Nutrition And Stroke

Nutrition and Stroke

I. Introduction

II. Disease

A. Definition

B. Prevalence

C. Incidence

D. Demographics

III. Causes

IV. Risk Factors

V. Treatment and Management

VI. Health Promotional Activities

VII. Conclusion

Nutrition and Stroke

Stroke is the word that has always struck terror into the hearts of both patients and their families. Unfortunately, "there are estimated to be more than 2 million victims in the United States" (Sarno & Sarno, 1969, p. 5). Stroke is one of the triumvirates with heart disease and cancer as the leading causes of death and disability (Sarno & Sarno 1969). In the past it was thought that after the first stroke one waited, usually in a wheelchair, rocking chair, back room or nursing home for the second stroke to strike like lightning out of the blue. This would further disable one and then the third would be fatal. Imagine living with this anxiety and agony, like the sword of Damocles over your head night and day.

A stroke is an affliction of the brain which is sudden in onset and causes weakness of one side of the body and other possible symptoms such as loss of sensation, speech disturbance, visual difficulty, and intellectual or emotional disorders (Sarno & Sarno 1969). Not all patients have all of these symptoms, but no matter how mild or severe it is, a stroke is an ordeal for the patient and his family. A stroke is often referred to by doctors as a cerebral vascular accident or hemiplegia. A stroke occurs when a blood vessel artery that supplies to the brain burst or is blocked by a blood clot. Within minutes, the nerve cells in that area of the brain are damaged, and they may die within a few hours. As a result, the part of the body controlled by the damaged section of the brain cannot function properly (Stroke). Time is critical in diagnosing and treating a stroke. The first step will be a physical exam and tests of one's brain function, followed by a type of X-ray called a CT scan of the brain to establish the type of stroke-ischemic or hemorrhagic. This distinction is critical because the medication given for an ischemic stroke could be life-threatening if given to someone with a hemorrhagic stroke. A prompt diagnosis is also crucial because t-PA should be given within 3 hours of when one's symptoms began. A person's diet is an important part of their treatment after a stroke. Eating the right kinds of foods may help a person feel better and get stronger. A well balanced diet can help somebody built tissues that may have been harmed and also give them energy (Stroke and Nutrition). Men appear to have a higher incidence of stroke in their earlier years than women. Some experts believe it may be due to the added protection given women by female hormones. Interestingly, however, the incidence of stroke in women after menopause is equal to that in men of the same age. Most of the individuals who experience hemorrhage are black, probably because of their increased incidence of high blood pressure (Wiebers 2001).

The signs and symptoms of a stroke can be so minimal that they are hardly recognizable or so sever that the patient is in a coma or dies. They can be temporary or permanent, depending on the extent of the damage. The major causes are infraction caused by the thrombosis or embolism and hemorrhage. It may be shocking but it is probably true that the process which culminates in a stroke starts thirty to forty years before the stroke occurs. The actual "apoplectic" episode, which causes the sudden loss of consciousness, paralysis of an arm and leg, speech disorder, or any of the other possible consequences of a stroke, results from a sudden deprivation of some part of the brain of its blood supply and therefore of its nutrient and oxygen supply (Sarno & Sarno 1969). It is common knowledge that all body tissues need oxygen to survive, and that oxygen is brought to tissues in the blood through blood vessels. What happens with stroke is a sudden interference with this system, most commonly in one of three ways: a clot forms in an artery, the wall of an artery ruptures and causes a hemorrhage, or a piece of a clot, having form elsewhere and the body, breaks loose, travels to the brain, and plugs of blood vessel. Any of these three is currently known as a cerebral vascular accident.

Some situations increase the risk of having a stroke. Some can be avoided, and others cannot. Being aware of these risks is important not only to the patient but to the family as well. The following are controllable factors: High blood pressure is the most common risk factor. Individuals with diabetes are also at risk for having a stroke. A diet high in cholesterol and fats can promote atherosclerosis. This process may eventually cause plaque to build up on the artery wall, so that blood cannot flow through the artery. Cardiac factors such as heart attacks and an abnormal heart beat rate and rhythm also increase one's risk for stroke. A major risk factor for stroke is a transient ischemic attack (TIA). Women who are pregnant or taking oral contraceptives are at high risk for stroke. Blood can thick under these conditions, largely due to an increase in hormone levels. Individuals with thick blood are also at risk for stroke. Smoking has not been proved conclusively to be a primary risk factor for stroke but is a highly suspected one. Obesity is also suspected to increase the risk for stroke (Pierson & Toole 1987). Stroke has no boundaries as to age, race, or sex. Thus any one can be affected. The extent to which inherited factors contribute to stroke is not known. However, a correlation does appear to exist. It is possible; however, that increased stress and poor dietary patterns contribute, making one more susceptible to stroke.

Doctors have different ways of treating a stroke. In an ischemic stroke, doctors will first stabilize one's condition and try to restore or improve blood flow