Abstract

A REVIEW ON NUTRITIONAL MANAGEMENT OF STROKE

M. Mohamed Shabi*, Sneha H. C., Sneha S., Supritha C. and Surabhi N.

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Abstract

A stroke occurs when a blood vessel in the brain bursts and bleeds or when the brain's blood supply is cut off. Because of the rupture or obstruction, blood and oxygen cannot reach the brain's tissues. The loss of blood flow to the brain damages brain tissues. Stroke symptoms manifest in the body parts controlled by the damaged areas of the brain, resulting in a variety of symptoms. The ischemic form of stroke is more common than the other two primary forms, accounting for 85% to 87% of stroke cases (hemorrhagic and non-hemorrhagic). The pathophysiology of the condition makes the role of dietary factors in stroke clear. Because ischemic strokes are caused by atherosclerosis, they are more common in people with high blood cholesterol levels, which are linked to dietary saturated fat and cholesterol, as well as low fibre intake, among other risk factors for cardiovascular disease. Diets high in saturated fat, salt, or potassium tend to increase the risk of hypertension, which in turn contributes to both ischemic and hemorrhagic stroke. A diet high in potassium, low in sodium, and high in fruits, vegetables, cereal fibre, and whole grains may reduce the risk of stroke. This review article revels about the nutritional management of stroke which is benefits for supportive therapy of stroke.

Keywords: Stroke, Ischemic Stroke, Hemorrhagic Stroke, Allopathic Treatment, Nutritional Management.