Eat Your Way to a Healthier Heart

As resilient as it may seem after all those heartbreaks, your heart is still prone to diseases that may lead to heart attacks. Based on the information gathered by CDC or Centers for Disease Control and Prevention in 2004, heart disease is the major cause of deaths in females, regardless of ethnic backgrounds. Fortunately, there is a way to combat and prevent heart diseases. And that’s through a heart-friendly diet. Here are some diet tips that can make your heart stronger and healthier:

Eat Lots of Fiber

A diet rich in fiber is good for your heart. One theory is that soluble forms of fiber that’s found in vegetables, beans, and fruits prevent the absorption of fats. As a result, the amount of bad cholesterol absorbed by the body is reduced. Aside from fruits, veggies, and beans, other fiber-rich foods include cereals and bread made of whole grains.

Avoid Fatty Foods

It’s easier said than done but a diet with less trans and saturated fats is good for your heart. Consuming excess amounts of bad fats can lead to arterial blockage, increasing your chances of developing heart disease. Food items that are abundant in bad fats include milk, cheese, butter, and meat. You don’t have to completely stop eating these items to achieve a healthier and stronger heart. The key here is eating in moderation.

Eat Less Salty Foods

If your daily lunch consists of a burger meal with large fries from a fast food chain, you may be increasing your chances of developing heart disease. Sodium in the form of salt is an essential nutrient but too much of it can lead to heart disease. So again, eating in moderation is a key.

Read the Label

Before you grab an item from the grocery shelf, reading food labels can help you stick to a heart-friendly diet. Terms you should watch out for include total fat, sodium, cholesterol, saturated fat, and total fat.

Preventing heart disease is not that hard. As long as you maintain a heart-friendly diet and an active lifestyle, your chances of developing heart disease are lessened.

sources:
Food and Drug Administration
Centers for Disease Control and Prevention
Harvard Gazette