Principles of nutrition in atherosclerosis
A well—designed diet for every day or a ready-made diet is the key to excellent well-being and reducing the risk of additional diseases.
Why is diet so important for atherosclerosis – yes, because this disease is directly related to food.
There is also good news – the disease can be defeated. To reduce the level of cholesterol in the blood, non-drug measures will help. These include the use of a diet, weight loss, increased physical activity, and smoking cessation.
There is an obvious need to organize proper therapeutic nutrition for atherosclerosis with damage to the vessels of the brain or other organs, coronary arteries of the heart, peripheral vessels, and ischemic heart disease caused by atherosclerosis.
Therapeutic nutrition is aimed at slowing down the development of the disease, reducing metabolic disorders, improving blood circulation, reducing body weight (if necessary), and providing nutrition without overloading the cardiovascular and central nervous systems, liver, and kidneys.
Remember the basic principles of nutrition for atherosclerosis:
Inclusion in the diet of a diverse composition of products, at least 20 items;
The content of full-fledged proteins in the daily diet (fish, meat, dairy products);
A limit of 10-15% of the total caloric content of food (the caloric content of the daily diet should not exceed 2700 kcal); in the absence of physical activity, the daily caloric content should not exceed 2500 kcal.
Restriction of foods and food substances that excite the nervous system (strong tea and coffee);
Exclusion of strong broths from the diet;
Significant reduction in the diet of animal fats and cholesterol-rich foods (consume no more than 3 egg yolks per week); increase to 14.0 oz of vegetables and fruits;
Reduction in the diet of sugar and salt.
Follow the rules of eating behavior: don't overeat; do not allow eating disorders – rare and abundant meals; the frequency of meals is 4-5 times a day organize 1-2 fasting days a week: cottage cheese, dairy (kefir), vegetable, apple; make sure that no weight is added.
Fats – limit the intake of all fats; use olive, sunflower, soy, and corn oil;
not recommended: pork fat, margarine fatty sauces, for example, mayonnaise;
Meat — chicken, turkey, veal, rabbit, game (wild ducks, partridges, hares);
not recommended: pork, duck, goose, poultry skin, pate, sausages, sausages, smoked meats
Dairy products — skimmed milk, low-fat cheeses (pressed cottage cheese), kefir, yogurt, yogurt, low-fat cheese;
not recommended: condensed milk, cream, fatty cheeses, cream ice cream, ice cream.
Fish — all white fish: cod, flounder; fatty fish: herring, sardines, tuna, salmon (chum salmon, pink salmon, salmon); not recommended: fish caviar
Fruit/Vegetables — fresh fruits, unsweetened canned fruits, walnuts, chestnuts; all fresh and frozen vegetables, peas, beans, olives; garlic. Dried legumes: peas, beans, lentils. Boiled potatoes (peeled or in uniform), sea cabbage;
not recommended: fried potatoes, chips
Cereals — coarse flour (unseeded), bread made from it, non-ground (whole) cereals, oatmeal, wheat flour. All products from cereals are recommended.
Oatmeal porridge. Unpolished rice. Yeast-free bread. Oatmeal cookies. Breadcrumbs cooked in the oven, bran — food additives;
Not recommended: confectionery products – cookies, cakes, dumplings; exclude products from pastry and puff pastry.
Pastries — low-fat puddings, jelly, sherbet.
Not recommended: biscuits, products cooked in deep-fried (fried oil).
Drinks: tea (preferably green), coffee, mineral water, unsweetened drinks, fruit juices without sugar, and low-alcohol beer.
Not recommended: coffee with cream and alcohol, chocolate.
Use modern methods of cooking technology:
use cooking, stewing, baking, steaming;
comply with sanitary requirements with reduced manual operations;
carefully carry out mechanical processing, then heat treatment;
refueling (oil, sour cream) should be done immediately before eating.
Take into account the peculiarities of cooking individual dishes:
Salads
vegetables for salads should be thoroughly crushed, it is better to grate;
boiled vegetables are served with a small amount of butter, and a little vegetable oil can be added to a salad of raw vegetables.
salads from white cabbage are excluded;
salads of green vegetables are made from lettuce leaves with green onions and boiled chopped egg (without yolk);
apples, lemon or orange, finely chopped boiled dried fruits (dried apricots, prunes) are added to carrot salads;
fresh apples, walnuts, and garlic are added to beetroot salads (beets are boiled in the skin for 1 hour, then immersed in cold water for 1 hour);
green peas, green onions, apples, fresh cucumbers, and tomatoes are added to potato salads.
First courses
they are cooked without salt on water, decoctions of vegetables, cereals, pasta, on milk diluted with water, and not on broths; tomatoes are pre-pasted; recommended:
vegetarian and dairy soups (with the addition of water); cold (beetroot, okroshka), from fresh and dried fruits;
cabbage soup — from fresh cabbage;
borscht — on vegetable broth or on water, while cabbage is put into boiling broth first, then stewed beets with passioned roots and onions, if with potatoes, then potatoes are laid after cabbage.
If the above requirements are met, a person should not feel hungry, so any low-calorie fasting diet should be negotiated with the attending physician.