Transcript Diet for Congestive Heart Failure

HEART HEALTHY
EATING
Presented
By:
Sandra Brenner, PhD, RD, CDE
WE ALL KNOW THE BASICS
Dietary fat modification
Increased fiber intake
Less sodium intake
Much less simple sugar and fructose
Adequate exercise
Healthy weight
Good meal spacing
We have heard a lot about cholesterol but-
INFLAMMATION IS THE NAME
OF THE GAME!
Fat is???
A highly concentrated source of energy
made from excess carbohydrate and
protein in both plants and animals
A compound that floats on water
A compound that does not like water
Not necessarily bad
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Fat
Tastes really good, and makes other
things taste good.
Is hard to digest and takes a long time to
process, so makes us feel full a long time
Generally comes in a form called
TRIGLYCERIDES
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Triglycerides
Made up of three fatty acids on a “hanger”
There are many types of fatty acids but
90% of foods fats contain only four fatty
acids.
Some of these fatty acids are like vitamins
and make up necessary structures in our
bodies
Others have a bad habit of clogging
arteries
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Saturated Fats
Fatty acids we should try to limit or avoid
Solid at room temperature
Have a long shelf-life---lasts a long time in
our bodies and in our foods
Generally found in fats of red meat
animals
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Red Meat
Any animal that walks on four legs on
planet Earth
Limit to only lean cuts prepared with out
added fat
Limit to three – 3-4 ounce servings per
week
Butterfat comes from four legged animals,
treat cheese with real respect.
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PROCESSED MEATS THE
REAL PROBLEM
Most recent research shows it is the
processed meats, not the meat source
So the words bacon and sausage are the
problem- not pork or turkey
Cooking oils
Cooking oils are modern foods. It requires
a lot of chemistry to extract oil from corn,
soybeans or cotton seeds. These refined
oils were not available to your ancestors.
Although “natural” oils, we eat them in
mass quantities unheard of by our
ancestors
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Cooking Oils
All food fats are broken down and the
natural structure is destroyed by heat,
especially high and prolonged heating
Oil that has been in a deep-fat fryer even
for a short period of time breaks down and
is like dragging slug through the veins
AVOID DEEP FAT FRIED FOODS
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Hydrogenated Oils
Contain trans fats
Accidents that happen when making
refined food oils into solid fats such as
margarine or shortening
Listed on the label
Avoid them
Choose trans free margarines – Yes they
do cost a little more
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Monounsaturated oils
Contain large amounts of one of the big
four fatty acids that don’t clog arteries, in
fact may actually help
Olive oil
Canola oil
Peanut oil
Most tree nuts
Heat still destroys this stuff also
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Omega 3 fatty acids
Some fatty acids are used as building
blocks of hormones, tissues etc.
They come in two types – Omega 6 and
Omega 3
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Omega 6 fatty acids are found in large
amounts in cooking oils such as soybean,
corn, cotton seed. We get LOTS of them in
our modern diet
Omega 3 fatty acids are found in fish oils,
flax seed, English walnuts, some in canola
and olive oils. We don’t always get enough
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The secret is to eat much less refined oils
such as fried foods, high fat salad dressing
etc.
Eat fish at least three times per week
Add flax or ground flax to diet
Check with MD about fish oil supplement
or flax seed supplement
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Cholesterol
Hard working lipid made by most cells in
your body.
Precursor of steroid hormones including
sex hormones and vit. D.
Necessary for the tubes nerves run
through.
A major part of bile and triglyceride and fat
soluble molecule transport.
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Cholesterol is only found in animal fats,
never from plants.
Limiting intake may be helpful for cardiac
patients.
Concentrated in eggs, butterfat, red meat
fat, organ meats such as liver and kidney.
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Sodium Restriction
Generally limited to 2000 mg or less
This is often called a 2 gm sodium diet
This is a very restrictive diet
Food from the ground
rarely has any sodium,
fresh meats have some,
but very little compared
to processed meats.
Sodium isn’t just Salt
Sodium comes in many food additives
besides salt and can hide in many foods
that don’t seem “salty”
Baking Powder’s main
Ingredient is baking soda.
Beef?
4 oz. ground beef patty
4 oz. fast food hamburger
3 oz. corned beef
2 all beef franks
3 oz. bologna
3 oz. sirloin steak
87 mg
763 mg
802 mg
1000 mg
1107 mg
53 mg
Condiments
1 tsp lite salt
1 Bouillon cube
1 tsp margarine
1 T ketchup
1T Mustard
1 Dill Pickle
1T sour cream
1T A1 Steak Sauce
1100 mg
1000 mg
50 mg
156 mg
129 mg
928 mg
8 mg
270 mg
Sodium in Pork Products
3 oz. pork chop
3 oz. fresh pork roast
3 oz. sausage pattie
3 oz. canned ham
3 oz. country ham
3 sl. Bacon
120 mg
60 mg
1530 mg
900 mg
2000 mg
228 mg
Miscellaneous
2 shortbread cookies
1 sl apple pie
1 cup veg juice
1 cup buttermilk
1 cup milk
1tsp parmesan cheese
1cup frozen mixed veg
1cup canned mixed veg
1cup tomato sauce
300 mg
476 mg
882 mg
257 mg
122 mg
38 mg
64 mg
243 mg
1482 mg
Soups
1 cn condensed mush. Soup
½ cup chicken noodle soup
1cup Campbells new soup
1T Bac-O-Bits
1cup packaged mac&cheese
3 pancakes
1 oz American cheese
2324 mg
890mg
660mg
473 mg
1200 mg
890 mg
644 mg
Chicken and Fish
3 oz baked salmon
3 oz canned tuna
3 oz smoked salmon
3 oz chicken breast
2.5 oz chicken leg, fried
2 chicken franks
2.3 oz chicken McNuggets
55 mg
458 mg
1700 mg
64 mg
194 mg
1260mg
447 mg
Breads and Cereals
1 c cooked oatmeal
1 pkj Quaker plain oatmeal
1 pkj Q. maple & b sugar oatmeal
1 sl wheat bread
1 bagel
1 English muffin
1 fast food biscuit
8 cracker squares
8 cracker squares, unsalted tops
2 mg
80 mg
290 mg
106 mg
245 mg
378 mg
840 mg
480 mg
2 mg
Talking Points
fiber
The Two Types
• Soluble fiber can blend with water to form a gel. Soluble fiber can help to
slow digestion and make you feel full. It can be found in foods such as
peas, beans, barley, oats, and apples.
• Insoluble fiber adds bulk to the stool, helping foods pass through the
stomach and intestines. It can be found in foods such as whole wheat,
green beans, leafy greens, and fruit and vegetable skins.
Insoluble Fiber
Is the most common form of fiber.
Found in the bran, and outer structure of
plants.
Found in grains, legumes and fruits and
vegetables
How much fiber?
Women – 25 to 30 grams per day
Men – 30-35 grams per day
How To Increase The Amount Of
Fiber In Your
Diet
Whole Grains


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Contains all three parts of the grain
Whole grain should be first ingredient on the
label
At least 2 gm of fiber per serving of bread
At least 5 gm per serving of cereal
Whole Grains Only!!!
Adds fiber
Trace Minerals
Better vitamin profile
Slower to digest
Way more available now!
Try New Whole Food Products
Legumes
Excellent source of vitamins, minerals and
protein.
High in both soluble and insoluble fibers
Economical – versatile
Fruits and Vegetables
Eat 1 ½ Cups of Fruit Daily
Eat 2 ½ Cups of Vegetables Daily
Nuts and Seeds are a good source of fiber and
other goodies, they also have a lot of calories
Strong Evidence of Benefit
Fortified margarines (plant sterols)
Psyllium (soluble fiber)
Whole oat products (B-glucan)
Fatty fish (omega 3 fatty acids)
Soy (protein)
Grape Juice or Red Wine (Resveratrol)
Moderate Evidence of Benefit
Cranberry Juice (proanthocanidins)
Eggs with Omega 3 fatty acids
Green tea/ Black tea (Catechins/Polyphenols)
Tomatoes and processed tomato products
(lycopene)
Fermented Dairy Products (probiotics)
Tree nuts (Monunsaturated fatty acids, Vit.E)
Eat More Of:
Vegetables
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Dark green, orange
Beans and peas – ½ cup daily
Fruits
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Red, purple or blue daily
Avoid juice, eat fruit
Dairy
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Three fat free serving daily
Stay Away From!!!
Salt
Fried foods
Sugared beverages
Processed meats
Refined starches
Too much candy and sweets
Butter, margarine, gravy
Questions?
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