Nutrition for Heart Disease Patients
- Limit fats in your diet by only using one teaspoon of tub-style margarine, oil or mayonnaise each meal.
- If you must use oil, the best are canola or olive oil.
- Use skim or 1% milk and milk products such as skim milk-based cheeses and low-fat frozen yogurt.
- Use lean meats, fish and poultry and limit to six ounces daily. A three-ounce serving is equal to a deck of cards or the size of your fist.
- Avoid fried foods, especially deep-fried foods.
- Have only three-to-four regular eggs per week. Try egg substitutes.
- Have one to two servings of baked or broiled fish weekly. Salmon, tuna and trout are good sources of omega-three fatty acids.
- Omega-three fatty acids lower blood triglycerides, total cholesterol and reduce fat deposits in arteries.
- Increase fiber sources such as whole grain breads, bran cereal, fresh fruit and vegetables.
- Fiber helps lower cholesterol, blood sugar and helps with normal bowel regulation. Try for 25 to 30 grams per day.
- Remember to gradually increase fiber in your diet and include six to eight glasses of water or fluids daily.
- Limit salt in cooking to 1/2 teaspoon daily. Avoid salt at the table.
- Try using herbs such as garlic, seasoning powders and salt-free seasoning mixes instead of salt to flavor food.
- Read labels. The American Heart Association established the certified heart check label mark on foods to show the criteria for saturated fat and cholesterol as part of a heart healthy diet.
Contact your doctor before making any diet changes as related to your medical condition.
To make an appointment for nutrition counseling:
Outpatient diet counseling — 484-526-1000
Diabetes Center — 484-526-3025