principles of the recovery period and food choices
As the patient’s condition stabilizes, the principle of “low salt, low fat, low sugar, high fibres” is followed to control blood pressure, blood resin and blood sugar and to reduce the risk of a relapse into cerebrovascular disease.
Low salt diet
– Reducing sodium salt intake is essential for brain haemorrhage patients, as high salt diets increase blood pressure and increase the vascular burden. The daily salt intake of patients should be kept at 3 – 5 grams, avoiding the use of salty foods such as pickles, pickles, ham and sausages. Cooking can be done with spices such as vinegar, lemonade and ginger garlic to increase the taste of food and reduce the use of salt. For example, veggies are delicious and healthy.
Low lipid diet
– Limiting fat intakes helps to reduce blood resin levels and to prevent the hardening of an artery. Patients should reduce the ingestion of animal fats, such as pig oil, butter, fat, etc., and increase the ingestion of unsaturated fatty acids, such as olive oil, fish oil, nuts, etc. Fish are rich in high-quality proteins and unsaturated fatty acids, especially deep-sea fish, such as salmon and cod, which are beneficial to brain health and can be eaten 2 – 3 times a week. walnuts, almonds, cashew nuts, etc. in nuts are rich in unsaturated fatty acids and vitamin E, but because of their high heat, it is not appropriate to eat more than a small batch per day.
Low sugar diet
– Controlling the ingestion of sugar prevents the occurrence of diabetes or controls the stabilization of blood sugar, which is also a risk factor for cerebrovascular diseases. Patients should reduce their consumption of high sugar foods such as candy, pastries and beverages, and eat more of low sugar foods rich in food fibres, such as vegetables, fruits and whole grains. Fruits can choose a relatively low sugar-bearing variety of apples, oranges, grapefruit and strawberry, with a daily consumption of around 200 – 300 grams. Vegetable celery, spinach, broccoli and carrots are rich in vitamins, minerals and food fibres, and a certain amount of vegetables should be guaranteed for each meal.
4. High fibre diet
– Increased intake of dietary fibres helps to promote intestinal creeping and prevent constipation. Hard defecation during constipation results in higher abdominal pressure, which in turn affects the internal pressure of the skull and increases the risk of further bleeding. Patients can eat more coarse food, such as corn, oats, rough rice, and so forth. For example, for breakfast, oatmeal could be used as a substitute for rice porridge, with some potatoes, corn, etc. for lunch or dinner.
Other dietary care
1. Adequate protein intake
– Protein is a nutrient necessary for the physical restoration and maintenance of normal physiology, but for persons suffering from brain haemorrhage, protein intake is appropriate and of good quality. Foods with high-quality proteins, such as skinny meat, fish, beans, eggs and milk, are selected. Skin meat is ingested 50 – 100 g daily, fish 100 – 150 g, beans 30 – 50 g, eggs 1 and milk 250 – 500 ml.
2. Control of water intake
– In the period of acute cerebral haemorrhage, especially when it is accompanied by an oedema, water intake should be controlled on the recommendation of the doctor, so as not to aggravate the oedema. In general, daily intake of liquids can be contained in the range of 1,500 – 2000 ml, including various liquid forms such as drinking water, soup and porridge. Upon entering the recovery period, appropriate adjustments may be made to the patient ‘ s specific circumstances, but a large amount of one-time water is still to be avoided.
3. Avoiding stimulating foods
– Patients should refrain from eating irritating foods such as spicy, greasy, coffee and tea, which can stimulate gastrointestinal tracts, affect blood pressure and heart rate and contribute to the stability of the condition. Prohibition of alcohol and tobacco is also essential, and smoking and overdrinking can harm vascular health and increase the risk of re-emergence of cerebrovascular diseases.
4. Eating patterns
– A good diet, a regular diet, and the prevention of severe or excessive hunger. The low level of dietary consumption helps to reduce the gastrointestinal burden and promotes digestive absorption. For example, three meals per day could be divided into five or six meals, which would be enough for seven or eight minutes.
The dietary adjustment of brain haemorrhage patients is a long-term process that requires the joint efforts of the patients and their families. A reasonable diet not only provides adequate nutrition for the patient, but also helps to control the condition, promote physical rehabilitation, improve the quality of life and make the patient more robust on the path to recovery.
