Consuming leafy greens, vegetables, nuts, berries and wine may substantially slow down the cognitive decline in stroke survivors, revealed a recently-held study. The study also found that stroke survivors are twice as likely to develop dementia compared to the general population and hence it is important for those who have suffered a stroke to keep good care of what they eat.
The diet, known as the MIND, is a hybrid of the Mediterranean and DASH (Dietary Approaches to Stop Hypertension) diets that emphasise on 10 brain-healthy foods which include leafy greens, vegetables, nuts, berries, beans, whole grains, fish, poultry, olive oil, and wine. Lead author Dr Laurel J. Cherian from the Rush University Medical Center in Chicago, US said, "The foods that promote brain health, including vegetables, berries, fish and olive oil, are included in the MIND diet". The findings of the study indicated that the diet has the potential to help slow down the cognitive decline in stroke survivors.
The diet has been associated with reduced Alzheimer's disease risk in seniors who adhered to its recommendations. Even people who moderately adhered had reduced risk of dementia and cognitive decline. From 2004 to 2017, the team analysed 106 participants who had a history of stroke for cognitive decline, including a decline in one's ability to think, reason and remember and the results indicated that the participants whose diets scored highest on the MIND diet score had a substantially slower rate of cognitive decline than those who scored lowest.
The right foods might protect stroke survivors' cognition.