Heart Disease and Diet

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Heart Disease and Diet: Food Sources

Most fruits and vegetables are appropriate for a heart-healthy diet. They are good sources of fiber, vitamins, and minerals. Most are low in fat, calories, sodium, and cholesterol.

Dairy products and milk are good sources of protein, calcium, the B vitamins niacin and riboflavin, and the vitamins A and D. Use skim milk, 1/2%, or 1% milk. Cheese, yogurt, and buttermilk should be low-fat or nonfat.

Eat low-fat breads, cereals, crackers, rice, pasta, and starchy vegetables (like peas, potatoes, corn, winter squash, and lima beans). These foods are high in the B vitamins, iron, and fiber. At the same time, they are low in fat and cholesterol.

Avoid baked goods with eggs, such as egg rolls or egg noodles; butter rolls; cheese crackers; croissants; cream sauces for pasta and vegetables; and cream soups.

Meat, poultry, seafood, dried peas, lentils, nuts, and eggs are good sources of protein, the B vitamins, iron, and other vitamins and minerals.

• Eat skinless poultry, very lean beef, lamb, veal, and pork; lentils, legumes, dried beans and peas; egg whites; and wild game.
• Avoid prepared meats such as sausage, frankfurters, and high-fat lunch meats; marbled meats; prime cuts of high fat meats; duck; goose; and organ meats such as kidneys and liver.

Avoid oils and fats. They are high in fat and calories, and people should eat less of all types of fat. Some fats are better choices than others but should still be used in moderate amounts.

• Use liquid vegetable oils such as safflower, soybean, corn, sesame, olive, canola, avocado and cottonseed. Use margarines made from any of these oils in their tub or squeeze form, not their stick form. Salad dressings and mayonnaise should be made with the recommended oils.
• Seeds, nuts, olives, avocados and peanut butter are also acceptable in moderate amounts.
• Avoid butter, lard, bacon, shortening, sour cream, whipping cream, and coconut, palm or palm kernel oil. These contain saturated fats and are not recommended.

Diet recommendations for children over the age of 2 years are similar to those of adults. Children and teenagers must have enough calories to support growth and activity level while they achieve and maintain a desirable body weight. Children following low-fat diets may have difficulties maintaining desired levels of growth. Consult a physician or dietitian for assistance in planning adequate low-fat meals for children and adolescents.

Note: For an individualized meal plan incorporating the dietary guidelines of the American Heart Association, a nutrition consultation with a registered dietitian is helpful. Each state's American Heart Association is also an excellent resource for information on heart disease.