When it comes to a stroke, you are what you eat, according to David Wiebers, MD, who heads a team of stroke experts at Mayo Clinic.
Stroke is a brain attack, much like a heart attack, and this blockage or damage in blood vessels in your brain can strike without warning and leave you severely disabled or cause your death. Some 50 million people worldwide have strokes or TIAs (mini-strokes) each year.
A brain-healthy diet can prevent stroke in two ways: by preventing the development of such stroke risk factors as atherosclerosis (deposits that block arteries), high blood pressure and certain types of heart disease; and by providing needed nutrients that can independently reduce stroke risk.
Follow these principles:
- Make carbohydrates a mainstay of your diet. Contrary to recent fad diets that say stay away from carbs, Dr. Wiebers points out that carbohydrates are the major source of glucose for the brain – a clean-burning fuel.
- Eat more fruits, vegetables, and grains – and less meat and dairy. Reduce or replace your reliance on meat by learning about meat and dairy substitutes. High-fat animal foods are directly related to increased stroke risk. Fruits, vegetables, and grains are rich sources of vitamins, minerals, and other beneficial nutrients.
- Focus on what you can eat, not on what you can't. Take an "eat anytime" approach to brain-healthy fruits, vegetables, and grains, and practice moderation with caffeine and alcohol, for example.
|
