Individuals with cardiac diseases, such as coronary artery disease and hypertension, must follow certain dietary restrictions to prevent disease-related complications and prolong their life span. The main substances that must be limited in the diet are sodium, fat and cholesterol. The American diet generally contains high amounts of these compounds, and subsequently, maintaining a healthy diet can be a challenge.
Sodium
Limiting sodium, or salt, is important due to its effects on blood pressure and fluid balance. An excess of sodium in the diet can elevate the blood pressure, leading to arterial blockages and eventually cardiac death. Currently, the American Heart Association recommends limiting sodium intake to no more than 1,500 mg daily. This can generally be accomplished by not adding salt during food preparation, and avoiding foods high in sodium.
While small amounts of sodium are found naturally in many foods, the majority of dietary salt comes from foods such as soups and other canned foods, tomato sauce, condiments and pre-packaged meals. Some current strategies for reducing sodium include using herbs and spices when cooking, choosing fresh or frozen vegetables instead of canned, and avoiding salty snacks.
Fats
Fats, eaten in moderation, are a necessary component of any diet. However, there are both good and bad fats, and it is important to distinguish between the two. The fat that contributes most to heart disease is saturated fat, found in foods such as meats and dairy products. Therefore, individuals with or at risk for heart disease must avoid red meat with visible fat, poultry with skin, lard, whole milk and other whole-fat dairy products, and butter. Trans fat also contributes to heart disease and is found in foods such as biscuits, French fries, doughnuts and stick margarine. It should be avoided as much as possible. The American Heart Association recommends limiting total fat intake to 25 to 35 percent of calories, with less than 7 percent of calories from saturated fat.
Cholesterol
Cholesterol is a substance found in fats, and an excess in the diet leads to plaque buildup in the arteries, which increases risk of stroke and heart attack. While the body makes some cholesterol, the majority is obtained from the diet. Only animal products, such as butter and cheese, contain cholesterol. While there are both good and bad types of cholesterol, the one that contributes to the risk of heart disease is bad cholesterol, or LDL. The American Heart Association currently recommends limiting total cholesterol intake to less than 300 mg daily for most people, and 200 mg daily for those with heart disease.
Label Reading
A necessary component of dietary planning, label reading can help you determine how much sodium, fat and cholesterol is contained in the foods you eat. Before buying a food product, use the following guidelines to determine whether or not it is heart-healthy: To be considered low-sodium, a food must have less than 140 mg per serving. To be considered low-cholesterol, a food must have less than 20 mg per serving. A low-fat food contains less than 3 g of fat per serving.
Menu Planning and Cooking Tips
When cooking, avoid frying and using excessive amounts of oil. Bake, grill or roast meats; steam vegetables instead of sauteing.
An example of a heart-healthy menu:
Breakfast: Whole grain cereal with skim milk, orange juice and a banana
Lunch: Low sodium turkey on wheat bread with mustard, lettuce and tomato; side salad with low-fat dressing
Snack: Nonfat yogurt with almonds and berries
Dinner: Baked chicken with roasted potatoes, steamed broccoli and skim milk
(see Reference 2)
References
- Sodium (Salt or Sodium Chloride); American Heart Association Nutrition Center; 2010
- Medical Nutrition Therapy in Cardiovascular Disease; Krause's Food, Nutrition and Diet Therapy, 11th ed.; 2004
- Knowing your Fats; American Heart Association; 2010
- Reading Food Nutrition Labels; American Heart Association; 2010
