Leigh residents offered nutritional advice to help reduce stroke risk

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By efisher | Tuesday, November 12, 2013, 15:49

With World Stroke Day earlier this month, Wigan home-meal

delivery service, Wiltshire Farm Foods, has teamed up with the Stroke

Association to help raise awareness to Leigh residents of the importance diet

can play in reducing the risk of stroke, as well as helping the recovery

process.

 

Every year an estimated 150,000 people in the UK have a

stroke, one every five minutes with most of those affected over the age of 65.

Eating a healthy diet can reduce the risk of having a stroke by up to 30 per

cent, while nutrition is known to play a key role in stroke recovery.

 

In recognition of World Stroke Day, Wiltshire Farm Foods and

the Stroke Association have developed a handy fact sheet

to help explain how and why what you eat affects your risk of stroke. The guide

also offers some simple ways that Leigh residents can make their diet

healthier.

 

David Barker, managing director at Wiltshire Farm Foods Wigan,

comments: "It goes without saying that people who have had a stroke should eat

well to speed up their recovery, but with World Stroke Day just around the

corner, we also want residents in Leigh to be more aware of the importance of

diet when it comes to stroke prevention. Changes to your diet can significantly

reduce your chance of stroke. That's why we've created this fact sheet with the

Stroke Association, as it offers simple tips that could make all the

difference."

 

The fact sheet, which is available to download online or

from the Wiltshire Farm Foods in Wigan, includes tips such as eating leafy

green vegetables and citrus fruits, which contain natural antioxidants, as well

as advice on how to limit the amount of fat and salt in your diet. For

instance, cutting down on full-fat milk, cream, cheese, processed meats and

takeaways, are simple ways to lower cholesterol and prevent high blood pressure

– key factors in the cause of stroke.

 

Joe Phillips,

account director for corporate partnerships at the Stroke Association, adds:

"High blood pressure is the single biggest risk factor for stroke. We know that

diet and exercise play an important role in keeping it under control. Most of

us are aware that we should watch what we eat and limit our salt intake, but

World Stroke Day is a good time for everyone to reflect on  how important diet can be in helping to reduce

their risk of stroke. We've teamed up with Wiltshire Farm Foods to create this

fact sheet, which people can print off at home and refer to when looking at

package labelling and planning their weekly meals."

 

In addition to providing a range of low salt, low fat and

gluten free options for Leigh residents, Wiltshire Farm Foods also provides a

range of soft and moulded pureéd meals that are ideal for stroke survivors who

have problems with swallowing – a condition known as dysphagia.

 

David Barker adds: "After a stroke, patients naturally want

to get home and start living normally as soon as possible, but if they are

experiencing dysphagia, preparing and eating food can be a real challenge.

 

"We recognise that a number of stroke patients in the area

rely on our services to stay independent at home. That's why through this

partnership we'll also be working with the Stroke Association to ensure that we

can provide the latest advice and support for these customers, as well as

providing food that they will enjoy."

 

To download the healthy eating fact sheet, visit www.stroke.org.uk/factsheet/healthy-eating-and-stroke

or to request a hard copy call 0800 066 4227. 

For more information visit www.wiltshirefarmfoods.com

 

 

 Six stop stroke food facts:

 

  • Simply eating

    five or more portions for fruit and vegetables a day, can reduce your

    risk of stroke by up to 30%.

  • Prevent high

    blood pressure by cutting down on fat. Drink less full-fat milk and

    cream and cut down on cheese, processed meats and takeaways.

  • Try to reduce your daily salt intake, by reducing the amount

    of salt you put in foods and carefully reading package labels. Where

    possible, choose low salt options.

  •  Increase your daily fibre intake with

    leafy green vegetables. Fibre can significantly lower cholesterol levels.

  • Studies have

    shown citrus fruits have proven particularly protective against stroke

    due to their levels of antioxidants.

 

*Consult your GP before making

changes to your diet

 

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