What are the dietary taboos for patients with cerebral thrombosis?

Cerebral thrombosis is becoming more and more common, and the patients are getting younger and younger. Cerebral thrombosis is very harmful to the human body. While undergoing treatment, daily care should also be strengthened to prevent recurrence. Patients with cerebral thrombosis generally also have symptoms of obesity or hyperlipidemia, so fat intake should be limited. So, what are the dietary taboos for patients with cerebral thrombosis? Follow the editor and take a look together.

1. All overly salty foods and pickled products, clams, shrimps, preserved eggs, green leafy vegetables high in sodium, tobacco, alcohol, strong tea, coffee, and spicy and irritating foods are all taboo.

2. Foods that have the effect of lowering blood pressure include: celery, carrot, tomato, water chestnut, cucumber, fungus, kelp, banana, etc.; lipid-lowering foods include: hawthorn, shiitake mushrooms, garlic, onion, sea fish, mung bean, etc.; in addition, mushrooms such as straw mushrooms, shiitake mushrooms, oyster mushrooms, mushrooms, black fungus, and white fungus are rich in nutrients and delicious, and have a certain effect on preventing and treating hypertension, cerebral hemorrhage, and cerebral thrombosis.

3. Quit smoking, drink alcohol with caution, and drink tea in moderation.

4. Pay attention to choosing fresh vegetables and fruits such as oranges, dates, tomatoes, celery leaves, rapeseed, Chinese cabbage, lettuce leaves, etc., and replenish water-soluble vitamins such as vitamin C, B6, B1, B2 and vitamin B12 in time.

5. Low sodium diet. Limiting salt intake can lower blood pressure. Generally, 2-5g of salt intake per day is appropriate.

6. Choose foods high in dietary fiber, such as starch, brown rice, standard flour, corn, millet, etc., which can promote intestinal peristalsis, accelerate the excretion of cholesterol, and are beneficial for the prevention and treatment of hypertension.

7. Limit fat and cholesterol. Dietary fat should not exceed 40-50g/d. Vegetable oils such as soybean oil, rapeseed oil, peanut oil, sesame oil, corn oil, and safflower oil can be selected. The intake of high-cholesterol foods such as animal offal, brain, egg yolk, fatty meat, shellfish, cuttlefish, and animal fat should be limited. Dietary cholesterol should not exceed 300mg/d.

8. Appropriate amount of protein. The quality and quantity of food protein should be controlled, and high-quality protein with high biological value should be selected, at a rate of 1g/kg per day, of which plant protein can account for 50%, and animal protein should be selected from fish, chicken, beef, egg white, milk, lean pork, etc. Soy protein can prevent the occurrence of stroke and should be consumed more often.

Patients should drink plenty of water, especially in the early morning, to dilute the stomach and intestines and help excrete water. They should also drink water before going to bed at night, to dilute the blood and slow down the formation of blood clots. Do not overeat or skip meals; eat at regular times and in regular amounts, and try to eat a variety of foods.