What to eat to prevent cerebral infarction

Cardiovascular and cerebrovascular diseases are now a high-incidence and dangerous disease, especially for the elderly. The incidence rate is high and the mortality rate is extremely high. Most patients are brain dead. Cerebral infarction is one of them, and the incidence rate increases with age. So, what foods can be eaten regularly to prevent cerebral infarction? Yes, and quite a few of them. The main thing to prevent cerebral infarction is to eat some light, low-cholesterol foods. Let me introduce it in detail below.

Limit high-cholesterol foods

Reduce the total amount of fat in your daily diet, increase polyunsaturated fatty acids, and reduce animal fat to reduce the liver's synthesis of endogenous cholesterol. When cooking, do not use animal oil, but use vegetable oil, such as soybean oil, peanut oil, corn oil, etc. The dosage is 25 grams per person per day, and it is best to be within 750 grams per month. Some foods such as onions, garlic, mushrooms, fungus, kelp, hawthorn, seaweed, light tea, konjac, etc. have lipid-lowering effects and can be selected according to needs and prepared into recovery meals suitable for patients.

Appropriately increase high-quality protein

As the amount of fat in the diet decreases, protein should be increased appropriately. It can be provided by lean meat and skinless poultry meat; you should eat more fish, especially marine fish. Eating a certain amount of soy products every day, such as dried tofu, is beneficial for lowering blood cholesterol and blood viscosity.

Control sugar intake

Although fat intake is controlled, the intake of refined sugar and sugary sweets, including snacks, candies and beverages, cannot be ignored. When you drink too much sugary drinks and sugary sweets, the sugar in your body will be converted into fat and accumulate in the body. This will still increase your weight, blood sugar, blood lipids and blood viscosity, which is extremely detrimental to the recovery of cerebral thrombosis, so you must also control your sugar intake. However, if patients with cerebral thrombosis also suffer from diabetes and use hypoglycemic drugs to develop hypoglycemia, they can drink appropriate beverages to prevent blood sugar from continuing to drop. Once transient hypoglycemia is relieved, they should stop drinking sweet beverages.

Low-salt diet

Some patients with cerebral thrombosis have concurrent hypertension, so the amount of salt used should be small and a low-salt diet should be adopted, 3 grams of salt per day. Salt can be added after cooking and mixed well. If you add salt during cooking, the dishes will still be bland and difficult to eat. In order to increase appetite, you can add some vinegar, tomato sauce, or sesame paste when stir-frying. In addition to its flavoring effect, vinegar can also accelerate the dissolution of fat and promote digestion and absorption. Sesame paste is high in calcium and regular consumption can supplement calcium. Calcium ions can increase the density of the vascular endothelium and are beneficial in preventing cerebral hemorrhage.