Cardiovascular Disease

1377 Words Jul 15th, 2011 6 Pages
Explain the dietary practices that can be used to prevent cardiovascular disease.

Cardiovascular disease is a life threatening disease. Some persons may know that eating certain foods can increase their heart disease risk but it is tough to change these eating habits. In this paper I will explain the necessary dietary practices that can be use to prevent cardiovascular disease. Once you know which foods to eat more of and which foods to limit, you will be on your way toward a heart-healthy diet. In order to prevent cardiovascular disease you must first limit unhealthy fats and cholesterol. Limiting how much saturated and Trans fat s you eat is the most important step you can take to reduce your blood cholesterol and lower your risk
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Vegetables and fruits also contain substances found in plants that may help prevent cardiovascular disease. Adding fruits and vegetables to your diet would make your diet very easy. Keep vegetables washed and cut in your refrigerator for quick snacks. Keep fruit in a bowl in your kitchen so that you will remember to eat it. Choose recipes that have vegetables or fruits as the main ingredient, such as vegetable stir-fry or fresh fruit mixed into salads.
Some fruits and vegetables to choose and some to avoid. Fruits and vegetables to choose | Fruits and vegetables to avoid | * Fresh or frozen vegetables and fruits * Low-sodium canned vegetables * Canned fruit packed in juice or water | * Coconut * Vegetables with creamy sauces * Fried or breaded vegetables * Canned fruit packed in heavy syrup * Frozen fruit with sugar added |

In addition to maintaining a healthy heart you must also choose whole grain items. Whole grains are good sources of fiber and other nutrients that play a role in regulating blood pressure and heart health. You can increase the amount of whole grains in a heart-healthy diet by making simple substitutions for refined grain products. Grain Products to choose | Grain Products to avoid | * Whole-wheat flour * Whole-grain bread, preferably 100 percent whole-wheat or 100 percent whole-grain bread * High-fiber cereal with 5 or more grams of fiber a serving * Whole grains such as brown
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