DIET FOR CORONARY DISEASE - INFARTO AND CHEST ANGEL
In coronary heart disease (acute myocardial infarction, stable and unstable angina pectoris), dietary treatment will be conditioned to the severity and evolutionary moment of the disease. After the acute phase of myocardial infarction, when the patient is discharged, the main objective is to perform secondary prevention of cardiovascular risk factors, reduce the workload of the heart and promote healthy lifestyle patterns.The recommended eating plan should conform to the following guidelines:
Energy
The total calories in the diet should be adequate to obtain a weight as close as possible to the ideal and maintain it over time. Ensuring a healthy weight is essential in the treatment of coronary heart disease, since obesity is one of the main modifiable cardiovascular risk factors, that is, those on which we can act. And is that weight loss produces many benefits:
Decrease the levels of bad cholesterol (LDL).
Reduce triglycerides.
Lower blood pressure figures.
Raise levels of good cholesterol (HDL).
Prevents work overload to the heart.
Therefore, the dietary strategy in coronary patients with obesity will be based on an individualized, low-fat, low-fat diet plan that will aim to adapt calories to energy expenditure that favors a gradual and sustainable weight loss. The nutrient intake must be balanced, rich in carbohydrates, sufficient in proteins of high biological value and low in saturated fat.
Total fats
It is recommended that total fats cover less than 30% of total calories. It is very important to distribute fatty acids in a healthy way, that is, the presence of unsaturated fatty acids is favored and the amount of saturated fatty acids and cholesterol is limited.
Saturated fatty acids. The diet in coronary heart disease should be low in saturated fat, providing between 8-10% of total calories. In some cases, in a second stage it is necessary to reduce to less than 7% of daily calories. This type of fatty acid is found in animal foods, such as whole dairy, cheese, meat, butter or poultry. It is also present in some vegetable oils, such as coconut, palm and palm kernel, which are frequently used in industrialized products and pastries. To comply with the recommendations it is necessary to reduce the amount of saturated fat, adopting a few simple changes in food selection. For example, replace whole dairy with semi-skimmed or skimmed, remove visible fat from meat and poultry skin, replace butter with olive oil and use cooking methods such as boiling, steam, roast or iron .
Polyunsaturated fatty acids. According to specialists, the recommended contribution should not exceed 10% of daily calories. This group includes omega 3 fatty acids, present in blue fish such as sardines, salmon, horse mackerel and mackerel, and omega 6 from seeds and cereals. It is very healthy to consume between 3 and 5 weekly servings of fish, ensuring that at least one of them is blue fish.
Monounsaturated fatty acids. They will contribute up to 15% of total calories. Olive oil and nuts are rich in these fatty acids. It is very healthy to incorporate this oil in the usual diet, mainly in replacement of saturated fatty acids.
Carbohydrates
They will represent approximately 55% of total calories. To achieve this, it is essential to increase the consumption of fruits, vegetables and cereals. At least 5 daily servings must come from the group of fruits and vegetables.
Protein
They will provide about 15% of total calories. They are present in meat, fish, eggs, poultry, legumes and dairy.
Cholesterol
Less than 200-300 mg daily. Cholesterol is found only in products of animal origin.
Sodium
It is restricted according to the dietary prescription. It is convenient to cook without salt, using condiments such as garlic, onion, thyme, clove, pepper, oregano, etc. instead.
The adoption of heart-healthy habits, such as quitting smoking and exercising, is an essential measure in the treatment of coronary heart disease. In the case of physical activity, it should always be undertaken under medical indication and gradually. Another recommended eating habit is to make small meals, divided into at least five different intakes throughout the day (breakfast, mid-morning, lunch, snack, dinner). This fractionation contributes to lower cardiac output needed to metabolize food.
