Tag: Nutrition after stroke

Up to 65% of people experience dysphagia, or difficulty swallowing, after a stroke, which can profoundly impact their ability to eat and drink safely. This, alongside other physical and cognitive challenges, significantly alters normal dietary intake and a person's relationship with food.

According to the World Health Organization, stroke is the second leading cause of death globally. A crucial component of both recovery and prevention is understanding what is the best diet for stroke, focusing on specific foods and avoiding others to support long-term health.

Malnutrition affects nearly 50% of stroke patients, highlighting the critical link between diet and recovery. Understanding what not to eat after a stroke is a cornerstone of managing risk factors and promoting optimal healing after this life-altering event.

According to the World Stroke Organization, stroke is the second-leading cause of death globally. Many people wonder if common dietary items, like black pepper, are safe or even beneficial. So, is black pepper good for stroke patients, and what does the science say about its active compound, piperine?

According to the American Stroke Association, high blood pressure, a condition highly influenced by diet, is the leading risk factor for stroke. Knowing **what to cook for someone who had a stroke?** is a crucial part of recovery, requiring adjustments for safety, healing, and future prevention.