Cardiac rehabilitation is a medically supervised program for patients recovering from heart attack, heart surgery, heart failure, stenting and angioplasty. The purpose of the program is to improve the health of the participant and reduce risk for future heart problems. The core components of the program include physician-prescribed aerobic exercise and strength training, risk factor modification including nutrition education, lipid management, smoking cessation, blood pressure control and weight management.
Total Fat
According to the American Association of Cardiovascular and Pulmonary Rehabilitation, a component of cardiac rehabilitation is the evaluation of the participant’s daily fat intake. Fats are important to provide energy, protect organs, aid in absorption of fat-soluble vitamins and produce hormones, but lead to excess fat storage when consumed in quantities that exceed the body’s needs. The American Heart Association, or AHA, recommends getting 25 to 35 percent of total calories from fat daily. If following a 2,000-calorie diet, this would equate to 56 to 78 g per day.
Saturated Fat
Foods that contain saturated fats raise blood cholesterol levels and increase the risk of heart disease and stroke. The National Institutes of Health Therapeutic Lifestyle Changes, or TLC, diet recommends a daily intake of less than 7 percent of calories from saturated fat. This would equate to an intake of 16 g if following a 2,000-calorie diet. Foods high in saturated fat include marbled meats, poultry skin, whole milk dairy products and tropical oils.
Trans Fats
Trans fats are formed when liquid vegetable oils go through a chemical process called hydrogenation, transforming a liquid oil to a solid. Consumption of trans fat raises bad cholesterol levels and lowers good cholesterol levels, resulting in an increased risk of developing heart disease and stroke. The AHA recommends a daily intake of less than 1 percent of total calories from trans fat. Commercially prepared bakery goods, shortening, stick margarine, pastry items and canned biscuits or croissants are sources of trans fats.
Cholesterol
Cholesterol is a fatlike substance that can build up in the artery walls, decreasing blood flow to the heart and brain and causing a stroke or heart attack. The National Cholesterol Education Program identifies having low-density lipoprotein levels above 100 mg/dl or high-density lipoprotein levels below 40 mg/dl as major risk factors for coronary heart disease events. The TLC diet recommends consuming less than 200 mg daily of cholesterol. Animal products such as eggs, meat and dairy products contain cholesterol.
Sodium
Consuming too much sodium may cause the body to retain fluids, thus making the heart work harder and making breathing more difficult. High blood pressure may then occur, causing a heart attack, stroke, heart disease and/or kidney disease. Limiting the amount of sodium in the diet helps lower these risks. The AHA recommends consuming no more than 1,500 mg of sodium daily to decrease high blood pressure. Limiting the frequency of dining out, selecting reduced sodium products and using fresh ingredients are ways to lower sodium intake.
Fiber
There are two types of fiber: soluble and insoluble. Insoluble fiber is the indigestible part of the plant that helps move food along the digestive tract, whereas soluble fiber reduces blood cholesterol levels. The TLC diet recommends an intake of 10 to 25 g of soluble fiber daily to reduce cholesterol levels. Foods such as oats, flax, beans, fruits and vegetables contain soluble fiber.
