Stroke Support with Dietitian and Nutritionist

Here’s some background information on stroke and diet.

There are several different types of strokes that one can experience. They are broken down into two main subtypes: ischemic and hemorrhagic.

The majority of strokes experienced are ischemic and caused by the blockage of an artery or vein.

Thrombotic strokes are a type of ischemic stroke caused by a blood clot formed in the brain.

Embolic strokes are another type of ischemic stroke caused by a clot formed elsewhere in the body that travels to the brain.

A much smaller percentage (13%) of strokes experienced are hemorrhagic–caused by bleeding in the brain (intracerebral hemorrhage) or skull membrane (subarachnoid hemorrhage)1.

Regardless of the type of stroke experienced, the effects of a stroke can be very serious and life-threatening. Many side effects include temporary and/or long-term disability, including impairment to speech, vision and mobility, to name a few.

Among the detriments of a stroke, is a condition called dysphagia, which involves difficulty swallowing. The epiglottis, which is normally responsible for closing off your trachea (windpipe) when swallowing food or saliva, no longer works fully in sync as it should. This can cause food, bacteria and saliva to get into your lungs and cause other health issues, such as aspiration pneumonia.

Someone with dysphagia often needs a modified diet texture while their body recovers and retrains itself. Some stroke victims may even have a diet modification for the rest of their lives, depending on the severity of it.

Because of the physical impairment associated with strokes, oftentimes digestion can be impacted as well. This population is at a much higher risk of constipation and fecal impaction or bowel obstructions.

Diet plays an important role as a result, as adjustments can be made to promote bowel motility and regularity. For this reason it’s imperative to seek the support of a dietitian for stroke recovery support.