Good DASH Eating Pattern Implemented To Patients After Stroke

JAKARTA - DASH diet (Dietary Approaches to Stop Hypertension) is a diet method designed to help lower blood pressure and prevent hypertension.

This diet emphasizes the consumption of high-fiber foods such as vegetables, fruits, seeds, as well as sources of healthy protein such as fish, poultry, and low-fat dairy products. This approach also limits the intake of salt, saturated fat, and processed foods to support the health of the heart and blood vessels.

Nutritionist from the National Brain Center Hospital Prof. Dr. dr. Mahar Mardjono (RSPON), Anggita Marlida Septiani, S.Gz, advised patients after stroke to adopt a balanced diet with nutrition through the DASH diet.

"In Indonesia, this diet is known as a DASH diet. This diet aims to prevent and control high blood pressure," Anggita said as quoted by ANTARA.

Based on the presentation, the composition in the DASH diet is dominated by fiber derived from vegetables and fruits, low-fat dairy products, nuts or seeds, as well as protein from fish and poultry.

Post-stroke patients are recommended to consume up to three vegetables a day or a maximum of four to five servings which is sufficient in a day.

In one day, we eat three times, so we should also consume vegetables three times. Don't just add a little vegetables in the food, such as porridge or team rice with only two tablespoons of vegetables. That's not enough," he explained.

If the patient experiences oromotor disorders or difficulty chewing and swallowing, the texture of the food can be modified without neglecting protein intake from sources such as chicken, fish, tofu, tempeh, as well as vegetables and fruit.

For fat needs, patients are still allowed to consume oil in a reasonable amount, for example for menumis. However, Anggita emphasized the importance of limiting consumption of sodium or salt, including processed foods that contain high salt and jeroan content.

Jeroan has a high sodium content. Likewise with processed foods such as nuggets, sausages, cornets, or canned foods such as sardines that contain many preservatives. All of this should be limited," he added.

Sources of carbohydrates such as white rice, red rice, brown rice, potatoes, and sweet potatoes can still be consumed, but with a portion that is tailored to the patient's needs.

Snacks, biscuits or crackers may be consumed under certain conditions such as when traveling, but should not be consumed excessively. Anggita also recommends reducing the use of seasonings and replacing them with natural spices or spices so that foods taste delicious without additional excessive salt.

Recommended cooking methods include roasting and steaming, but frying is still allowed at limited frequencies.

"Avoid consuming fried food continuously from morning to night every day," Anggita ordered.