In line with its mission, the Editorial Board of MedTvoiLokony makes every effort to provide reliable medical content supported by the latest scientific knowledge. The additional flag “Checked Content” indicates that the article has been reviewed by or written directly by a physician. This two-step verification: a medical journalist and a doctor allows us to provide the highest quality content in line with current medical knowledge.
Our commitment in this area has been appreciated, among others, by by the Association of Journalists for Health, which awarded the Editorial Board of MedTvoiLokony with the honorary title of the Great Educator.
Diet in people with cardiovascular diseases is aimed at obtaining the correct lipid profile (decrease in total cholesterol, LDL cholesterol and triglycerides, increase in HDL cholesterol) and appropriate blood pressure values.
Therefore, in the prevention and treatment of cardiovascular diseases, weight loss in overweight and obese people, changing eating habits and moderate physical activity play a large role.
Lowering body weight in obese people lowers blood pressure, glucose levels, and improves the lipid profile (cholesterol, triglycerides). To assess whether the body weight is correct, the so-called Body Mass Index. Its value is obtained by dividing your weight in kg by your height in meters squared. BMI = weight (kg) / (height (m))2. A value greater than 25 is overweight and a value greater than 30 is obese. A particular risk factor for the occurrence of cardiovascular disease is abdominal obesity, which is characterized by the accumulation of fatty tissue inside the abdominal cavity. In people whose BMI value is higher than 25, the caloric content of the diet should be reduced. Diets containing 1200-1500 kcal are most often used in such cases. Calculate your BMI!
In people with elevated levels of cholesterol and / or triglycerides in the blood, reduce the consumption of foods rich in cholesterol, reduce the consumption of saturated fatty acids and products containing the so-called trans fatty acid isomers. Both saturated fatty acids and trans isomers increase blood cholesterol levels, have a pro-inflammatory effect, and increase blood clotting, thus contributing to the development of atherosclerosis. Saturated fatty acids are found in animal products such as: fatty meat, fatty meats, lard, butter, bacon, yellow and processed cheese, fatty milk, as well as palm and coconut oil. Trans fatty acids are found, inter alia, in in some sweets (such as wafers, bars, biscuits). The greatest amount of cholesterol is found in eggs – yolks, offal, fatty meat. Cholesterol consumption should not exceed 200 mg per day.
However, it is very important to provide the right amount of essential polyunsaturated fatty acids, especially from the omega 3 family, because they reduce blood clotting and the content of triglycerides, thus reducing the risk of atherosclerosis, ischemic heart disease and heart attack. A good source of omega-3 fatty acids are oily sea fish (mackerel, herring, Atlantic salmon, tuna, halibut) and soybean oil, linseed oil and rapeseed oil. After a heart attack and in the prevention of atherosclerosis, it is recommended to eat fish 2-3 times a week. Beneficial effects have been observed in patients after a heart attack taking 1 g of omega-3 fatty acids daily. Preparations with omega-3 acids are also available in the form of dietary supplements.
For one-time frying, it is recommended to use small amounts of olive oil or low erosion rapeseed oil, which are rich in monounsaturated fatty acids, positively influencing the lipid profile, exhibiting anti-inflammatory and mild blood pressure lowering properties. However, salads should be supplemented with sunflower and soybean oil – rich in polyunsaturated fatty acids. Small amounts of margarine can be used to spread the bread. However, it is worth remembering that the total fat content in the diet should not exceed 30% of the energy from food. Fatty species of red meat should be replaced with lean and white meat (poultry and fish). In addition, it is recommended to eat lean dairy products (skim milk, white cheese, skim yogurt).
Also, do not forget to eat the right amount of vegetables and fruit. Green vegetables (lettuce, parsley, broccoli) as well as fruit, whole grain bread and legumes (beans, peas) contain large amounts of folic acid, which is essential in preventing heart attack and stroke. Vegetables and fruits, as well as cereal products from the so-called coarse-mill (wholemeal bread, graham, buckwheat, brown rice, oatmeal) are a source of fiber. Dietary fiber regulates the digestive tract, ensures a feeling of fullness, helps to maintain a healthy body weight, and reduces the cholesterol content in the blood, as it facilitates its excretion. Vegetables and fruits are also a source of antioxidant vitamins. Phytosterols, including plant stanols and sterols, also contribute to lowering the concentration of LDL cholesterol in the blood. They work by inhibiting the absorption of cholesterol in the gut. Sterols and stanols are added to some margarines.
Salt and products with a high sodium content (cold cuts, canned food, powdered soups) should be limited, which will contribute to lowering blood pressure. It is worth eliminating the habit of salting in the plate. When preparing dishes, salt should be replaced with aromatic herbs such as basil, oregano, thyme, marjoram and others. Do not exceed 5 g of salt during the day.
Dr. Katarzyna Wolnicka