Cerebral Infarction

Cerebral Infarction

Category: Cardiovascular Available
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Description

[Disease concept]
Make brain blood circulates by a variety of factors produce obstacle, make cerebral artery stenosis or complete occlusion, bring about cerebral tissue ischemia, anoxic, necrotic, and a kind of cerebral vascular disease that causes nerve function obstacle, it is cerebral infarction namely. The risk factors of cerebral infarction include hypertension, coronary heart disease, arrhythmia, valvular heart disease, diabetes, overweight, hyperlipidemia and so on.
 
[Symptom]

Can differ according to the place of infarction and area, common symptom can have mouth eye askew, hemiplegia, slobber, limb numbness, lisp, deglutition difficulty, giddy, tinnitus, disgusting vomit, etc. The onset of acute, often without prodromal symptoms, can develop to a peak in a few minutes.
 
[Exercise suggestion]
1. If you can participate in physical activity, you can consider at least 1~3 times a week, 30 minutes of moderate intensity physical exercise each time, that is, to sweat or significantly increase the heart rate. Such as walking fast, riding stationary bikes.
2. In the acute stage, you need to rest in bed, take the supine position to ensure cerebral perfusion and reduce cerebral tissue ischemia.
3. To maintain the function of paralyzed limbs, affected limbs and joints by movement.
4. Get out of bed as soon as possible after the condition is stable, and carry out active limb movement, which is conducive to functional recovery.
5. Rehabilitation exercises: Holding the ball, picking up beans, writing, etc.
6. Reduce life pressure, adjust mentality, avoid anxiety, and communicate more than family, friends or patients
7. For disabled patients, systematic rehabilitation training should be carried out under the guidance of rehabilitation therapists.

[Dietary advice]
1. Reasonable diet, diet should be timed, quantitative to low-cholesterol diet, reduce or avoid eating fatty meat, lard, brain, animal viscera and other food, cholesterol intake should be controlled below 300mg per day.
2. Low salt, low fat, low cholesterol, rich vitamin diet, eat less animal fat, high sugar, high cholesterol foods. Eat more light foods, fresh vegetables, fruits, bean products, fish and shrimp, etc.
3. Encourage yourself to drink more water and drink tea appropriately. Drink a glass of water in the morning to reduce blood viscosity.
4. If accompanied by hypertension, salt intake should be controlled below 6g a day.
5. Smoking or alcohol will greatly increase the risk of cerebral infarction, so patients with cerebral infarction: should quit smoking, so as not to cause vascular lesions; Abstinence from alcohol may be considered. Light to moderate drinking may be reasonable, such as no more than 2 standard drinks per day for men and no more than 1 standard drink per day for non-pregnant women (1 standard drink is equivalent to 10g of pure alcohol)
6. Eat regularly and remember to overeating!
7. Check blood glucose, blood lipids and blood pressure regularly to prevent recurrence.
8. Antihypertensive, hypoglycemic drugs should be regularly taken, gradually reduced, should not stop without authorization.
 
[Dietary supplements]
1. Nattokinase

Natto kiness (NK) is a proteolytic enzyme secreted by Natto bacteria in the process of soybean fermentation into natto. The proteolytic enzyme has the functions of safely and efficiently dissolving thrombi, lowering blood pressure and anticoagulation, and can be widely used in people with cardiovascular and cerebrovascular diseases. Especially in the prevention of stroke, myocardial infarction and other thrombosis and improve the sequelae of these diseases, it has irreplaceable application value.

2. Lecithin
Lecithin is the basic substance in human cells, responsible for cell information and energy transfer. When the lecithin in the human body is sufficient, it means that the body's metabolism, immunity and vitality are abundant. It can effectively regulate blood lipids, protect the liver, promote brain vitality and delay aging.

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