Month: December 2017

The liver serves many purposes in the body, including filtering harmful substances from the blood, producing substances that assist with food digestion, and helping to change food into energy. There are many kinds of liver diseases, such as:

• Cirrhosis: Scarring and hardening of the liver
• Fatty Liver Disease: Build-up of fat in liver cells
• Bile Duct Disease: Bile is a liquid made in the liver that helps break down fats in the small intestine. Bile duct disease keeps bile from flowing into the small intestine where it is utilized.
• Hepatitis (A), (B) and (C): Disease of the liver caused by the hepatitis A, B, or C virus
• Hemochromatosis: Buildup of iron in the liver (inherited disease)
• Others can be the result of drugs, poisons, or drinking too much alcohol

Some of the effects of liver disease include weight changes, loss of muscle mass, ascites and/or edema (fluid retention), jaundice (yellowing of the skin and eyes), dark urine and/or light-colored stools, fatigue or loss of stamina, nausea, vomiting, anorexia, altered taste perception, and/or signs/symptoms of vitamin and mineral deficiency. Depending on the diagnosis, alterations in calorie, protein, fluid, fat, vitamins or minerals may be recommended. For most liver diseases, a healthy diet will make it easier for the liver to function and may help repair some liver damage.

In general, it is important to:

• Limit high sodium foods
• Avoid foods that may cause foodborne illness such as:
  • Unpasteurized milk products
  • Raw or undercooked meat, poultry, fish, seafood, and eggs
  • Unwashed fresh fruits and vegetables
• Eat enough food to obtain adequate calories, vitamins, and minerals.

How can these changes be made?

• It may be easier to eat several small meals throughout the day (4-6) as opposed to a few large ones.
• Look for no-sodium or low-sodium versions of foods you like to eat, such as crackers, cheese, canned vegetables, or soups.
• Avoid overly processed foods, as these tend to be higher in sodium.
• Use herbs, spices, vinegar, oils, juice, or herb mixes (e.g., Mrs. Dash) to flavor food instead of salt.
• Between meals, enjoy healthy snacks, such as:
  • Fruits and vegetables with dip, whole milk, yogurt, cereal, bagels, roasted nuts, and peanut butter.

Check with a dietitian or doctor for your specific dietary needs.

A stroke occurs when there is a change in the flow of blood to the brain that leads to a change in and/or loss of function. Some risk factors for stroke include:

• High blood pressure
• Stress
• Family history
• Health conditions including diabetes, heart disease, and obesity
• Lifestyle factors, such as a diet high in fat and cholesterol, lack of exercise, and smoking

The effects of a stroke can vary, and depend on the location of the damage in the brain and the amount of damage. There may be changes in behavior or the ability to perform daily activities. Some individuals may find it more difficult to feed themselves or swallow. If these problems are present, an Occupational Therapist can help with self feeding, while a Speech Therapist can help with swallowing problems. A doctor can help determine appropriate treatment options.

Healthy eating may help with weight and blood pressure management, which can help to prevent another stroke. In general, healthy eating involves:

• Low sodium: to help control blood pressure.
• Plenty of vegetables, fruits, whole grains, and fat-free or low-fat dairy products: to help keep blood pressure under control.
• Choosing heart-healthy fats: such as soybean, canola, olive, or flaxseed oil over saturated fats and trans fats to reduce the buildup of plaque in your blood vessels.

There are many ways to incorporate healthy eating into your diet. Some ways to start include:

• Choose foods with less than 300 milligrams (mg) of sodium per serving.
• Use herbs and spices, or herb mixes (e.g., Mrs. Dash) to flavor food.
• Choose carefully when eating out. Restaurant foods can be high in sodium.
• Choose fiber-rich foods. These include fruits, vegetables, and whole grains. Choose fruits like bananas, oranges, cantaloupe, and apples, and vegetables like sweet potatoes, spinach, zucchini, and tomatoes. Whole grains include whole wheat bread products, oatmeal, brown rice, and quinoa.
• Eat fatty, cold-water fish (e.g., salmon, mackerel, and sardines) twice a week. These provide heart healthy fats. Try to choose fresh or frozen varieties, as canned may be too high in sodium.
• Limit saturated fat and trans fat. Saturated fats are found mostly in animal foods, foods made with animal products, or fried foods. Trans fats are found in meat and foods that contain hydrogenated oils (e.g., peanut butter and margarine).
• Limit cholesterol from food to 200 mg per day. Foods high in cholesterol include egg yolks, shrimp, and full fat dairy foods.

Check with a dietitian or doctor for your specific dietary needs.