- by Dr Paramesh S
- 1 Shares
- May 05 2017
Cardiac Diet-Low Cholesterol Diet
This is a special diet with low fat and low cholesterol content. The food items are cooked with minimum amount of oil. Foods high in cholesterol content are to be avoided.
This diet is usually used for the condition of Obesity/ Hyperlipidemia/ Cardio vascular diseases/ certain types of cancer.
There are different kinds of fat in foods:
- the good: unsaturated (like monounsaturated fat and polyunsaturated fat)
- the bad: saturated
- the ugly: trans
The fat in a balanced diet should provide 20-25% of total energy (i.e. 10-20gms). However, young children can utilize & need extra amount of good fats.
Planning meals to meet the recommended fat intakes doesn’t have to be complicated. Here are a few suggestions:
Choose fish, poultry, and lean cuts of meat, and remove the fat and skin before cooking. Eat no more than 6 ounces per day. Or substitute vegetarian sources of protein for animal sources several times a week. Good sources include soybeans or soy foods and other high protein plant sources such many types of beans. Broil, bake, roast, or poach foods rather than fry them.
Have fish (fresh or canned) at least twice a week – limit fish that is high in mercury to once a week. Very young children and women who are pregnant (or intending to become pregnant within the next six months) are advised to eat fish that is low in mercury (shellfish, salmon and canned tuna).
Select lean meat (meat trimmed of fat and chicken without skin). Try to limit fatty meats, including sausages and delicatessen meats such as salami.
Cut down on high fat processed meats, including hot dogs, sausage, bacon, spare ribs, and such cold cuts as salami and bologna.
Limit organ meats such as liver, kidney, or brains.
Use skim or low-fat milk and yogurt.
Use salad dressings and mayonnaise made from oils such as canola, sunflower, soy and olive oils.
Use liquid or soft tub margarines or vegetable oils high in monounsaturated fats like canola and olive oil instead of butter. Choose margarine containing liquid vegetable oil as the first ingredient. Use all fats and oils sparingly.
Use fat-free chicken or vegetable broth for cooking instead of fats or oils. For condiments and cooking try mustard, natural jams, non-fat yogurt, fat-free cottage cheese, fat-free ricotta cheese, and no-oil dressing and use less sour cream, cream cheese, nondairy creamers, butter, mayonnaise, margarine, cream, half & half, regular salad dressings, gravies, cream sauces, lard, bacon fat, and hydrogenated fats.
Try to limit cheese and ice-cream to twice a week.
Eat egg yolks in moderation; no more than 3 or 4 per week. Egg whites contain no fat or cholesterol and can be included as a good protein source. Two egg whites are equivalent to 1 ounce of meat for protein.
Eat plenty of fruits and vegetables. Make vegetables and grain-based foods such as breakfast cereals, bread, pasta, noodles and rice the major part of each meal.
Snack on plain, unsalted nuts and fresh fruit.
Incorporate dried peas (for example, split peas), beans (for example, haricot beans, kidney beans, three bean mix) or lentils into two meals a week.
Go easy on packaged and processed foods, such as pies, cakes, cookies, doughnuts, croissants, and muffins that are high in saturated or hydrogenated fats.
Get in the habit of reading food labels. Look for the “Nutrition Facts” on the label and choose products that are lowest in fat and saturated fat. Also avoid products that list hydrogenated fats high on the ingredient list.
Try to limit takeaway to once a week or less.
Try to limit snack foods such as potato crisps and corn crisps to once a week or less.
Try to limit cakes, pastries and chocolate or creamy biscuits to once a week or less.
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