ENHANCING COGNITIVE FUNCTION IN STROKE PATIENTS: THE ROLE OF HALALAN TAYYIBAN FOODS

Muhammad Taftazany bin Abd Rahman; Sa’adan bin Man; Norhidayah binti Pauzi

Muhammad Taftazany bin Abd Rahman Department of Fiqh and Usul Academy of Islamic Studies Universiti Malaya, Kuala Lumpur
Sa’adan bin Man Associate Professor, Department of Fiqh and Usul Academy of Islamic Studies Universiti Malaya, Kuala Lumpur
Norhidayah binti Pauzi Senior Lecturer, Department of Fiqh and Usul Academy of Islamic Studies Universiti Malaya, Kuala Lumpur

Keywords: Stroke, Post-Stroke Cognitive Impairment, Halal Food & Cognitive Function

Abstract

BACKGROUND: The sustainability of good health and well-being is a key element in achieving the 2030 Sustainable Development Goals holistically. In realizing this aspiration in stroke patients, stroke has had a significant impact on various aspects of a patient's life, including economic, social, and religious practices, which can be seen through the diverse disabilities they experience, such as cognitive impairment. As a result, the welfare of stroke patients is often taken over by caregivers, rehabilitation specialists, and many other parties, sometimes leading to the neglect of aspects related to halalan tayyiban dietary practices, even though good and quality nutrition can aid in cognitive recovery. Therefore, this study will analyze how consuming halal food can improve cognitive function in post-stroke patients. METHOD: This study uses a qualitative approach through literature review methods based on previous studies. RESULTS & DISCUSSION: The findings of this study indicate that consuming halal food can enhance the cognitive recovery process in patients suffering from post-stroke cognitive impairment. CONCLUSION: By identifying the functions of halal food on enhancing stroke’s cognition, an effective diet can be prepared for the patients in line with shariah’s guideline.

Author Biography

Muhammad Taftazany bin Abd Rahman, Department of Fiqh and Usul Academy of Islamic Studies Universiti Malaya, Kuala Lumpur

BACKGROUND: The sustainability of good health and well-being is a key element in achieving the 2030 Sustainable Development Goals holistically. In realizing this aspiration in stroke patients, stroke has had a significant impact on various aspects of a patient's life, including economic, social, and religious practices, which can be seen through the diverse disabilities they experience, such as cognitive impairment. As a result, the welfare of stroke patients is often taken over by caregivers, rehabilitation specialists, and many other parties, sometimes leading to the neglect of aspects related to halalan tayyiban dietary practices, even though good and quality nutrition can aid in cognitive recovery. Therefore, this study will analyze how consuming halal food can improve cognitive function in post-stroke patients. METHOD: This study uses a qualitative approach through literature review methods based on previous studies. RESULTS & DISCUSSION: The findings of this study indicate that consuming halal food can enhance the cognitive recovery process in patients suffering from post-stroke cognitive impairment. CONCLUSION: By identifying the functions of halal food on enhancing stroke’s cognition, an effective diet can be prepared for the patients in line with shariah’s guideline.