Jamie Mok, MS, RDN, registered dietitian, Long Beach Medical Center
According to the Centers for Disease Control, up to 80 percent of strokes could be prevented through healthy changes. Establishing a balanced diet can lower the likelihood of developing medical conditions that can increase risk for stroke such as:
Unhealthy diet choices contribute to poor health and the development of medical conditions that increase risk for stroke.
Adults are recommended to consume 25 - 35 grams of fiber per day. Fiber can be found in whole grains, fruits, vegetables, legumes, nuts, seeds and low-fat dairy.
Fruit and vegetable intake are also essential in maintaining a balanced diet. The antioxidants and phytochemicals found in fruits and vegetables reduce blood pressure and inflammation by counteracting free radicals — the cell damaging molecules that form naturally in the body. Adults should consume at least four to five servings of fruits and vegetables per day.
Replacing saturated fats with polyunsaturated fats can help reduce cholesterol, lower blood pressure, reduce triglycerides and lower risk for blood clots. Polyunsaturated fats are found in oily fish, flax seeds, walnuts and plant oils such as sunflower, safflower and grapeseed.
Incorporating nutritious foods and limiting unhealthy ingredients can help lower stroke risk factors. Should you experience a stroke, MemorialCare Long Beach Medical Center is a Joint Commission Certified Comprehensive Stroke Center offering the highest level of care to quickly assess and treat patients suffering from a stroke – making each minute count.
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