The prevention of a stroke and its recurrence is focused on the modification of known risk factors. Some risk factors for a stroke such as hypertension, diabetes and high level of cholesterol, can be modified by diet.

Patients can lower their levels of blood cholestrol for example by:

1. Reducing and replacing harmful saturated and trans fats which can be found in processed meats, cream, butter, hard cheeses, palm oil, coconut oil, biscuits and pastries made of hydrogenated oils with mono and polyunsaturated fats which can be found in olive oil, rapeseed oil, avocados, oily fish, walnuts and linseeds.

2. Increasing the consumption of soluble fibre  found in oats, beans, lentils, chickpeas & in many fruits and vegetables.

3. Increasing the consumption of plant sterols/stanols. These plant extracts inhibit the absorption of dietary cholesterol in the gut and occur naturally (in small amounts) in many grains, vegetables, fruits, legumes, nuts, and seeds.

At cereneo we look at your stroke risk factors and provide you with individualised nutrition counselling. We also identify and treat nutritional deficiencies (such as low blood levels of vitamin D, folic acid, iron stores and omega 3 fatty acids, or low consumption of protein in order to enhance your recovery and maximise your rehabilitation potential!