Diet - heart disease

Alternative names

Heart disease and diet

Definition

Diet is a major factor in reducing the risk of heart disease. The 2002 American Heart Association's nutritional recommendations provide practical guidelines for diet modification.

Function

The purposes of the American Heart Association diet are:

• to reduce the risk of heart disease and ultimately heart attacks and stroke.
  
• to reduce the risk of certain contributors to heart disease, including high cholesterol, high blood pressure (hypertension), and excess body weight (obesity).
  
• to reduce the risk of other chronic health problems, including type 2 diabetes, osteoporosis, and some forms of cancer.
  

Food Sources

Most fruits and vegetables are appropriate for a heart-healthy diet. They are good sources of fiber, vitamins, and minerals. Most are low in fat, calories, sodium, and cholesterol.

Dairy products and milk are good sources of protein, calcium, the B vitamins niacin and riboflavin, and the vitamins A and D. Use skim, 1/2%, or 1% milk. Cheese, yogurt, and buttermilk should be low-fat or nonfat.

Eat low-fat breads, cereals, crackers, rice, pasta, and starchy vegetables (like peas, potatoes, corn, winter squash, and lima beans). These foods are high in the B vitamins, iron, and fiber. At the same time, they are low in fat and cholesterol.

Avoid baked goods made with eggs, such as egg rolls or egg noodles; butter rolls; cheese crackers; croissants; cream sauces for pasta and vegetables; and cream soups.

Meat, poultry, seafood, dried peas, lentils, nuts, and eggs are good sources of protein, the B vitamins, iron, and other vitamins and minerals.

• Eat skinless poultry, very lean beef, lamb, veal, and pork; lentils, legumes, dried beans and peas; egg whites; and wild game.
  
• Avoid prepared meats such as sausage, frankfurters, and high-fat lunch meats; marbled meats; prime cuts of high fat meats; duck; goose; and organ meats such as kidneys and liver.
  

Avoid oils and fats. They are high in fat and calories, and people should eat less of all types of fat. Some fats are better choices than others but should still be used in moderate amounts.

• Use liquid vegetable oils such as safflower, soybean, corn, sesame, olive, canola, avocado, and cottonseed. Use margarines made from any of these oils in their tub or squeeze form, not their stick form. Salad dressings and mayonnaise should be made with the recommended oils.