Best Diet For Stroke Patients

If you or someone you love has had a stroke, a speedy recovery and avoiding a second stroke should become the top priorities. Proper nourishment with the best diet for stroke patients can help with both of these goals.

Proper diet helps by aiding recuperation and by reducing several stroke risk factors influenced by food choices, including obesity, high cholesterol and high blood pressure.

Stroke survivors often deal with obstacles which makes meal times challenging. These can include diminished appetite, difficulties with swallowing and muscle weakness or dulled sensation in the hand or arm.

Therefore, adaptive eating utensils such as rocker knives, which allows for cutting of food with one hand can help make meal times more comfortable and serene. Choosing appetizing, healthy food can also help.

Best Diet For Stroke Patients

Below are some of the best diet for stroke patients to consider. However, it is important that you discuss with your doctor before starting on any diet.

No – salt seasoning

It is true that robost intensely flavored food can help stimulate the appetite. But stroke patients should substitute salt for herbs and seasonings such as garlic, onions flakes or cayenne pepper.

A salty diet can spike blood pressure and increase water retention which is bad for stroke patients.

Olive oil

Reducing fat intake and avoiding butter and trans fats is a must for stroke patients. A good alternative is olive oil, which is rich in monounsaturated fat and antioxidants like vitamin E.

Olive oil drizzled on whole wheat toast or a hearty grain bread is delicious. It also adds subtle flavor to broiled fish and other cooked food.

Lean protein

Low-fat protein choices are preferable to pork or red meat. Look for varieties of fish that are high in Omega -3s and B vitamins, such as wild salmon, which lends itself to a wide range of recipes and flavorings.

Organic chicken can be served baked, broiled, in a salad or as a soup. Easy to chew tasty tofu can be folded into vegetable laden stir fried or blended into healthy, protein rich fruit shakes perfect for breakfast or as a refreshing snack.


Eating a variety of colorful vegetables everyday helps provide a wide range of vitamins, minerals, fiber and even calcium. If chewing and swallowing are difficult, steam vegetables like peppers, broccoli, cauliflower and brussels sprouts until they are soft and easy to eat.

Don’t forget to add cooked root vegetables into the mix, like parsnips, carrots, beets and turnips.


Naturally sweet, high in vitamins and fiber and low in fat, fruits are a panacea of easy to love nutrition. Choose fruits that are fresh and in season and if possible, organic, particularly if they do not have peels or skins that are removed before eating.

Potassium- rich bannanas are also an excellent choice, able to add nutrition and flavor to recipes like whole wheat pancakes smoothies and fruit bread.


Quinoa is a whole grain with numerous benefits. This popular superfood is a nutrition gold mine. It is filled with protein, essential amino acids, fiber, minerals, B vitamins and flavonoids. It’s subtle, grainy taste makes it an excellent side dish or breakfast cereal alternative.


Meal time should be sustaining to both spirit and body for stroke patients. Towards the end, make sure the food served is colorful, presented in an appetizing manner and cut into bite-sized pieces whenever possible.

Soft, cooked versions of beloved favorites can also help with eating ease and enjoyment. Whenever possible, bake or broil instead of frying and always remember that it’s ok for everyone to take their time and savor the experience, even if it remains challenging for awhile.

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