Heart diseases, such as coronary heart disease, hypertension and congestive heart failure, are cardiovascular conditions that are life-threatening and associated with diet. In fact, heart disease is the leading cause of death in the United States, according to the Centers For Disease Control and Prevention. Consult your doctor about your health condition and the types of food to eat to lower your risk for heart disease.
Sodium
Sodium is a mineral used to forms a salt called sodium chloride, which chefs use to flavor food and manufacturers use to extend food's shelf life. Consuming excess sodium can elevate your blood pressure and increase your risk of congestive heart failure and stroke. The hearts of people with congestive heart failure are unable to pump sufficient amounts of blood throughout the body. As a result, body fluids become backed up and you can suffer from shortness of breath. High blood pressure can extend from your heart through your blood vessels into your brain and cause a stroke, the third leading cause of death. If you have high blood pressure, you should consume less than 1,500 mg of sodium per day.
Cholesterol
Cholesterol is a waxy, fat-like substance your body uses to make bile and sex hormones. However, if you have too much in your blood, it can increase your risk of coronary heart disease. Dietary cholesterol is found in egg yolks, dairy products, poultry, pork and red meat. Research by scientists at the University of Washington School of Medicine in Seattle and published in the "Handbook of Experimental Pharmacology" in 2005 found that there is a small association between dietary cholesterol and coronary heart disease and that reducing dietary cholesterol might reduce the risk of this heart condition.
Saturated Fat
Consuming saturated fat, found in meat, poultry and dairy products, can increase your blood cholesterol levels, particularly, LDL cholesterol, the bad cholesterol. Eating just one meal that is high in saturated fat content can inhibit your body's ability to protect your arteries from accumulation of plaque, which is a risk factor for heart disease. Research by scientists at The Heart Research Institute in Sydney, Australia, and published in the "Journal of the American College of Cardiology" in 2006 discovered that consuming saturated fat impairs the function of endothelial cells, which line and protect the interior of the arteries, and inhibits the ability of HDL, the good cholesterol, to reduce inflammation.
Trans Fat
Trans fats are hydrogenated vegetable oils that manufacturers produce for industrial use in the food industry to extend the shelf life of processed foods, such as breads, cakes, cookies, margarine and microwave popcorn. Fast-food restaurants also use trans fats, particularly in fried foods such as doughnuts, french fries and onion rings. Nonetheless, trans fats are unhealthy and can increase your risk of heart disease.
References
- National Heart Lung and Blood Institute; What Is Heart Disease? ; 2010
- Centers For Disease Control and Prevention; Leading Causes of Death; 2009
- MayoClinic.com; Heart Failure; 2010
- Centers For Disease Control and Prevention; Sodium: The Facts; 2010
- Centers For Disease Control and Prevention; Cholesterol Fact Sheet; 2009
- "Handbook of Experimental Pharmacolology"; Dietary Cholesterol, Atherosclerosis and Coronary Heart Disease; M. Kratz; 2005
