Dietary principles for patients with coronary heart disease include: controlling the intake of total energy and total fat on the basis of a balanced diet; limiting the content of saturated fatty acids and cholesterol in the diet; ensuring adequate dietary fiber and multivitamins; Supplement appropriate mineral and antioxidant nutrients.
The appropriate foods for patients with coronary heart disease are:
Oats, corn and buckwheat oats are rich in linoleic acid and soluble dietary fiber, which help to reduce cholesterol, corn is rich in linoleic acid, lecithin and vitamin E, it has the function of lowering serum cholesterol and preventing arteriosclerosis. Buckwheat contains abundant flavonoids, which can regulate myocardial function.
Soybeans and peanut soybeans and their products contain saponins and cellulose to reduce cholesterol; peanuts contain a variety of amino acids and unsaturated fatty acids and are often eaten to prevent arteriosclerosis.
Sweet potato sweet potatoes are rich in sugar, vitamin C and carotene, providing a large amount of collagen, which helps to maintain the elasticity of human blood vessels.
In addition, onion, ginger, garlic, eggplant, carrots, celery, leek, algae, Hawthorn, are the ideal food for patients with coronary heart disease.