Diet & Nutrition for Heart Patients

Proper nutrition and diet maintain a healthy heart. More than 80 percent of cardiovascular disease can be prevented through dietary changes, according to Food Cures (see Reference 1). The best nutrition includes foods low in salt and sugar and filled with fish, fresh fruits, vegetables, and fiber, as recommended by the American Heart Association (see Resource 1).

Fatty Fish

Salmon is the most commonly known fatty fish. Other familiar fish that fit into the category include tuna, mackerel, halibut, sardines and catfish. These fish get the spotlight for nutrition because they're excellent sources of Omega-3 fatty acids. Heart-healthy fish keep cholesterol and triglycerides under control and reduce inflammation (see Reference 1).

There are several ways to prepare fish such as grilling, baking, broiling or poaching your fish. Season fish with lemon, herbs, or citrus marinade to give it flavor (see Reference 3).

Eat at least two servings of 8 oz. to 12 oz. fatty fish each week.

Fruits and Vegetables

Eating fresh fruits and vegetables each day will give your body the vitamins, minerals and fiber it needs to keep you healthy. You reduce your chances of dying from heart disease by 27 percent when you eat fruits and vegetables with each meal, according to Food Cures.

Eat between three and five servings of fruits and vegetables each day. The preferred servings are between 7 and 10 servings daily. One serving equals one medium-size fruit; 1 cup of leafy green vegetables; 1/2 cup of chopped fruit or cooked vegetables, legumes or beans; or 1/2 cup of fruit or vegetable juice (see references 1 and 2).

Fiber

Soluble fiber is great food for the heart. It reduces cholesterol by 10 percent to 15 percent, according to Food Cures. Oats are the grain that contains the most soluble fiber. Eating 2 g to 3 g of regular oatmeal or oat bran cereal daily can improve cholesterol by 2 percent to 3 percent, as stated in Food Cures. Also get 2 g of soluble fiber a day by eating 1/2 cup of cooked beans, legumes or peas. Six to eight servings daily are preferred. One serving equals one slice of whole-grain bread; 1 oz. of whole-grain cereal; and 1/2 cup of cooked brown pasta, rice or cereal (see Reference 2).

Avoid white bread, pasta and rice. Much of the fiber has been removed from these refined foods. Instead, eat whole grains, brown rice or brown pasta.