Heart Disease and Your Diet

• Limit fats in your diet by only using one teaspoon of tub-style margarine, oil or mayonnaise each meal.
• If you must use oil, the best are canola or olive oil.
• Use skim or 1% milk and milk products such as skim milk-based cheeses and low-fat frozen yogurt.
• Use lean meats, fish and poultry and limit to six ounces daily. A three-ounce serving is equal to a deck of cards or the size of your fist.
• Avoid fried foods, especially deep-fried foods.
• Have only three-to-four regular eggs per week. Try egg substitutes.
• Have one to two servings of baked or broiled fish weekly. Salmon, tuna and trout are good sources of omega-three fatty acids.
• Omega-three fatty acids lower blood triglycerides, total cholesterol and reduce fat deposits in arteries.
• Increase fiber sources such as whole grain breads, bran cereal, fresh fruit and vegetables.
• Fiber helps lower cholesterol, blood sugar and helps with normal bowel regulation. Try for 25 to 30 grams per day. Remember to gradually increase fiber in your diet and include six to eight glasses of water or fluids daily.
• Limit salt in cooking to 1/2 teaspoon daily. Avoid salt at the table.
• Try using herbs such as garlic, seasoning powders and salt-free seasoning mixes instead of salt to flavor food.
• Read labels. The American Heart Association established the certified heart check label mark on foods to show the criteria for saturated fat and cholesterol as part of a heart healthy diet.

Contact your doctor before making any diet changes as related to your medical condition.

To make an appointment for nutrition counseling:

Outpatient diet counseling – 610-954-1000

Diabetes Center – 610-954-3025