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PREVENTION OF
STROKE
SYNDROME BY DIETARY
MANAGEMENT
The
main purpose
ol
diet control
for
people
with
high risk of stroke are:
1.
to prevent excessive postpran-
dial
hyperglycemic
hyperglycemia
(symptoms of diabetes)
2.
to obtain ideal body weight
3.
to
prevent or
to
normalize se-
rum cholesterol and triglyceride
4.
to
prevent atheroscleosis
The
diet
should
be
varied,
palat-
able, restrictive
in
total
caloric intake
and
nutritionally
adequate.
Concen-
trated
or
refined sugars should
be
avoided.
Starchy
carbohydrate
(poly-
mers of
glucose) are necessary.
Ani-
mal
fats
should be kept to
a
minimum.
Other factors, such
as
hypertension,
obesity, cigarette smoking and seden-
tary
habits
should also
be addressed.
ln
this
paper, proper food intake
is
dis-
cussed
in
detail.
As
soon
as
atheroscleorsis is diagnosed, choles-
terol and saturated fat intake
needed
to
be
reduced.
Diet
management
should also take the
following
aspects
into consideration:
1.
control of salt intake
2.
weight control especially for
those who are overweight
3.
moderate intake
of
cholesterol
and saturated
fat
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