What can you eat if you have heart disease? Diet for heart disease: balanced nutrition for successful treatment

With the help of diet, you can actively influence the basic mechanisms underlying the pathogenesis of coronary heart disease (CHD). The chemical composition of the diet has a significant impact on the functional state of the higher parts of the central nervous system. At the same time, a deficiency of protein in food reduces the body’s resistance to stressful situations, and a lack of polyunsaturated fatty acids reduces the excitability of the cerebral cortex and, on the contrary, an excess of fatty acids in food increases its excitability. A diet with limited table salt has a beneficial effect on the dynamics of cortical activity and the reactivity of peripheral vasoconstrictor nerve devices. Magnesium salts have a positive effect, enhancing inhibition processes in the cerebral cortex.
Excessive introduction of animal fats, refined carbohydrates into the diet, and excess calories negatively affect metabolism, having a pronounced hyperlipemic effect. On the contrary, vegetable fats rich in polyunsaturated fatty acids have a beneficial effect on lipid metabolism. It should be noted that animal fats increase the coagulating properties of the blood, while vegetable fats act in the opposite direction.
Cell membranes (ballast substances) contained in plant products, which increase intestinal motor function and enhance the removal of cholesterol from the body, have a positive effect on lipid metabolism. There is widely known data on the lipotropic effect of vitamin B6, its participation in the metabolism of fatty acids, in the utilization of cholesterol, in the transport and breakdown of lipoiroteids. Vitamin B6 deficiency, which is often observed in patients with coronary artery disease, can be compensated to a certain extent by introducing into the diet foods rich in this vitamin (soybeans, bran bread, seafood, etc.). An increased content of magnesium salts in food has an inhibitory effect on aurogenesis, including lipogenesis.
The inclusion of seafood in the diet increases the content of complete protein, lipotropic substances, B vitamins, including vitamin B9, organic iodine and microelements. In the complex mechanism of the therapeutic effect of seafood on the body of patients with coronary heart disease, organic iodine is important, which increases the synthesis of thyroxine and thereby stimulates the processes of lipid oxidation. Contained in seafood products, especially seaweed, polysaccharides close to heparin can increase the activity of blood lipoprotein lipase, which is involved in the regulation of lipid metabolism and reducing the coagulating properties of the blood.
Diet therapy has a significant impact on the state of blood circulation and myocardial function. This effect is due to the restriction of table salt (sodium ions) in the diet and the inclusion of foods rich in potassium salts and vitamins (especially group B).
To ensure the effectiveness of dietary therapy for patients with coronary artery disease, an energy balanced diet is necessary. Patients with normal body weight or some deficiency are prescribed a diet with a calorie content of 2900 kcal. If you are overweight, the calorie content of your diet should be reduced by limiting animal fats and carbohydrates, mainly refined ones, and bread. It is advisable to prescribe various contrast (fasting) days against the background of treatment with a diet that is appropriate in calorie content. The rhythm of nutrition is essential. Rare meals increase lipidemia, impair carbohydrate tolerance and contribute to weight gain. The distribution of the diet during the day should be uniform, the number of meals should be 5-6 times a day.

Characteristics of anti-atherosclerotic diet No. 10c and its application

Indications for use. IHD, atherosclerosis of coronary, cerebral, peripheral vessels, hypertension stage II-III.
Special purpose. Help improve metabolic processes, blood circulation, restore metabolism of the vascular wall and heart muscle, reduce hemocoagulation of the blood, normalize nervous processes that regulate various functions of the body.
General characteristics. A diet with a limitation of table salt and animal fat, replacing a significant amount of the latter with vegetable fat and including foods rich in cell membranes, lipotropic substances, ascorbic acid, vitamins P (group B (especially B6), potassium and magnesium salts. The diet includes seafood ( marine invertebrates, sea kale) of high biological value due to the rich content of organic compounds of iodine, manganese, zinc, as well as methionine and B vitamins.
Two diet options are recommended: the first - for people with excess body weight, the second - for people with normal or low body weight.
Culinary processing. All dishes are prepared without salt; meat and fish - boiled or baked.
Calorie content and chemical composition. The first diet option (table): proteins 90 g, fats 70 g (animal 35%), carbohydrates 300 g. Calorie content 2100-2200 kcal.
Second diet option (table): proteins 100 g, fats 80 g, carbohydrates 350 g. Calorie content 2600-2900 kcal.
Mineral composition: table salt 3-5 g; calcium 0.5-0.8 g, phosphorus 1-1.6 g, magnesium 1 g. Content of vitamins C - 100 mg, B - 4 mg, B2 - 3 mg, PP - 15-30 mg, B6 - 3 mg.
The total weight of the diet is about 2 kg, free liquid is about 1 liter, the food temperature is normal. Number of meals - 6 times a day.
Bread and bakery products. Bread without salt, yesterday's baking, coarsely ground rye and wheat, crackers, dry unsweetened cookies, crispbread. Bran bread with phosphatides.
Soups. Vegetarian, fruit, dairy, cereal. Prepared without salt.
Meat and poultry dishes. Lean meats, poultry (excludes internal organs of animals) boiled or baked (in pieces or chopped).
Fish dishes. Low-fat varieties boiled or baked.
Vegetable dishes and side dishes. All kinds, with the exception of vegetables with coarse fiber (radish, radish), spinach, sorrel. Raw vegetables in chopped form.
Fruits, berries, sweet dishes, sweets. Any ripe fruits, berries. Any juices (except grape). Sweets (sugar, jam) are limited to 50 g, raw fruits with coarse fiber in crushed form.

Approximate one-day menu of the first version of the anti-atherosclerotic diet (2074 kcal)

Name of dishes	Output, g	Proteins, g	Wires, g	Carbohydrates, g
First breakfast
Boiled meat	55	15,9	3.2	-
Vinaigrette with vegetable oil	-	1,7	14,1	17,3
Coffee with milk (low fat)	180	2,9	-	4,6
Lunch
Fresh cabbage salad with apples or seaweed	150	1,7	5,6	15,2
Dinner
Vegetarian cabbage soup with vegetable oil (1/2 serving)	250	1,7	6,1	10,3
Boiled meat with potatoes	55/150	15,9	3,0	30,0
Jelly	125	2,6	4,7	28,7
Afternoon snack
Rose hip decoction	200	-	-	-
Apple	100	0,2	-	9,2
Dinner
Jellied fish	120	16,9	1.4	2,3
Semolina casserole with fruit gravy	250	10,0	10,5	73,0
Tea	200	-	-	-
For the night
Kefir	200	5,6	7,0	9,0
All day
Bran bread	150	14,2	7,1	54,3
Sugar	35			34,7
Total		89,5	63,0	288,6

Approximate one-day menu of the second option of the anti-atherosclerotic diet (2720 kcal)

Name of dishes	Output, g	Proteins, g	Fats, g	Carbohydrates, g
First breakfast
Omelette stuffed with meat baked	140	19,1	7,0	3,2
Buckwheat porridge	90	4,3	4,8	25,8
Tea with milk (low fat)	180	1,5	-	2,3
Lunch
Salad with seaweed	250	1,8	9,3	8,3
Dinner
Pearl barley soup with vegetables in vegetable oil	500	2,9	4,9	26,8
Steam cutlets with soy and vegetable garnish	120	19,5	8,0	48,4
Apple	100	0,2	-	9,2
Afternoon snack
Rose hip decoction	200	-	-	-
Soy bun	50	9,9	10,0	21,0
Dinner
Baked fish	85	17,9	5,4	5,8
Pilaf with fruits	180	3,8	12,2	76,6
Tea with milk (low fat)	180	1,5	-	2,3
For the night
Kefir	200	5,6	7,0	9,0
All day
Bran bread	150	14,2	7,1	54,3
White wheat bread	150	11,8	2,8	79,1
Sugar	35	-	-	34,7
Total		109,1	77,5	405,9

Dishes and side dishes made from cereals, flour, pasta. Flour and pasta products in limited quantities. Various crumbly cereals, puddings, casseroles.
Eggs and dishes made from them. Soft-boiled eggs (2-3 per week), white steam omelet.
Milk in its natural form and in dishes, kefir, yogurt, acidophilus. Fresh cottage cheese in its natural form and in dishes.
Fats. Vegetable oils for cooking and ready-made dishes (vinaigrettes, salads). Butter for cooking.
Beverages. Rosehip decoction, tea, tea with milk, weak coffee, fruit, berry, vegetable juices, kvass. Carbonated drinks are limited.
Snacks. Low-fat ham, doctor's sausage, unsalted and mild cheeses, vinaigrettes, salads with the addition of seaweed. Lightly salted herring (once a week).
Sauces. Dairy, vegetable broth, fruit and berry sauces.
It is recommended to include belin (a mixture of unleavened cottage cheese and raw crushed cod) in combination with bread, cereals and vegetable products in the anti-atherosclerotic diet. Dishes of seaweed, squid, scallop, mussels, etc. are shown.
Prohibited: fatty meats, fish, strong meat broths, beef, lamb, pork fat, internal organs of animals, brains, caviar, lard, cream, baked goods, cream pies, spicy, salty, fatty snacks, cocoa, chocolate, ice cream, alcoholic beverages.
Methodology for differentiated use of anti-atherosclerotic diet. The main therapeutic diet for patients with coronary artery disease is the anti-atherosclerotic diet (No. 10 c), used for treatment and secondary prevention.
During the period of exacerbation of coronary insufficiency, when limiting the motor regime, one should to a greater extent limit the caloric content of the diet, table salt, while sufficiently providing the body with protein and vitamins.
When coronary artery disease is combined with hypertension, a more strict hypopatrian diet is recommended, containing 2-3 g of table salt (in products) with fluid restriction and the inclusion of foods rich in magnesium and potassium salts.
An anti-atherosclerotic diet including seafood products is primarily indicated for patients with coronary artery disease with increased coagulating properties of the blood and a tendency to hypomotor type intestinal dyskinesia.
For patients with coronary artery disease with signs of heart failure, diet No. 10a is recommended with a high content of foods rich in potassium salts (apricots, dried apricots, raisins, prunes, apricots, bananas, figs, peaches, parsley, etc.), which have a diuretic effect and also have a positive effect on the contractile function of the myocardium and the conduction system of the heart.
In case of severe heart failure, a Karel diet or a potassium diet is prescribed for 3-7 days. These diets are one-sidedly balanced in their chemical composition and are therefore prescribed for a limited time. They provide a significant diuretic effect, which is especially pronounced on the 3-5th day of diet therapy. In combination with cardiac drugs and diuretics, these diets significantly enhance the therapeutic effect of the latter.
Patients with coronary artery disease with excess body weight on the background of a calorie-reduced diet (the first version of the anti-atherosclerotic diet) are recommended to prescribe contrast (fasting) days once every 3-7-10 days: dairy (but 100 g of warmed milk 8 times a day), kefir ( a glass of kefir 5-6 times a day) and cottage cheese (100 g of cottage cheese or cheesecakes, or cottage cheese casserole 4-5 times a day; in this case, 100 g of kefir or milk should be added to each serving of cottage cheese).
Patients with coronary artery disease without concomitant hypertension can also be prescribed meat fasting days: 50 g of boiled meat with any vegetable side dish 4 times a day with the addition of a glass of surrogate coffee with milk in the morning and a glass of rosehip decoction in the afternoon. Fruit or vegetable days are recommended - 1.5 kg of apples or fresh cucumbers, or 500 g of soaked dried apricots or vegetables in the form of salads, vinaigrettes with the addition of 100 g of cottage cheese or 50 g of meat before bedtime to avoid feelings of hunger, which can trigger an angina attack . Contrast days help remove fluid from the body, reduce body weight, and normalize blood pressure, thereby improving the condition and well-being of patients.
Successful treatment in a hospital convinces patients of the effectiveness of therapeutic nutrition and teaches them to follow a diet at home, which, as our many years of experience have shown, improves long-term treatment results.

Therapeutic nutrition for patients with myocardial infarction

The tactics of using a diet for the treatment of patients with myocardial infarction is to first prescribe warm liquid food, and then gradually increase and expand the diet by sequentially prescribing the first, second and third diet. At the same time, the increase in the nutritional load of patients corresponds to the expansion of the volume of their motor mode. The timing of the transition from one diet to another is determined by the patient’s condition, the course of the disease and the tolerance of the diet. The consistent use of three diets, built taking into account the basic principles of diet therapy for patients with atherosclerosis, but differing in the quantity and volume of food, the degree of mechanical processing and, to a certain extent, the set of products, allows not only to gradually expand the diet of patients in accordance with the period of their illness, but also it is easy to reduce the food load with various changes in their condition.
Indications for prescribing the diet. Patients with myocardial infarction after the end of the anginal attack are prescribed diet No. 10i.
Purpose of the diet. To create the most favorable conditions for the successful course of reparative processes and restoration of the functional ability of the heart muscle, to help improve metabolic, nervous processes, circulatory conditions, prevent thromboembolic complications, reduce the load on the cardiovascular system, and normalize intestinal motor function.
General characteristics. A diet with a significant restriction of calorie content and food volume with a gradual increase in it. Foods rich in animal fats and cholesterol (internal organs of animals, brains, fatty meats and fish, egg yolk, caviar, animal fats, etc.) are excluded from the diet; nitrogenous extractives, pastry products and products that cause flatulence (brown bread, cabbage, legumes, natural milk, etc.).
The diet includes foods rich in lipotropic substances (cottage cheese, cod, oatmeal), vitamins C and P, and potassium salts. Table salt and liquid are limited.
The diet is prescribed in the form of three doses. The first diet is given in the acute period of myocardial infarction (the first 7-8 days), the second in the subacute period (2-3 weeks), the third during the scarring period (starting from the 4th week).
On days 1-2, patients only drink 1/4-1/2 cup of weak tea, fruit juices, vegetable decoctions, fruit juice 8 times a day.
Culinary processing. All dishes are prepared without salt. Meat and fish (low-fat varieties) are given boiled, fried and baked dishes are excluded. For the first ration, dishes are prepared pureed, for the second and third - unmashed.
X chemical composition and calorie content of diet No. 10i. First diet: proteins 50 g, fats 30-40 g, carbohydrates 170-200 g. Calorie content 1200-1300 kcal. Vitamin content: A - 2 mg; B1 - 2 mg; B2 - 2 mg; RR - 15 mg; ascorbic acid - 100 mg. The amount of free liquid is 800 ml. Table salt 1.5-2 g (in products). The total weight of the diet is 1700 g. An approximate diet menu is given in table.
Second diet: proteins 60-70 g, fats 60-70 g, carbohydrates 230-250 g. Calorie content 1600-1800 kcal. The vitamin content is the same as in the first diet. The amount of free liquid is 1 liter. Table salt 1.5-2 g (in products) + 3 g on hands. The total weight of the diet is 2 kg. An approximate diet menu is given in table.
Third diet: proteins 90 g, fats 80 g, carbohydrates 300-350 g. Calorie content 2200-2300 kcal. The vitamin content is the same as in the first diet. The amount of free liquid is 1 liter. Table salt 1.5-2 g (in products) 5 g per hand. The total weight of the diet is 2200 g. An approximate diet menu is given in table.
The diet is fractional (6 times a day). The food temperature is normal.
In case of severe circulatory failure, patients with coronary artery disease are prescribed diet No. 10a, which is based on the principle of an anti-atherosclerotic diet, but unlike the latter, it is less caloric, mechanically more gentle and contains less table salt and liquid.

Approximate one-day diet menu for myocardial infarction (in the first period of the disease, 1260 kcal)

Name of dishes	Output, g	Proteins, g	Fats, g	Carbohydrates, g
On an empty stomach
Prune infusion	100	-	-	-
First breakfast
Buckwheat porridge pureed with milk	90	2,0	3,4	10,6
Mashed cottage cheese with sugar (sugar from the daily allowance)	50	7,2	8,5	5,3
Barley coffee with milk (sugar from the daily allowance)	100	0,8	0,9	1,2
Lunch				-
Applesauce (or any fruit sauce) with sugar (daily value of sugar)	100	0,4	-	15,7
Rose hip decoction	100	-	-	-
Dinner
Egg broth	150	4,7	4,6	0,1
Boiled chicken	50	9,4	3,5	-
Blackcurrant jelly	125	0,2	-	3,7
Afternoon snack
Mashed cottage cheese with sugar (sugar per day)	50	7,2	8,5	5,3
Grated carrots with sugar	100	-	-	2,5
Rose hip decoction	100	-	-	-
Dinner
Boiled fish	50	8,0	0,7	-
Carrot puree with vegetable oil	100	2,6	5,7	13,8
Tea with lemon	150	0,03	-	0,9
For the night
Soaked prunes	50	0,7	-	26,2
All day
White bread (in the form of crackers)	120	9,5	2,4	63,0
Sugar	30	-	-	29,9
Free liquid 800 ml
Total		52,4	38,2	178,0

Approximate one-day diet menu for myocardial infarction (in the second period of the disease, 1980 kcal)

Name of dishes	Output, g	Proteins, g	1 Fats, g	Carbohydrates, g
First breakfast
Rice porridge milk	100	3,9	6.6	26,3
Protein omelet	50	3,9	4,5	0,9
Barley coffee with milk (sugar from the daily value)	200
		1,6	1,8	2,4
Lunch
Cauliflower in breadcrumbs with butter	150	2,9	7,9	8,9
Rose hip decoction	100	-	-	-
Dinner
Vegetarian borscht with vegetable oil	250	1,3	6,8	7,0
Boiled meat lemon sauce	55	20,3	3,6	3,9
Carrot puree	100	1,7	4,8	8,5
Milk jelly	50	2,2	1,6	12,0
Afternoon snack
Apple puree (sugar daily value)	150	0,4	-	17,2
Rose hip decoction	100	-	-	-
Dinner
Boiled meat	55	13,6	8,9	-
Buckwheat porridge crumbly with butter	1207,6	6,5	7,6	36,1
For the night
Curdled milk	180	5,6	6,7	8,4
All day
White bread	100	7,9	1,9	52,7
Black bread (or bran)	50	2,5	0,5	21,3
Sugar	50	-	-	49,9
Free liquid 1 l
Total		74,3	74,2	256

Approximate one-day diet menu for myocardial infarction (in the third period of the disease, 2276 kcal)

Name of dishes	Output, g	Proteins, g	Fats, g	Carbohydrates, g
First breakfast
Buckwheat porridge with milk	100	3,6	4,1	15,1
Cottage cheese 9% fat with milk (sugar from the daily norm)	125	12,7	9,4	4,4
Barley coffee with milk (sugar from the daily value)	100	0,8	0,9	1,2
Lunch
Applesauce (or any other fruit, sugar from the daily norm)	100	0,4	-	15,7
Rose hip decoction	150	-	-	-
Dinner
Puree carrot soup	250	2,4	8.2	10.7
Boiled chicken	100	18,9	7,0	-
Beets stewed in sour cream sauce	160	2,3	8,2	22,8
Lemon jelly	125	2,3	-	20,5
Afternoon snack
Fresh apple	100	0,4	-	10,0
Broth of shpnovnnka	100		-	-
Dinner
Boiled fish with potatoes puree with vegetable oil	100	1,9	5,6	16,3
Sweet cottage cheese	50	7,2	8,5	5,3
Tea with lemon (sugar daily value)	200	-	-	-
For the night
Prunes	50	1,1	-	32,8
All day			-
White bread	150	11,8	3,6	80,1
Black bread	100	6,5	1,0	40,1
Sugar	50	-	-	49,9
Butter	10	0,06	8,2	0,09
Free liquid 1 l
Total		88,3	69,3	325,0

Therapeutic nutrition for hypertension

Medical nutrition plays a significant role in the complex therapy and prevention of hypertension. As the study of the pathogenetic essence of the disease deepened, there was no longer a need to transfer patients even for a short time to a “semi-starved” regime during dietary treatment. On the contrary, data were obtained indicating that hyposodium (salt-free) diet No. 10 (sample menu, table), containing 100 g of protein, 80 g of fat and 400 g of carbohydrates, enriched with vitamins C, PP, group B, magnesium salts and lipotropic substances, with a caloric content of 2700 kcal, is physiologically adequate and pathogenetically justified in the treatment of patients with hypertension.
The main requirements for constructing a hyposodium diet No. 10 for patients with hypertension: 1) reducing the calorie content of the diet, taking into account the body’s energy expenditure (in case of hospital treatment, 2200-2400 kcal); 2) a significant restriction of table salt (up to 3-5 g per hand), and during an exacerbation of the disease - a temporary complete exclusion of salt (the patient receives only table salt contained in natural products, approximately 3-4 g per day); 3) limiting the introduction into the body of animal fats containing cholesterol and saturated fatty acids; 4) increasing the content of ascorbic acid, thiamine, riboflavin, nicotinic acid, pyridoxine and vitamin P in the diet; 5) enrichment of the diet with magnesium and potassium salts, since against the background of a hyposodium diet they are eliminated from the body more quickly.
It is advisable to include in the diet foods rich in lipotropic substances, cell membranes, and seafood, especially those containing organic Iodine (sea kale).
Purpose of hyposodium diet No. 10. Create the most favorable conditions to reduce the increased excitability of the central nervous system, improve the functional state of the kidneys and reduce the function of the adrenal cortex, leading to a decrease in the concentration of intracellular potassium, an increase in the transmembrane sodium gradient and, thus, a decrease in blood pressure.
Indications for use. Various stages of hypertension, hypertension combined with atherosclerosis.
It is recommended to periodically alternate the hyposodium diet No. 10 (table) with a magnesium diet, prescribed in the form of three consecutive diets for 3-4 days each. Chemical composition and calorie content of magnesium diets. Table salt is excluded, free liquid is limited.
Sample menus of magnesium diets are presented in table.
For overweight patients suffering from hypertension, the hyposodium diet can be replaced with a vegetable or fruit and vegetable diet (1-2 times a week). The total amount of vegetables can be increased to 1500 g per day, salt-free bread made from wholemeal wheat flour - 100 g per day and 40 g of sugar (for tea). Chemical composition of the fruit and vegetable diet: proteins 40 g, fats 80 g, carbohydrates 200 g. Calorie content 1710 kcal.

Approximate one-day menu of hyposodium diet No. 10 for patients with hypertension (2700 kcal)

Name of dishes	Output, g	Proteins, g	Fats, g	Carbohydrates, g
First breakfast
Baked meat soufflé	110	20,5	17,0	6,1
Semolina milk porridge	300	9,0	9,6	46,6
Tea	200
Lunch
Fresh apples	100	0,3	-	11,5
Dinner
Noodle soup with chicken broth	250	2,4	0,85	14,1
Fried chickens	115	17,6	20,1	3,6
boiled rice	135	3,2	8,3	36,3
Compote	200	0,2	-	28,3
Afternoon snack
Crackers with sugar	25	4,0	1,0	31,1
Rose hip decoction	200
Dinner
Jellied fish	85/200	16,9	1,4	2,3
Stewed carrots with prunes	190	3,3	13,6	38,6
For the night
Kefir	200	5,6	7,0	9,0
All day
White wheat bread	100	7,9	1,9	52,7
Rye bread	150	7,5	1,5	63,7
Sugar	25	-	-	24,9
Total		98,8	99,5	346

Approximate one-day menu of the first magnesium diet (0.7 g magnesium) (12(H) kcal)

Name of dishes	Output, g	Proteins, g	Fats, g	Carbohydrates, g
First breakfast
Buckwheat porridge (1/2 serving)	150	4,8	6,1	21,3
Tea with milk	180	1,6	1,8	2,3
Lunch
Carrot juice (1/2 cup) at 12 noon	100	1,2	0,4	11,4
Dried blackcurrant decoction (1/2 cup) with 5 g sugar	100	-	-	4,8
Dinner
Borscht with a slimy decoction of wheat bran without salt	250	10,0	8,7	24,5
Rice pilaf with dried apricots (1/2 serving)	90	2,8	6,2	48,7
Rose hip decoction	200	-	-	-
Afternoon snack
Apricot juice (1/2 cup)	100	0,4	-	14,2
Dinner
Curd soufflé	150	16,3	20,5	38,3
Tea with milk	180	1,6	1,8	2,3
For the night
Rose hip decoction (1/2 cup)	100
Total		38,3	45,5	167,8

Below is a sample menu for a fruit and vegetable diet. First breakfast: hot decoction of rose hips or dried currants (1 glass), cabbage or carrot salad and apples or rhubarb with vegetable oil (150 g).

Approximate one-day menu of the third magnesium diet (1.3 g machines) (2580 kcal)

Name of dishes	Output, G	Proteins, g	Fats, g	Carbohydrates, g
First breakfast
Grated carrots with apples	150	1,5	-	18,1
Buckwheat porridge (or oatmeal)	300	9,7	12,2	42,6
Tea	200
Lunch
Soaked dried apricots	100	2,5	-	67,8
Dinner
Borscht with slimy broth wheat bran (1/2 serving)	8,7	24,5
Fried meat	85	18,4	16,3	10,6
Leaf lettuce (in summer) or salad from grated white cabbage with lemon juice	160	2,7	5,5	13,2
Dried blackcurrant jelly	200	0,6	-	39,7
Afternoon snack
Fresh apples	100	0,3	-	11,5
Dinner
Carrot cutlets with chopped apples	230	6,7	7,2	43,0
Curd soufflé	150	16,3	20,5	38,3
Tea with lemon	200
For the night
Rose hip decoction	200	-	-	-
All day
Wheat bran bread	150	14,8	7,2	54,6
Sugar	20			19,9
Total		8-4,2	77,5	387,4

Second breakfast: carrot or fruit juice (1/2 cup), vegetable puree (150 g).
Lunch: hot cranberry soup with wheat bread croutons or vegetarian soup (250 ml), vegetable salad with sour cream or vegetable oil (180 g).
Afternoon snack: nuts (100 g), grated carrots or cabbage, or beets, or zucchini, or cucumbers (150 g), hot broth of rose hips (1 glass) or black currants (1 glass) with 20 g of sugar.
Dinner: vinaigrette (200 g) with vegetable oil, compote (1 glass) of dried fruit.
In summer, dried fruits need to be replaced with fresh ones and prepared dishes from a variety of vegetables (cucumbers, tomatoes, cauliflower) and berries.
Instead of a vegetable or fruit-vegetable diet, obese patients can replace the hyposodium diet with fasting days (1-2 times a week). Fasting days (apple days) are especially indicated for hypertensive crises. Fasting days enhance the motor function of the intestines, thereby activating the removal of nitrogenous wastes and cholesterol from the body, and also contribute to an increase in diuresis.
The most commonly used fasting days are: milk, rice-compote, watermelon, salad, cottage cheese, and sour milk.
For stage IIB and III hypertension with concomitant atherosclerosis, it is recommended to prescribe an anti-atherosclerotic diet, but prepare food without salt.
A potassium diet is prescribed for circulatory disorders in patients with hypertension and atherosclerotic cardiosclerosis. The anti-atherosclerotic hyposodium diet is replaced for 5-7 days with a potassium diet, which has a positive effect on interstitial metabolism, vascular tone and diuresis. The potassium diet uses foods rich in potassium salts and low in sodium salts. Exclude meat and fish broths and gravies, as well as table salt. The amount of liquid is limited. Cooking is normal. A one-day potassium diet menu is given in table.
The potassium diet is usually used in the form of four diets with a gradual increase in their nutritional value. The ratio of potassium and sodium is at least 8: 1. Chemical composition and caloric content of potassium diet rations.
The number of meals is at least 6 times a day, with patients receiving the first two diets for 2 days, the third and fourth for 3 days, and then returning to the anti-atherosclerotic hyposodium diet.
Upon discharge, patients with hypertension NB and stage III with concomitant atherosclerosis are recommended to continue to limit table salt to 3-6 g and liquid in the diet, exclude cholesterol-containing foods from the diet, enrich the diet with lipotropic factors, seafood, vitamins,

Therapeutic nutrition for chronic heart failure

Diet therapy for patients with circulatory failure should be aimed at increasing the contractile function of the myocardium, as well as combating tissue edema. In heart failure, there is a significant retention of sodium in the body, which depends not only on an increase in the amount of extracellular fluid, but also on an increase in the sodium content inside the cell. Clinical observations leave no doubt that a diet containing excess table salt leads to an increase in heart failure, while a diet restricting sodium chloride has a beneficial therapeutic effect. Limited intake of table salt into the body is one of the main conditions for successful treatment of patients with heart failure.
In addition to disturbances in sodium metabolism, in chronic cardiovascular failure, a clear decrease in the level of metabolizable potassium was found, depending mainly on the loss of intracellular potassium. It has been experimentally proven that intracellular potassium deficiency leads to significant dystrophic changes in the myocardium. At the same time, sodium ions accumulate in the heart muscle, which have a toxic effect on the activity of intracellular enzymes. The diuretic effect of potassium, as well as its positive effect on myocardial contractility, is the basis for prescribing diets with a high potassium content to patients with heart failure. Magnesium salts are also of great importance in ensuring the normal functioning of the body, including the function of the cardiovascular system. Magnesium is not only a constituent element of tissues, but also a factor influencing metabolism, enzyme activity, acid-base balance and colloidal state of blood plasma. The main sources of magnesium are cereals, especially wheat bran, cereals, as well as nuts and almonds. Less magnesium is found in vegetables and fruits. In patients with circulatory disorders, calcium metabolism is often disrupted. A decrease in its level in the blood can lead to clonic and tonic seizures. Calcium is an essential component of the blood coagulation system. It enters the body mainly with milk and dairy products, among which cottage cheese and cottage cheese occupy a special place. The calcium content in milk and cheese is many times higher than in all other products. Dried mulberries, parsley, apricots, dried apricots, olives, horseradish, raisins, prunes, green onions, lettuce, cabbage, dates, dogwood, and peas also contain a lot of calcium. The importance of phosphorus for the body is great. Its compounds take part in all types of metabolism. Sources of phosphorus are milk, carrots, cauliflower, apricots, and peaches.
The nutrition of a patient suffering from chronic circulatory failure should be aimed at eliminating impaired metabolism. By selecting and using food products taking into account the pathogenesis of circulatory failure, you can quickly eliminate existing disorders of general metabolism. The combination of therapeutic nutrition with the use of cardiac and diuretic drugs increases their effect many times. Therefore, nutritional therapy is an essential part of the complex treatment of patients with heart failure.
It is necessary to introduce food ingredients of predominantly alkaline valencies into the diet of patients with circulatory insufficiency, since these patients have a tendency to acidosis. Food products that influence the reaction of urine in the direction of alkalosis include mainly milk, vegetables and fruits (apples, bananas, beans, beets, cabbage, carrots, lemons, melon, potatoes, oranges, peaches, peas, radishes, raisins, turnips ), as well as bread, especially from wholemeal flour, eggs, cod, meat, rice.
Nutrition for heart disease in the compensation stage should be complete. Various nutritional disorders (insufficient amounts of proteins, vitamins, excessive intake of table salt) contribute to the development of decompensation. The following basic requirements are imposed on the nutrition of such patients: normal calorie content, the correct ratio of the main food ingredients - proteins, fats and carbohydrates, full satisfaction of the need for vitamins and mineral salts. It is recommended to serve meat mostly boiled (it contains less extractive substances that stimulate the nervous system and heart). The amount of carbohydrates and fats should be moderate. It is better not to sharply, but for a long time, reduce calories, reducing the content of fats and carbohydrates in the diet. Table salt should be given in reduced quantities (5-6 g per day). Liquid consumption should be limited to 1-1.2 liters per day, including soups and jelly. Sharp fluid restriction in patients in the compensation stage is not justified: it can impede the removal of nitrogenous wastes and cause weakness and constipation.
The volume of food, especially eaten at one time, is of considerable importance. Eating a lot of food leads to elevation of the diaphragm, which negatively affects the functioning of the heart. Normal intestinal activity can be ensured by including vegetable and fruit juices, prunes, compote, and yogurt in the menu. The patient should eat at least 5 times a day in order to eat little at a time. You should eat your last meal no later than 4-5 hours before bedtime. Daytime rest is allowed before lunch.
For patients with circulatory disorders, the following diets are used: No. 10 and 10a, Karelian diet, diet with a predominance of potassium salts.

Diet No. 10

Indications for use. Diseases of the cardiovascular system with circulatory failure stage I-II A.
Special purpose. Contribute to the restoration of impaired blood circulation, normalization of liver, kidney and metabolism function while simultaneously sparing the cardiovascular system and digestive organs. Improve the removal of nitrogenous wastes and under-oxidized metabolic products from the body.
General characteristics. A diet with a limit of table salt to 5-6 g (2-3 g is contained in foods and 3-5 g is given to the patient), free liquid 1.2 liters (including soups, jelly). The daily diet contains 90 g of protein (of which 50 g are animal), 65-70 g of fat (of which 20 g are vegetable), 350-100 g of carbohydrates. Calorie content 2500 kcal. Diet weight 2 kg. Substances that stimulate the central nervous and cardiovascular systems are excluded - all types of alcoholic beverages, strong tea and natural coffee, cocoa, chocolate; meat, fish and mushroom broths; spicy dishes, smoked meats; foods rich in cholesterol (brains, internal organs of animals, caviar). Vegetables that cause flatulence (radish, cabbage, garlic, onions, legumes, carbonated drinks) are limited. Products of predominantly alkaline valencies, rich in potassium salts and vitamins (milk and dairy products, fruits, vegetables and juices from them), lipotropic substances (cottage cheese, cod, oatmeal, etc.) are recommended.
Culinary food processing. All dishes are prepared without salt. For mild swelling, the patient is allowed to add salt to food at the rate of 1 teaspoon of salt (5-6 g) for 1-2 days. Meat and fish are steamed or boiled in water. Subsequent frying is allowed. Fatty foods are excluded.
List of recommended products and dishes. Bread and bakery products. Wheat bread made from 1st and 2nd grade flour, bran, baked without salt. White bread crackers. The cookies are inconvenient.
Soups. From various cereals, vegetables, vegetarian, fruit and dairy from 250 to 500 ml per dose.
Meat and fish dishes. Lean varieties of beef, veal, chicken, turkey, rabbit, stripped of tendons, boiled or followed by frying, baking, chopped or in pieces. Lean fish (pike perch, cod, pike, navaga, hake, ice fish) boiled, followed by frying, pieces or chopped.
Vegetable dishes and side dishes. Vegetables, boiled and raw. Carrots, zucchini, pumpkin, beets, cauliflower, potatoes are allowed; in limited quantities green peas, white cabbage. Ripe tomatoes, lettuce, cucumbers, and grated carrots are allowed in their raw form.
Dishes and side dishes from cereals and pasta. Various porridges with milk, baked puddings, cereal cutlets, boiled noodles. Legumes are excluded.
Egg dishes. Whole eggs (no more than 3 per week) to add to dishes. From egg whites, steamed and baked omelettes, snowballs, meringues.
Milk, dairy products and dishes made from them. Natural milk if well tolerated, fermented milk drinks (kefir, acidophilus, ryeka, yogurt, cottage cheese in its natural form and in the form of dishes, sour cream and cream only in dishes in limited quantities to account for the fat allowance).
Sweet dishes, sweets, fruits and berries. Kissels, compotes, mousses, jellies from fresh and dry sweet varieties of berries and fruits, baked apples. Honey, sugar, jam, marmalade, marshmallows, pastille, dry biscuit, creamy caramel(in terms of sugar from sweets, no more than 100 g per day). Fruit, berry and vegetable juices rich in potassium salts. Apricots (dried apricots), raisins, figs, prunes, bananas, watermelon, melon, all citrus fruits, and rose hips are especially rich in potassium. There is also a lot of potassium in potatoes (especially baked and boiled in their skins) and cabbage. Cabbage causes flatulence, so it is recommended to make juice from fresh cabbage.
Snacks. Fruit salads made from raw vegetables. Cheese and soaked herring (once a week).
Sauces and spices. Fruit and vegetable sauces, white sauce without sauteing with the addition of sour cream, tomato juice, dill, parsley leaves, cinnamon, cloves, bay leaf.
Beverages. Mild tea and coffee with milk, rose hip, black currant decoction, fruit, berry, vegetable juices, fruit drink taking into account the free liquid rate.
Fats. Add butter and vegetable oil to prepared dishes in limited quantities. Lamb, pork and beef lard are excluded.
For an approximate diet menu No. 10, see table.

Diet No. 10a

Indications for use. Heart failure stage IIB-III.
The intended purpose is the same as diet No. 10.
General characteristics. A diet with a sharp restriction of table salt, liquid, and reduced calorie content.
Chemical composition and calorie content. Proteins 50-60 g (of which 40 g are animal), fats 50 g (10-15 g vegetable), carbohydrates 300 g (60-80 g sugar and other sweets). Calorie content 2000 kcal. The weight of the diet is about 2 kg. The total amount of free liquid is limited to 0.6 l.
Culinary processing. All dishes are prepared without salt, boiled and mashed, no salt is added during meals, and salt is not given to the patient. Food temperature should not exceed 50 °C.
The number of meals is 6 times a day.
List of recommended products and dishes.
Bread and bakery products. Salt-free wheat from 1st and 2nd grade flour, bran. Unsweetened cookies, white crackers.
Soups are generally excluded. Only debilitated patients, at the discretion of the doctor, may be prescribed milk, fruit or vegetable broth soups with the addition of cereals, pureed, no more than 200 ml.
Snacks are excluded.
Otherwise, the set of products and dishes on diet No. 10a is the same as on diet No. 10. Diet Sh 19a, unlike diet No. 10, has a lower calorie content, salt and liquid are more strictly limited, food is given pureed.
An approximate menu for diet No. 10a is given in table.
Based on many years of experience at the clinical nutrition clinic, it has been established that food rations of diets No. 10 and 10a have a good diuretic effect, help normalize metabolic processes, and improve the functional state of the heart, liver, and kidneys. Special culinary processing (giving dishes a sour or sweet taste, adding some aromatic substances - vanillin, lemon, cinnamon, etc.), selection of products that do not require a large amount of table salt, improve the taste of dishes and make it easier to tolerate salt-free diets.
The choice of a fasting day is determined individually depending on the tolerance of the products, the desire of the patient, and the therapeutic effect achieved in the past when prescribing a particular fasting day. Contrast days can be prescribed once every 10 days, and if well tolerated and if necessary, up to 2 times a week.
The inclusion of fasting days promotes rapid weight loss due to increased diuresis and a decrease in fat depots. In addition, fasting days contribute to the normalization of acid-base balance and mineral metabolism, increased excretion of nitrogenous wastes and excess salt from the body. Limited fluid administration during the fasting day provides mechanical unloading for the cardiovascular system.
In case of stage II-III circulatory failure, the course of treatment is often recommended to begin with diet No. 10a, and then, when the symptoms of circulatory failure decrease, transfer patients to a more demanding diet No. 10. This transfer is best done using the “zigzag” method, first including diet No. 10 on 1- 2 days on the background of diet No. 10a, subsequently gradually increasing the duration of the patient’s stay on diet No. 10 and reducing the time he spent on diet No. 10a. At the end of treatment, in most cases, diet No. 10 should be the main one, and diet No. 10a is prescribed periodically for a short period of time (1-3 days). The zigzag system in nutrition is very effective.
Patients with stage II and III circulatory failure should receive a salt-free diet until then. until their peripheral edema disappears and congestion in the organs decreases. However, even during this period, to prevent the occurrence of chloropenia, it is necessary to give 3-5 g of salt to patients once every 7-10 days.

Many experts believe that there is a connection between human diseases and nutrition. Scientists have been developing and continue to develop special diets for a long time. Now about 15 tables have been created, which are prescribed for a particular disease. Diet for cardiovascular diseases needs to be given special attention, because mortality rates from these diseases are high.

Basic diet for heart and vascular diseases

A properly prescribed diet for cardiovascular diseases can enhance the effect of medications and even prolong life. A healthy table can serve as a preventive measure, especially if there are certain risks, for example:

• patient age over 40 years;
• heredity;
• tobacco use;
• excessive doses of alcoholic beverages;
• high blood pressure;
• poor nutrition;
• obesity;
• diabetes mellitus;
• sedentary lifestyle.

A diet for cardiovascular diseases can improve metabolism, reduce the load on the heart, and also enhance the effect of medications.

Before the doctor prescribes any treatment, the patient is thoroughly examined. The stage of the disease, the condition of the intestines, as well as other ailments or disorders are revealed.

First of all, the patient must learn to eat small and often meals, drink a minimum of liquid, and also eliminate salt. Vitamins and potassium salts should be included in the diet for diseases of the cardiovascular system.

Depending on the severity of the disease, patients are prescribed diets numbered 10, 10 A, 10 C, 10 I, as well as potassium, vegetable and fruit, hyposodium, etc.

Diet table No. 10 is prescribed:

• for various heart defects;
• with atherosclerosis;
• after heart attacks;
• for rheumatism.

Following this diet will help restore blood circulation, metabolic processes, and also improve liver and kidney function. The main principles of diet table No. 10 include the following:

1. The diet should be varied.
2. Excluding plant fiber from it.
3. Eating foods that normalize fat metabolism.
4. Fractional meals (5-6 times) in small portions.
5. Mandatory consumption of foods that contain alkaline compounds, vitamins, macro- and microelements.

A diet for cardiovascular diseases can be classified as a nutritious diet. The main thing is that you should not consume foods that contain substances that excite the nervous system, for example, strong teas, coffee or fatty broths. Daily calorie content is 2800 kcal. Food with minimal salt content. It should be boiled, baked or steamed.

Allowed products for diseases of the heart and blood vessels

A fairly common question: “What can you eat if you have cardiovascular diseases?” Nutritionists consider the following to be the main products:

1. Bread made from wheat flour or bran (slightly dried), white or gray crackers, as well as sponge cake made from soft dough.
2. Vegetable, cereal or dairy soups with minimal salt content.
3. For meat, it is better to choose rabbit, lean beef or veal. From poultry - turkey or chicken. From fish - bream, cod, pike perch or carp.
4. Vegetables are eaten boiled, raw or baked.
5. Cereal porridge.
6. Pasta as a side dish.
7. Be sure to include fresh salads and seafood salads in your diet.
8. You can eat cabbage and potatoes, but in very limited quantities.
9. Dairy products.
10. Chicken eggs, but no more than two per day.
11. Raw or processed fruits, dried fruits.
12. Weakly brewed coffee with added milk, weak tea, compotes, jelly or self-prepared juices.

Prohibited foods for cardiovascular diseases

There are many contraindications for cardiovascular diseases. They are also found in food. For example, this applies to salts, liquids and animal fats.

Prohibited products for cardiovascular diseases include:

• fatty meat broths;
• fried foods;
• salinity and preservation;
• legumes;
• liver;
• sausages, smoked meats;
• mushrooms;
• sweet products;
• confectionery and chocolate;
• spicy foods and seasonings;
• garlic;
• radish;
• sorrel;
• strong coffee;
• cocoa;
• sparkling water.

Daily diet for heart and vascular diseases

The menu for cardiovascular diseases can be quite varied and satisfying. After a few days you can notice the first improvements. And after a few weeks, the body will get used to proper nutrition.

If you adhere to therapeutic diet No. 10, you can create the following menu for one day:

1. Breakfast. Any milk porridge, a piece of bread with butter and tea with milk.
2. Dinner. Vegetable soup, steamed chicken meatballs, boiled rice, baked apple, tea.
3. Afternoon snack. Milk omelet, apple and carrot salad, rosehip infusion.
4. Dinner. Cottage cheese or buckwheat casserole, any vegetable cutlets, jelly.
5. Before going to bed, it is better to drink something from fermented milk products or juice.

Other diets for heart and vascular diseases

There are several other types of diets for diseases of the cardiovascular system:

1. Diet 10 A. Used for problems with blood circulation. The daily number of calories is 2000. The consumption of liquids, fiber, fats, proteins and carbohydrates is minimized. The diet should include vegetable, fish or meat soups, fruit and vegetable purees, and fermented milk products. You should exclude fatty, salty, smoked and fried foods, mushrooms.
2. Prescribed for hypertension with obvious edema. There is a complete refusal of salt and sodium. Food should be rich in potassium. The patient is prescribed
3. A magnesium diet is prescribed for high blood pressure and cholesterol. It is a diuretic and fights various inflammations. Diet No. 10 is taken as a basis, but with a greater predominance of foods containing magnesium.
4. A hyposodium diet has a positive effect on the central nervous system, kidneys, and also stabilizes blood pressure. Here the restrictions apply to salt, liquids, and refined carbohydrates.
5. The Kempner diet is a potassium diet. It is necessary to sharply reduce the intake of fat, protein and sodium. It is allowed to eat unsalted rice porridge without milk - twice a day, drink 6 glasses of compote. But the duration of such nutrition cannot exceed four days.

1. Eating fish. Fish oil has a positive effect on heart function.
2. Including lean meat and poultry in the diet. It is better to use white meats.
3. Mandatory consumption of fruits, vegetables, berries and cereals. They are rich in fiber.
4. From dairy and fermented milk products, you need to choose only low-fat ones.
5. Salt intake should be reduced.
6. The diet needs to be filled with foods high in potassium.
7. It is better to completely avoid flour and confectionery products.
8. Avoid tonic drinks.
9. Fast food is strictly prohibited.
10. As a salad dressing, unrefined sunflower oil is the best option.
11. If you are overweight, you need to lose weight.
12. It is worth getting rid of bad habits.
13. Control of bowel function. If constipation occurs, you should increase your consumption of fiber-rich foods.

Nutrition for various diseases of the heart and blood vessels

There are several types of cardiovascular diseases. Each of them requires a different approach:

Atherosclerosis. This chronic disease negatively affects the arteries. Cholesterol begins to accumulate in them and plaques form. They impede blood flow. This is facilitated by poor diet, tobacco use, and high blood pressure. It is important to respond in a timely manner to all negative manifestations of this disease, because every third heart attack ends in death.

Preventive measures primarily include proper nutrition. If you follow a diet, you can stop the rapid development of the disease, because the blood vessels will remain clean and healthy.

With atherosclerosis, food can be varied. Fatty meat is replaced with poultry, fish or legumes. For one meal, the amount of this product should not exceed 100 g. You should avoid fast food, sausages and chips. The same applies to liver. Food is steamed or baked in the oven.

Doctors include the following approved products for atherosclerosis:

• dairy and dairy-free porridges;
• wholemeal bread;
• low-fat dairy and fermented milk products;
• at least 400 g of vegetables and fruits per day;
• fish and seafood;
• dry fruits and nuts (almonds or walnuts);
• green teas, compotes and natural juices.

With coronary heart disease, there is a severe decrease in blood flow to the heart. This includes heart failure, heart attack or angina.

The cause is the same atherosclerosis, so the diet will be aimed at its prevention. If the patient experiences edema or shortness of breath, salt should be completely avoided. Daily water consumption is no more than 800 ml.

Eggplant caviar with vegetables

• eggplants - 200 g;
• medium head of onion;
• puree from the pulp of one tomato;
• a little sunflower oil;
• greenery;
• a teaspoon of sugar;
• a pinch of salt.

Preparation:

1. Wash the vegetables.
2. Bake the eggplants in the oven, peel and chop.
3. Finely chop the onion and lightly fry in oil, add tomato puree.
4. Add the eggplants and simmer for half an hour.
5. Before serving, add sugar and salt and sprinkle with chopped herbs.

Vegetable borscht

Ingredients for cooking:

• potatoes - 200 g;
• cabbage - 150 g;
• beets - 150 g;
• medium onion head,
• one small carrot;
• small parsley root;
• pulp of one tomato;
• dill and parsley;
• flour - 25 g;
• butter - 25 g;
• low-fat sour cream - 20 g;
• liter of vegetable broth;
• a teaspoon of sugar.

Preparation:

1. Chop the cabbage and place in boiling vegetable broth.
2. Stew the grated beets and add to the cabbage.
3. Cut the potatoes into cubes, put them in the broth, and cook for 10 minutes.
4. Sauté chopped onions, parsley and carrots in butter. Add tomato puree, flour and leave on the fire for another five minutes. Place in a saucepan.
5. Season with sugar and leave to cook for another 10 minutes.
6. You can serve it at the table, and use sour cream and herbs as a dressing.

Milk-strawberry soup

Ingredients for cooking:

• half a liter of milk;
• strawberries - 150 g;
• 20 g sugar;
• yolk of one egg;
• potato starch - 15 g.

Cooking process:

1. The yolk must be mixed with starch and sugar.
2. Add 25 ml of milk to the mixture.
3. Boil the rest of the milk and slowly pour into the egg mixture. Mix everything and pass through a sieve.
4. Mash half the berries into a puree and mix with the milk mixture. The rest will be needed for decoration; they are laid out on top of the dish before serving.

Carrot soup

Ingredients for cooking:

• half a liter of milk;
• half a kilo of carrots;
• 100 g semolina;
• one chicken egg;
• 25 g butter;
• liter of water;
• spoon of sugar.

Preparation:

1. Carrots need to be boiled, peeled and chopped on a fine grater.
2. Bring water to a boil and slowly add semolina. Be sure to stir so that lumps do not form. Cook the cereal for no more than 10 minutes.
3. Add carrots and sugar to the porridge and wait until it boils again.
4. Beat the egg with milk and pour into the resulting puree soup.
5. Before serving, divide into plates and add butter.

Cauliflower with sauce

Ingredients for cooking:

• half a kilo of cauliflower;
• 20 g breadcrumbs;
• 25 g butter.

Preparation:

1. Wash the cauliflower thoroughly and divide into florets.
2. Boil the vegetable in salted water for several minutes.
3. Melt the butter in a water bath and add crackers.
4. Before serving, pour the resulting mixture over the cabbage.

As you can see, the diet for cardiovascular diseases can be quite varied.

Scientists have long proven that there is a direct relationship between what and how a person eats and his diseases. Nutritionists have developed 15 dietary tables, on the basis of which an individual diet, depending on the disease. Exactly cardiovascular diseases ranks first in mortality rates. Diseases such as cardiac ischemia , heart defects , and also need to be treated continuously and comprehensively. Proper nutrition enhances the effectiveness of medications and can also prolong the life of patients. In addition, proper nutrition is the prevention of heart and vascular diseases, especially in the presence of risk factors. Risk factors for developing cardiovascular diseases include heredity, smoking, poor nutrition, age (after 40 years), high blood pressure, obesity, stress and a sedentary lifestyle.

Diet therapy for cardiovascular diseases is aimed at correcting metabolic disorders, unloading cardiac activity, and also enhancing the effect of medications. When prescribing therapeutic nutrition, the stage and course of the disease, the state of digestion, and the presence of concomitant diseases are taken into account.

The main principle of the diet for such diseases is split meals with frequent meals, limited fluid intake and sodium salts , while simultaneously enriching the diet with vitamins and potassium salts .

Diet No. 10, as the main diet for cardiovascular diseases

When prescribing dietary therapy for cardiovascular diseases, diets No. 10, 10a, 10c, 10i are used. In difficult cases, specialized diets may also be used, such as potassium , hyposodium , fruit and vegetable and others.

For diseases of the cardiovascular system, atherosclerosis, heart defects, hypertension, and also after a myocardial infarction, diet No. 10 is prescribed. This diet promotes the speedy restoration of impaired blood circulation, improves metabolism, and also promotes the rapid removal of metabolic products from the body and stimulates the activity of the kidneys and liver.

The diet is characterized by limiting the consumption of table salt (up to 5 mg), coarse fiber and liquid (up to 1.5 l) and increasing the intake of foods containing calcium salts. These are dried apricots, dates, prunes, grapes, bananas, baked potatoes, broccoli, citrus fruits and cabbage. And also products containing magnesium salts: buckwheat, oatmeal, bran, nuts. The main goal of diet No. 10 is to reduce the load on the heart during digestion.

Nutrition principles when following diet No. 10:

• food should be as varied as possible;
• limiting foods that are a source of plant fiber;
• an increase in the diet of foods that help normalize fat metabolism;
• increase in foods containing alkaline compounds (milk, cabbage, carrots, apples, lemons);
• increase in content vitamins(groups A, B, PP, E, retinol, ascorbic acid), micro- and macroelements in the diet (potassium, calcium, phosphorus);
• frequent meals 5-6 times a day in small portions.

Diet No. 10 is complete, hyposodium, but the content of nutrients in it is reduced, as well as substances that excite the nervous system (strong coffee, tea, broths); the total calorie content is up to 2800 kcal. Food is boiled, baked or steamed.

What can you eat if you have vascular and heart diseases?

For cardiovascular diseases, nutritionists recommend consuming the following foods:

• wheat bread, with bran, slightly dried, crackers from white and gray bread, savory biscuits;
• vegetable, dairy and large soups with potatoes without salt, beetroot soup (half a serving - 250 g);
• lean meats (rabbit, veal, lean beef), poultry (chicken, turkey), fish (pike perch, carp, cod, bream). Meat and fish dishes are consumed boiled or baked, or as jellied boiled meat;
• vegetable and butter - in the form of additives to ready-made dishes, butter - no more than 10 g per day;
• boiled, baked and raw vegetables, cereals cooked in water and milk, and pasta as a side dish;
• as appetizers you can prepare salads from fresh vegetables, vinaigrettes, salads with seafood with the addition of vegetable oil;
• potatoes and cabbage - limited;
• from dairy products, kefir, yogurt, cottage cheese, acidophilus are recommended; sour cream and cream - in dishes;
• no more than 1-2 chicken eggs per day as an addition to main dishes or as a steam omelet;
• any raw and baked fruits, berries, also dried fruits, dried apricots, prunes, raisins;
• Drinks include weak coffee with milk, black and green tea, fruit and berry juices, jelly, and jelly.

What not to eat, according to diet No. 10

For diseases of the cardiovascular system, it is necessary to limit the consumption of table salt and liquid as much as possible (up to 5 glasses per day), as well as animal fats. Diet therapy for cardiovascular diseases does not recommend consuming meat and mushroom soups, broths, fried meat and fish, caviar, fatty pickles, and legumes in the diet. Foods containing a lot are also excluded from the diet - liver, brains, kidneys, as well as any spicy and fatty foods, smoked meats, sausages, mushrooms, baked goods, chocolate, cakes, spices, hot seasonings. Among vegetables, it is not recommended to eat onions, garlic, sorrel and radishes. As for drinks, you should not drink strong coffee, cocoa, tea, or carbonated drinks.

Sample menu for the day, according to diet No. 10

Breakfast (8am)- cottage cheese with sour cream, semolina or rice porridge with milk, bread with butter, tea with milk.

Lunch (13 hours)- pureed vegetable soup, steamed meatballs in white sauce, crumbly rice porridge, baked apples or pearl barley soup with vegetables, boiled meat with carrot puree, tea.

Afternoon snack (16 hours)- omelet and apple-carrot puree, rosehip infusion.

Dinner (19 hours)— curd casserole made from buckwheat, vegetable cutlets with prunes, jelly or curd pudding, potatoes with boiled fish, jelly.

Late dinner (22 hours)- a glass of yogurt or fruit juice, a biscuit.

Other diets for cardiovascular diseases

Diet No. 10a prescribed for cardiovascular diseases with severe circulatory disorders. The total calorie content of the diet is up to 2000 kcal, the consumption of proteins, carbohydrates, fats, liquids and fiber is reduced. Table salt is completely excluded. The menu consists of vegetarian soups, steamed meat and fish dishes, pureed vegetables, curdled milk and low-fat cottage cheese. Salty, fried and fatty foods, smoked meats, and mushrooms are completely excluded from the diet.

The basis of nutrition for Carell diet dosed nutrition with skim milk is prescribed with a gradual increase in its quantity (up to 2 liters per day). However, due to the inferiority of the diet, changes were later made to this diet.

Scientists M.I. Pevzner a fruit and vegetable diet was proposed for people with hypertension who are overweight. This diet has a reduced energy value, limiting sodium and liquid intake, with increased potassium intake. Any vegetables, fruits, and dishes made from them are recommended - vinaigrettes, salads, purees, juices, compotes.

In case of insufficient blood circulation, hypertension and edema, it is used, in which the energy value of the diet gradually increases, sodium consumption is sharply limited, and salt is excluded. The diet is enriched with potassium. Food is taken 6 times a day, the same foods are excluded from the diet as in diet No. 10, and in addition to diet No. 10, foods rich in potassium are also recommended - dried fruits, apples, bananas, cabbage, rose hips, potatoes.

Rice-compote diet (Kempner) is one of the varieties of the potassium diet. Its peculiarity is a sharp reduction in the content of proteins and fats in the diet, as well as sodium. This diet includes rice porridge, cooked without salt, and compote. Rice porridge - 2 times a day, compote - 6 glasses a day. Due to its inferiority, this diet can be used for no longer than 3-4 days.

In case of insufficient blood circulation, against the background of atherosclerosis and hypertension, it is prescribed Yarotsky diet. It contains fresh low-fat cottage cheese and sour cream. It has a pronounced diuretic effect, as well as a lipotropic effect.

Magnesium diet helps reduce blood pressure, blood cholesterol, increase urination, and has an anti-inflammatory effect. It is based on diet No. 10 with an increase in the content of magnesium-rich foods. These are mainly oatmeal, millet, buckwheat and vegetables, herbs, beans, and nuts.

For symptomatic arterial hypertension and hypertension, with vascular atherosclerosis, it is used hyposodium diet, which helps improve kidney function, reduce blood pressure and excitability of the central nervous system. A hyposodium diet reduces refined carbohydrates, limits salt and fluids, and increases vitamins and cell membranes. Vegetable and vegetarian soups, boiled and baked vegetables, lean meat and fish, cereals and pasta, dairy products, and fruits are allowed.

Also, for diseases of the blood vessels and heart, you can carry out fasting days. For example, this could be an apple fasting day, when 1.5 kg of baked and raw apples are consumed per day, a cucumber fasting day (1.5 kg of fresh cucumbers without salt per day), or a salad fasting day, when 300 g of salad are taken 5 times a day. vegetables or fruits, without salt, with sour cream or vegetable oil.

Nutritional features for various types of cardiovascular diseases

Atherosclerosis is a chronic disease that affects the arteries. Various fat-like substances penetrate into the walls of the arteries ( cholesterol ), which leads to the formation of an atherosclerotic plaque, which, gradually increasing, narrows the lumen of the artery, impeding blood circulation. The development of the disease is facilitated by elevated cholesterol levels in the blood due to poor nutrition, smoking, and hypertension. Typically, atherosclerosis develops at a young age and does not manifest itself in any way. Gradually, the vessels lose their elasticity, plaques contribute to the narrowing of their lumens, as a result of which tissues and organs do not receive sufficient nutrients and oxygen. As a result, complications may occur - stroke, myocardial infarction and others. Unfortunately, the disease is very common, and the first one ends in death in every third case.

To prevent the development of atherosclerosis, it is necessary to eat properly, reducing the consumption of foods rich in cholesterol, as well as animal fats and alcohol. Following a diet for cardiovascular diseases can delay the development of the disease by normalizing cholesterol levels in the blood. Thanks to the diet, your blood vessels will be “clean” and healthy longer.

If you suffer from atherosclerosis, your food should be varied. Instead of meat, choose poultry, fish and legumes. Portions of lean meat and poultry should not exceed 100 grams. in finished form. It is necessary to exclude smoked meats, lard, sausages, chips, and hamburgers from the diet. When cooking, use any vegetable oils (up to 2 tablespoons per day). Limit the consumption of liver, brains, as well as confectionery and ice cream. Prepare food boiled, baked, or steamed. You can add salt while eating.

• porridge and bread made from wholemeal flour;
• low-fat dairy products - 1% kefir, cottage cheese, unsweetened yogurt;
• vegetables and fruits - at least 400 g per day, can be in salads with the addition of vegetable oil;
• seafood rich in iodine;
• dried fruits, walnuts, almonds;
• Green tea, compotes, and natural juices are recommended for drinks.

Cardiac ischemia- a disease caused by decreased blood supply to the heart muscle. This disease includes myocardial infarction and heart failure. The main cause of the disease is atherosclerosis. The diet for coronary heart disease is aimed at preventing the occurrence of atherosclerosis. If the disease is accompanied by shortness of breath and the appearance of edema, then salt is almost completely excluded from the diet, and fluid intake is limited to 800 ml per day.

In patients myocardial infarction, when necrosis of a section of the muscular network of the heart occurs, which occurs due to circulatory disorders, therapeutic nutrition helps restore the functions of the heart. Proper nutrition also prevents the development of complications, such as rhythm disturbances and an increase in the dead area of ​​the heart muscle. The diet is aimed at stabilizing intestinal function, normalizing metabolism and preventing the formation of blood clots. After an attack of the disease, patients' appetite is reduced, and the attending physician prescribes nutrition, depending on the patient's condition. Salt is excluded from the diet, liquid intake is limited, food is divided into 8 meals. All food is prescribed in boiled, warm and liquid form. When the patient’s condition improves, he is prescribed diet No. 10, and the Yarotsky diet can also be prescribed.

The main feature arterial hypertension is an increase in blood pressure. It is a very common disease, affecting more than 50% of people over 65 years of age. Patients with arterial hypertension are prescribed diet No. 10 with limited intake of salt, liquid (up to 1.1 liters per day), foods containing animal fats, as well as increased consumption of foods containing potassium and magnesium salts. Nutrition for cardiovascular diseases should be complete and varied, but not high in calories. Food is taken in small portions, every 2-3 hours.

Diseases of the cardiovascular system are very common, and most often cause disability and death, so it is much better to prevent their development by maintaining proper nutrition.

• Table No. 10: tips and limitations
• Heart diet: how to eat right?

A lot depends on how a person eats. Therefore, a properly selected diet for cardiovascular diseases will not only help control the disease, but also speed up recovery.

For those who have heart problems, diet No. 10 is intended. It is recommended for post-infarction conditions, heart disease, and insufficient blood circulation. Therefore, special emphasis in the diet is placed on foods that strengthen the heart and blood vessels.

Although therapeutic nutrition for cardiovascular diseases has its limitations, you can eat very variedly within its framework. First courses (soups) should be cooked in “second” or “third” broths, with preference given to vegetable soups. Meat, poultry and fish should be chosen as low-fat varieties. To prepare second courses, it is best to boil them, then you can bake them. Diet No. 10 allows you to eat 1 egg per day or cook a steam omelet once a week. Bread should be consumed salt-free, slightly dried. For those who love flour, you can treat yourself to savory cookies or savory biscuits.

For cardiovascular diseases, you can consume almost all dairy products: milk, low-fat cottage cheese, etc. You only need to limit the consumption of fatty and salty cheeses.

There are no restrictions for cereal products: porridge can be prepared from any cereal (buckwheat, oatmeal, milk porridge, etc.). You can diversify your diet with casseroles, cereals and pasta made from durum wheat.

As for vegetables, they can be consumed in any form: raw, boiled or baked. Potatoes, cucumbers, tomatoes, zucchini, eggplants, beets, carrots and any greens can be eaten in unlimited quantities.

For heart disease, the following is excluded from the menu:

• spicy, salty and fried foods;
• pastry products, fresh bread;
• smoked meats, sausages, fast food;
• salted, pickled and pickled vegetables;
• chocolate;
• strong tea and coffee;
• sweet carbonated drinks, energy drinks.

Return to contents

Depending on what disease is diagnosed in the patient, the diet can be of 2 types: strict and not very strict. However, there are general recommendations for everyone who has heart and vascular problems. Such people need to add a variety of foods to their diet. 5 food groups are necessary for human health: cereals, dairy products, meat, fish, vegetables. In order for the body to receive useful substances, it is necessary to eat at least one product from each group daily. Then the heart will be healthy.

Therapeutic nutrition for diseases of the cardiovascular system involves a number of restrictions.

It is necessary to reduce salt intake. Salt contains too much sodium, which retains fluid in the body. As a result, an unwanted load on the heart and blood vessels occurs, pressure increases, and swelling may occur.

In addition, you need to reduce the consumption of animal fats in your diet. They contain a lot of “bad” cholesterol, which leads to heart problems. To reduce these deposits and reduce the formation of blood clots, Omega-3 must be included in the menu. Most of these essential substances are found in fish and various vegetable oils.

To improve heart function, you need to eat foods that contain potassium. These are apricots, dried apricots, prunes, raisins, rose hips. To dilate blood vessels and prevent their spasms, you should eat more nuts, black currants, carrots, beets, as well as all types of porridges: barley, oatmeal, buckwheat. All these products contain magnesium, which has a positive effect on the cardiovascular system.

People with heart disease need to reduce calorie intake. After all, extra pounds negatively affect the functioning of the heart. In addition, eat small portions, 4-6 times a day. It is imperative to adhere to this recommendation, because a full stomach puts pressure on the autonomic nerves responsible for the functioning of the heart muscle.

It is very important to follow the eating schedule, i.e. Always eat at the same time, and the largest amount should be taken for lunch. At night, you can drink a glass of kefir or eat some fruit. If the disease is accompanied by edema, then fluid intake should be limited to no more than 1.5 liters per day.

You should also exclude from your diet all foods that excite the nervous system, as they cause the heart to beat faster and thereby create unwanted stress on it. These products include strong teas, caffeine, caffeinated cocktails, energy drinks, various colas and foods with a large amount of spices added.

No matter how good the diet is, you cannot use it without the advice of a doctor.

After all, each disease is unique, and even with the same disease, the diet may differ in different cases. Only a doctor, knowing everything about his patient’s condition, can recommend therapeutic nutrition for cardiovascular diseases.

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Diet No. 10 – for diseases of the cardiovascular system

The heart is the only muscle in the body that works continuously and pumps blood, supplying nutrients and oxygen to the entire body.

How effectively it will work also depends on what we eat.

Doctors are confident that the nutritional system developed a long time ago called “diet No. 10” can improve blood circulation and cope with the first signs of heart disease.

Basic principles of nutrition for cardiovascular diseases:

1. Eliminate foods that stimulate the nervous system from your diet. Firstly, there is caffeine and caffeinated drinks: cocktails, energy drinks and even all kinds of colas. They increase the heart rate, further loading the heart muscle.

Doctors include strong tea, rich broths and dishes containing large amounts of spices as stimulating foods.

2. Reduce your consumption of animal fat. Fatty foods of animal origin - canned meat, pork, fatty poultry, all types of offal, sausages, smoked meats and lard - are rich in harmful cholesterol, which is deposited in blood vessels in the form of plaques. They can disrupt blood flow, including in the vessels that supply the heart itself.

But there is still room on the menu for lean veal, rabbit, chicken and turkey. Boil, steam or bake - any cooking method that does not add additional fat will do.

3. Reduce the amount of salt in your diet. This will reduce the amount of fluid that is retained in the body and reduce the load on the heart, which is forced to pump an increased volume of blood. High blood pressure, in particular, develops due to fluid retention.

Try to avoid pickles and marinades, and do not buy ready-made sauces, smoked meats and sausages. For the same reason, it is better to avoid fast food, snacks and processed foods, which often have a high salt content.

4. Add Omega-3 fatty acids to your diet. These beneficial substances help reduce cholesterol levels in the body, prevent the process of blood clots and lower blood pressure.

Omega-3 is most abundant in vegetable oils and fish oil. Experts recommend choosing not too fatty fish and seafood. It is best to boil them, but you can also fry them without fat. But salted, smoked and canned fish are harmful to the heart - due to excess salt content.

5. Eat small meals. In heart disease, a full stomach and bloating lead to irritation of the autonomic nerves responsible for the functioning of the heart. And this, in turn, leads to interruptions in its work.

Doctors believe that 4-5 small meals during the day will be easily digested and will not create additional stress on the nervous, and, therefore, cardiovascular system.

Diet No. 10 - do's and don'ts

Can	It is forbidden
Dietary salt-free bread, toast, white bread croutons	Fresh bread, pancakes, pancakes, baked goods
Vegetable soups with cereals, milk soups	Broths from meat, poultry, fish, mushrooms. Soups with legumes
Lean beef, veal, rabbit, chicken, turkey. Boiled or baked without fat	Fatty meat, geese, ducks, offal, sausages, smoked meats, lard and corned beef, canned meat
Lean fish and seafood - boiled or steamed	Fatty fish, salted, smoked fish, caviar, canned fish
Milk, low-fat cottage cheese, yogurt, kefir	Salty and fatty cheese, sour cream, cream
Soft-boiled eggs, omelettes. No more than 1 egg per day	Fried eggs, hard-boiled eggs
Cereal dishes, pasta made from durum flour	Legumes
Boiled and baked vegetables. Raw vegetables rarely and carefully	Pickled, salted vegetables. Radishes, onions, garlic, mushrooms, radishes, green peas, cabbage
Fresh ripe fruits and berries, honey, jam, dried fruits	Fiber fruits, chocolate, cakes
Weak tea, fruit and vegetable juices	Natural coffee, cocoa, strong tea, alcohol
Vegetable oils, occasionally unsalted butter	Cooking fats and margarines, lard

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Diet for cardiovascular diseases: dietary features

According to experts, therapy for cardiovascular pathologies is more effective if conservative treatment is supplemented by adherence to a specially selected diet. The occurrence of heart disease is partly provoked by a deficiency of magnesium, calcium and an excess of “bad” cholesterol in the body, which is why the diet of a heart patient must contain the “right” foods. It is important that such a diet is also applicable for the prevention of heart disease.

Dietary goals

For problems with blood vessels and the heart, use dietary table No. 10, which allows you to:

• ensure the body is provided with the necessary energy;
• prevent the development of atherosclerosis;
• improve the functionality of blood vessels;
• normalize metabolic processes;
• ensure the delivery of electrolytes to stabilize heart rate.

A similar diet is indicated for very common diseases:

• heart defects;
• hypertension;
• arrhythmias;
• ischemia;
• heart attack;
• cardiosclerosis;
• heart failure.

Depending on the specific disease, minor changes are made to the basic provisions of the diet. For swelling, a potassium diet is prescribed (the proportion of salt and potassium is one to eight). For standard pathologies, tables No. 10, 10c, 10i are shown.

Basic principles of the “heart” diet

1. Diet variety;
2. Compliance with the diet (promotes the active production of gastric juice). The diet must be divided into four or five to six (if overweight) meals;
3. Elimination of overeating. If you feel hungry at night, you can eat an apple, a pear or drink a little kefir;
4. Reducing the amount of fluid consumed (up to one and a half liters per day);
5. Eating dietary fiber (this is a kind of “cleansing” of the body from excess cholesterol, waste and toxins). You should eat 300 g of fruits and vegetables daily;
6. Using certain cooking methods (boiling, stewing, baking). This is necessary to reduce fat intake;
7. Serious limitation of salt intake (up to 5 g per day). Experts recommend cooking food without salt; it is better to add a little salt to the dish before eating;
8. Daily consumption of a small amount of high-quality red wine - in the absence of contraindications, up to 70 ml;
9. Absolute cessation of smoking;
10. Normalization of body weight;
11. Compliance with daily calorie restrictions on consumed foods and dishes (up to 2600 kcal).

The energy value decreases by reducing the amount of fat consumed.

“Detailing” the diet

The diet for heart disease is based on a clear distinction between foods. Some of them are recommended for inclusion in the menu, others are excluded from the diet or their consumption is significantly limited.

Products, dishes recommended for inclusion in the menuProducts, dishes subject to exclusion or limitation

First meal	Vegetable, dairy (possibly adding cereals), low-fat broths based on meat and fish. One-time intake – half a serving. In case of swelling, first courses are excluded	Rich meat and fish broths, mushroom soups, first courses with legumes
Second courses	Lean meat (chicken, turkey, veal, dietary beef), lean fish in minced products - meatballs, cutlets, meatballs	Kidneys, fatty meat (goose, duck are no exception) and fish
Fats	Unrefined vegetable oil (daily – up to 30 g), up to 20 g butter daily	Meat, culinary varieties
Eggs	Steam omelette, soft-boiled every other day	Hard-boiled, fried
Cereals, legumes	Buckwheat, oatmeal (casseroles, porridge). Semolina – for weight loss	All legumes
Pasta	From durum wheat in casseroles, various side dishes	From soft wheat varieties
Dairy	Hard cheese (unsalted), low-fat cottage cheese, yogurt, low-fat kefir, fermented baked milk. Sour cream - exclusively for seasoning first courses	Soft cheeses (including processed cheeses), ice cream, sour cream, high-calorie kefir, cream, milk, cottage cheese
Mushrooms, vegetables	Eggplants, cauliflower, pumpkin, parsnips, beets, potatoes, tomatoes, squash, carrots, sliced ​​greens, salads, vinaigrettes	Radish, radish, white cabbage, any mushrooms, sour greens, pickled, pickled, pickled vegetables
Gravy, sauces	With vegetable broth, milk	With mushroom, fish, meat broth, mayonnaise
Berries, fruits	Raspberries, black currants, persimmons, apricots, pears, apples, citrus fruits in squeezed juices, fruit drinks, compotes, dried fruits	Fruits and berries with coarse fiber
Sweets	Marmalade, jelly, soufflé, puddings, mousses, honey	Chocolate, candy, jam
Bakery products	Brown bread with sunflower seeds, flax seeds, bran (made yesterday), biscuits, croutons (daily - up to 150 g)	Baked goods, baked goods, white bread
Beverages	Chicory, weakly brewed tea, herbal infusions with lemon balm, mint, rose hip decoction, still mineral water	Strong coffee, steeply brewed tea, sparkling water, alcoholic drinks

Approximate weekly diet

BreakfastSecond breakfastLunchAfternoon snackDinnerAt night

1 day	Oatmeal, bread with feta cheese, unsweetened tea	Apple	Vegetable soup, steamed pollock, bread, compote	Milk noodle soup	Vinaigrette, herbal tea, bread	Ryazhenka
Day 2	Buckwheat porridge, curd pudding, green tea	Berry jelly without sugar	Cabbage soup, stewed cabbage, steamed meatballs, green tea	Melissa decoction, oatmeal cookies	Vegetable salad with kelp, steamed turkey meatballs, boiled potatoes, compote	Cottage cheese with fruit without sugar
Day 3	Omelet, freshly squeezed apple juice	Banana	Vegetable soup, beef goulash with tomato sauce, bread, carrot juice	Applesauce, dried apricots	Wheat porridge, boiled beef, sliced ​​vegetables, fruit compote	Kissel
4 day	Milk oatmeal, chicory with milk	Orange	Borscht, steamed cod, boiled potatoes, tea	Berry compote	Barley porridge, boiled meat, steamed vegetables, fruit drink	Kefir
5 day	Millet porridge, herbal tea with mint	Baked apple	Cereal chicken broth, boiled chicken, stewed vegetables, bread, compote	Milk soup with cereals	Risotto, boiled fish, fruit drink	Kissel
Day 6	Whites of two eggs, oatmeal, orange juice	Curd and berry smoothie	Beetroot soup, veal, stewed vegetables, wheat porridge with butter, tea	Herbal tea, oatmeal cookies	Stewed cauliflower, steamed beef, compote	Kefir
Day 7	Cottage cheese casserole with raisins and dried apricots, chicory	Carrot pudding	Cereal soup, boiled turkey, vegetable stew, fruit juice	Compote	Chicken soufflé, tea, sandwich with butter	Oatmeal jelly

Options for possible diets

Treatment table No. 10 is a fundamental diet for cardiovascular diseases. But there are other principles of organizing nutrition in the event of ailments of the vascular system:

• Karel's diet. Several successive stages are based on dosed consumption of boiled milk. The amount of milk drunk gradually increases (up to two liters per day);
• Pevsner's diet. Designed mainly for overweight hypertensive patients. The fruit and vegetable diet has low energy value. Sodium intake is limited, potassium intake is increased;
• Kempner's diet. Provides for a significant reduction in fat, sodium, and protein in the diet. The diet is based on the consumption of unsalted rice and compote;
• Yarotsky diet. Applicable for poor blood circulation combined with hypertension and atherosclerosis. Based on the consumption of low-fat sour cream and cottage cheese. The diet has a pronounced lipotropic and diuretic effect.

Special diets are incomplete in composition and energy content, so they are usually used for a couple of days to three times a week as fasting diets. Nutrition for cardiovascular diseases sometimes, indeed, involves organizing fasting days, which are necessary for the body to cleanse and prevent high cholesterol levels.

Kefir relief, for example, also promotes weight loss. To carry it out, 400 g of low-fat cottage cheese and a liter of low-fat kefir should be divided into six doses and consumed as on a regular day. For apple relief for heart disease, you will need about 600 ml of apple juice and 1.5 kg of fruit. Finely grated apples (including peel) are divided into five steps. Portions are eaten with juice. In the evening (morning) you are allowed to drink a little low-fat milk.

Despite the restrictions, for cardiovascular diseases the diet is very varied and nutritious. The calorie content of meals, volumes of liquid consumed, and salt are reviewed as the patient’s health improves. But you will have to adhere to the principles of cooking throughout your life. However, a preventive diet is in any case preferable to diet therapy.

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Diet for cardiovascular diseases

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Even people who read glossy magazines rather than scientific ones know: proper nutrition is very important for health, and some foods even have health-improving properties. Chocolate improves mood, protein foods improve muscle growth in athletes, fruits normalize digestion, and so on.

For those who suffer from cardiovascular diseases, diet is simply necessary. It is a complete and independent part of treatment programs. If it is neglected, no medications or operations will help protect the patient from complications and prolong his life.

It’s nice that the diet for patients with cardiovascular diseases is quite simple and very accessible. In addition, it is suitable for use for both therapeutic and prophylactic purposes. We will highlight its basic principles in this article.

What and how can people with heart disease eat (as well as those who do not want it to suffer?). A heart-healthy diet should include:

• Vegetables, fruits, herbs, natural juices. They contain vitamins, mineral compounds, and various micronutrients are very important for active and proper metabolism. In turn, adequate metabolism contributes to the healing of blood vessels, liver and other organs. The development of atherosclerosis and its consequences – heart disease – slows down. In addition, fresh plant foods are a source of dietary fiber. They are necessary for removing excess cholesterol from the intestines.

It is recommended to structure your diet so that every day a person receives about 400-500 g of plant food, fresh and/or cooked. But you should be careful about fruit juices: some of them, for example, grape or pear juice, contain too many carbohydrates, and this is harmful to the cardiovascular system.

• Vegetable oils. They contain polyunsaturated fatty acids (PUFAs) - essential components of the structure of cell membranes. Adequate supply of these fatty acids is necessary to regulate cholesterol levels in the blood, to reduce the susceptibility of blood vessels to atherosclerosis, to improve the rheological properties of blood (prevention of blood clots), as well as for the normal functioning of the conduction system of the heart. PUFAs are one of the most valuable nutritional substrates for the heart.

Among vegetable oils, it is recommended to choose unrefined ones. They are best consumed with fresh vegetables, for example, used for salad dressing. Remember that there are not only sunflower oils in the world, but also other types of vegetable oils. They differ in the different ratios of fatty acids they contain. It is optimal if the diet contains several varieties at once: olive, pumpkin, corn, mustard, flaxseed oil, etc. The “dose” of vegetable oils should be 2-3 tablespoons per day; you should not consume them too actively - nevertheless, they are a fatty and very high-calorie product.

• Fish. This is the only animal product whose fat is good for the heart. Fish oil contains omega-unsaturated fatty acids, which, in terms of their effects on the cardiovascular system, provide approximately the same effects as the consumption of vegetable oils.

For cardiovascular diseases, patients are prescribed a diet with the obligatory presence of fish. It should be consumed at least 2 times a week. Moreover, it is desirable that these be northern, fatty varieties - herring, salmon, trout, etc. The largest amount of useful substances is found under the skin, so fish should be eaten with the skin.

• Cereals. Therapeutic nutrition for the prevention of cardiovascular diseases should include whole grains and cereals, as well as sprouted grains. Like fruits and vegetables, they contain vitamins and minerals, as well as fiber. Bran can be used as an additional source of fiber for digestive problems (constipation). Cereals, grain sprouts and bran can be added to soups, salads and other dishes. It is advisable that the diet more often include porridge and side dishes from cereals: they contain slowly digestible carbohydrates, which create long-term satiety and do not allow a person to overeat.

• Sources of potassium. If you already have heart disease, in consultation with your doctor, you can enrich your menu with foods high in potassium. This micronutrient is necessary to maintain good myocardial contractility and normal rhythm. Jacket baked potatoes, apricots, dried fruits, and bananas are rich in potassium.

Prohibited foods for diseases of the cardiovascular system

Unfortunately, if you want a healthy heart, you'll have to make some sacrifices to achieve it. The list of “victims” will include various harmful products. But there are quite a few absolute prohibitions: you can create your own menu and eat a varied diet without feeling disadvantaged in any way. So, we limit:

• Animal fats. Unlike vegetable oils and fish oils, they contain saturated fatty acids, which are harmful to health. With them, a large amount of cholesterol and other low molecular weight lipids are introduced into the body, which have the ability to penetrate the walls of the arteries and form atherosclerotic plaques. Animal fats are found in a variety of products: both natural (pork, lamb, cream, butter, sour cream, cheeses, cottage cheese, eggs) and not so (sausages, sausages, semi-finished products).

It is recommended to reduce the content of animal fats in the diet to a minimum; they should be 3 times less than vegetable fats. It is better to exclude sausages, sausages, semi-finished products and fatty meats altogether, and eat the rest in moderation and choose items with reduced fat content from among the varieties of cheese or cottage cheese.

• Alcohol. In the article “Alcohol for heart disease,” we discussed in detail what types of alcohol and in what quantities are allowed and prohibited for “heart disease.” We advise you to follow the link and read!

• Foods and drinks containing caffeine. Coffee, strong tea, energy drinks, chocolate, cocoa - all contain caffeine. It has the ability to cause vasospasm and accelerate the number of heartbeats, which leads to increased blood pressure and increased stress on the heart. The listed effects can harm the health of a person suffering from arterial hypertension, angina pectoris, chronic heart failure, and many arrhythmias. Therefore, some heart patients (not all) are advised to avoid caffeinated foods and drinks.

At the same time, according to a number of studies, drinking tea (both black and green) and coffee in moderation reduces the likelihood of developing atherosclerosis. This is attributed to the flavonoid content in these drinks.

In general, only one thing can be said for sure: it is not so much caffeine itself that is harmful to the heart, but its excess.

• Salt. The diet for diseases of the heart and blood vessels includes a point on limiting table salt; This is especially important in the nutrition of hypertensive patients and patients with chronic heart failure. However, hypertension is an almost obligatory “accompanying” of other diseases of the cardiovascular system, so most patients with them need to follow this recommendation. Salt contains sodium, which retains water in the body, causing high blood pressure. Therefore, cardiac patients are recommended to limit its consumption: up to 5 grams per day for arterial hypertension and up to 3 grams for chronic heart failure.

Diet for heart patients and weight loss

Cardiovascular diseases are, as a rule, diseases of the second half of life, and mature and elderly people are often overweight. Meanwhile, excess body weight is a risk factor for heart disease and accelerates its development. For this reason, all overweight and obese people are advised to strive to lose weight.

It is almost impossible to lose weight without changing your diet. Therefore, experts recommend monitoring the caloric content of the diet and not allowing it to increase. There are many ways to calculate your ideal caloric intake; for most women leading a sedentary lifestyle, it is 2000-2300 kcal, for men 2500-2800 kcal. It is worth subtracting 500 kilocalories from this value - this will be the energy value of the diet, which will help you gradually lose weight. Naturally, even while losing weight, the diet should be varied and comply with the above principles of the “heart” diet.

Nutrition for patients undergoing cardiac rehabilitation

For many heart diseases, patients need cardiac rehabilitation - special restorative treatment in a sanatorium. It includes a detailed examination, correction of drug therapy, physiotherapy, work on giving up bad habits, an individually selected regime of physical activity and, of course, a balanced diet. Rehabilitation helps improve the prognosis of the disease, a person’s well-being, and also expand his physical capabilities.

How to strengthen the cardiovascular system

Following a diet for cardiovascular diseases is one of the keys to relieving acute symptoms and speedy recovery. Proper nutrition in the treatment of hypertension, ischemic heart disease, atherosclerosis and other heart diseases must be adhered to not only during acute attacks, or, conversely, remission, but also throughout the convalescence (recovery period). One of the most effective diets for diseases of the heart and blood vessels is anti-atherogenic, based on the chemical composition, bio- and energy value of the dishes offered.

What diet is prescribed for diseases of the cardiovascular system

All people with heart disease and their relatives are concerned about the question of what diet is prescribed for diseases of the cardiovascular system and how long to stick to it. Most often, in this case, an antiatherogenic diet is prescribed.

The main requirements for the chemical composition of anti-atherogenic diets for heart disease, their energy value and cooking technology are:

• full provision of the body's needs for basic nutrients and essential nutritional factors;
• limiting the content of saturated fatty acids in the diet for heart disease with a simultaneous increase in the proportion of unsaturated fatty acids to 60-70% of the total amount of fat, which allows reducing the cholesterol content in them to 180-200 mg per day;
• ensuring optimal protein content in the diet for diseases of the cardiovascular system (at least 11-13% of the total caloric intake of the diet), while 50% of the total amount of protein should come from proteins of plant origin (mainly proteins from soybeans and their processed products) having a balanced amino acid composition and having a hypolipidemic effect;
• inclusion of predominantly complex carbohydrates in therapeutic nutrition for cardiovascular diseases. Simple carbohydrates are introduced in the form of natural compositions, resulting in diets practically devoid of refined carbohydrates;
• ensuring optimal dietary fiber content that promotes the metabolization of cholesterol into bile acids by stimulating the bile-forming function of the liver. Thus, the natural physiological way of eliminating cholesterol from the body is realized;
• ensuring the body's need for potassium and magnesium with a low content of sodium salts (virtually salt-free diet), as well as providing the optimal amount of Ca, P, Zn, Mn, I;
• full compensation of the body's needs of patients with coronary artery disease for water-soluble and fat-soluble vitamins. This provides for an increased level of vitamins C, E and carotene, which have pronounced antioxidant activity;
• antiatherogenic therapeutic nutrition for diseases of the cardiovascular system should contain raw foods (vegetables in salads, fruits). In cases where this is necessary, products and dishes can be subjected to gentle cooking methods, which allow the natural vitamin and mineral complex to be more fully preserved;
• A diet for heart disease involves frequent, five meals a day, with the last meal 2 hours before bedtime (kefir or soy yogurt).

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Therapeutic nutrition for coronary disease and other heart diseases

Among diseases of the cardiovascular system, the most common, prone to long-term progression and frequent exacerbations, are atherosclerosis, coronary heart disease (CHD), myocardial infarction, hypertension, hyperlipoproteinemia (HLP), etc.

The most common risk factors for the occurrence of this group of diseases are poor nutrition with the consumption of abundant, high-energy foods and associated hyperlipemia, excess body weight, impaired carbohydrate tolerance, hyperuricemia, as well as a hereditary predisposition to these diseases, etc.

Metabolic disorders are dominated by disorders of lipid metabolism, carbohydrate tolerance, lipid peroxidation processes, the antioxidant system and other pathogenetic mechanisms. To restore impaired metabolism in these diseases, it is important to use therapeutic nutrition as a component of complex therapy and as an independent therapeutic factor in the process of rehabilitation of patients with cardiovascular diseases.

At the rehabilitation stage, antiatherogenic nutrition for coronary artery disease and other heart diseases helps, as clinical experience shows, to increase the body's resistance to stressful situations, maintain hemodynamic stability, and restore the most damaged functional systems of the body.

A diet for patients with cardiovascular diseases is aimed primarily at restoring lipid metabolism, central and peripheral hemodynamics, water and electrolyte balance, reducing the activity of lipid peroxidation (LPO) and increasing antioxidant protection.

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Antiatherogenic diet for coronary heart disease (CHD) and atherosclerosis

Antiatherogenic nutrition for coronary heart disease and atherosclerosis in chemical composition, biological and energy value corresponds to the main version of the standard diet, is well balanced, pathogenetically adequate for atherosclerosis, ischemic heart disease, myocardial infarction.

A hypocholesterol, hyposodium diet for coronary artery disease and atherosclerosis is physiologically complete in its chemical composition, range of products and dishes, energy and biological value and diet.

The protein part of the diet for ischemic heart disease and atherosclerosis consists of easily digestible protein (milk, egg, soy, fish) with a well-balanced amino acid composition with a 1:1 ratio of animal and vegetable protein.

The ratio in the diet for coronary heart disease and atherosclerosis of animal and vegetable fat is 3:1, with preference given to vegetable oil (sunflower, corn) and marine fish oil - sources of PUFAs with high biological activity. Limiting animal fat in the diet and completely eliminating refractory fat (beef, lamb, pork) can reduce the cholesterol content in the diet to 200-250 mg per day.

In the diet for ischemic heart disease and atherosclerosis, seafood is widely used: seaweed, marine invertebrates (squid, shrimp, mussels, etc.) as sources of macro- and microelements (iron, manganese, zinc, copper, iodine). The diet limits the content of table salt to 3 g, which is given to the patient to add salt to ready-made dishes prepared without adding salt. Follow the principle of frequent (6 times a day), fractional meals with limited food volume in the evening and at night.

Indications for the diet: atherosclerosis of any location (coronary, cerebral, peripheral vessels), coronary artery disease, hypertension, myocardial infarction, stroke, chronic cardiovascular failure, HLP of various classes.

The purpose of the diet for atherosclerosis of the heart and other cardiovascular diseases: impact on impaired lipid, carbohydrate, protein metabolism to reduce the pathogenic influence of risk factors on the occurrence and progression of diseases such as atherosclerosis, coronary artery disease, myocardial infarction, hyperlipoproteinemia, arterial hypertension, obesity, impaired glucose tolerance, hyperuricemia, etc.

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Nutrition during a diet for atherosclerosis of the heart

When prescribing a diet for atherosclerosis, the following products should be present in the diet.

Bread and bakery products. Rye bread, wheat bread, mainly from wholemeal flour, crispbread, uneatable dry biscuits. Bread made yesterday.

First meal. Cereal soups, vegetable soups, vegetarian soups, borscht, beet soup, cabbage soup, okroshka, milk, fruit soups, 1-2 times a week first courses cooked in weak meat or fish broth.

Meat and poultry dishes. From beef, lean pork, lamb, rabbit, chicken, turkey, after removing visible fat and tendons. Cooked boiled or steamed or baked after boiling. Duck and goose are not recommended. Internal organs of animals (liver, kidneys, heart, lungs, brains) are excluded.

Dishes from fish and fish products. Various types of river and lean sea fish, boiled or baked in white sauce after poaching or boiling. Soaked herring once a week.

Egg dishes. Chicken eggs, boiled soft-boiled, in the form of omelettes, for preparing other dishes. Duck and goose eggs are excluded. Egg whites can be used frequently within the recommended total amount of protein in the diet.

Dishes from vegetables and herbs. A variety of vegetables, raw (cucumbers, tomatoes, cabbage, lettuce, carrots, parsley, dill, celery, onions, garlic, horseradish) and boiled (potatoes, pumpkin, zucchini, cauliflower and white cabbage); sauerkraut. Also popular. Vegetables are used to prepare appetizers, side dishes, main courses, and salads. The consumption of beans, peas, beans, sorrel, and spinach is limited.

Dishes from cereals and pasta. Use any cereals (preferably buckwheat, oatmeal) in the form of various porridges, puddings, casseroles, fruit pilaf.

Dishes made from milk and dairy products. Milk, fermented milk products, cottage cheese in natural form and in dishes. Cream and sour cream are used to account for the amount of butter. It is preferable to use low-fat dairy products in the diet, including mild, low-fat cheeses (“Russian”, “Sovetsky”). Ice cream is excluded.

Fats. In its pure form - milk fat (25-30 g per day), the rest of the animal fat is found in products of animal origin. Vegetable (sunflower, refined corn and olive) oil - 30 g per day for adding to dishes, dietary soft margarine (spreads) - to account for the total amount of fat. Refractory fats are excluded.

Sweets. Simple sugars (no more than 50 g per day). Cocoa, chocolate, creams, butters, and confectionery products with a high fat content are excluded.

Beverages. Weak tea, coffee drink, kvass, fruit drinks, mineral water according to indications.

Sauces. With vegetable broth, milk and fruit sauces.

Sea products. Sea kale, marine invertebrates (shrimp, squid, sea cucumbers, etc.).

Nuts. Walnuts in their natural form and in dishes (50 g of kernels per day).

An approximate one-day menu and the chemical composition of an anti-atherogenic diet are given in the table “One-day menu and the chemical composition of an anti-atherogenic diet.”

The diet menu for cardiovascular diseases is presented in the following table:

	Output, g	Proteins, g	Fats, g	Carbohydrates, g
I Breakfast
Soy schnitzel with cauliflower
Milk porridge from Hercules cereal
Tea with sugar
II Breakfast
Beet salad with seaweed
Oranges
Rose hip decoction
Dinner
Noodle soup with chicken broth without poultry
Boiled chickens
Vegetables poached in oil
Apple juice diluted
Afternoon snack
Baked apple
Vitamin drink
Dinner
Cabbage schnitzel fried in vegetable oil
Crumbled buckwheat porridge
Tea with milk
For the night
All day
White wheat bread
Bran bread
TOTAL

Methods of using a diet for a diseased heart

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The method of using a diet for a diseased heart depends on the specific disease.

For atherosclerosis, coronary artery disease, hypertension, conditions after myocardial infarction and stroke, hypercholesterolemia, hypertriglyceridemia, the main version of the anti-atherogenic diet is used.

In case of atherosclerosis, coronary artery disease in patients with overweight or obesity, diet correction is more concerned with reducing calorie content by reducing the quota of buffet products or replacing high-energy-intensive dishes with dishes with lower energy value. At the same time, the general structure of the diet and the entire diet do not change significantly.

With a high degree of obesity, the main diet can be replaced 1-2 times a week with a fasting day with low energy value - up to 800-1000 kcal. In general, the diet and the antiatherogenic effect of the diet are preserved.

Diet for acute myocardial infarction with menu

For ischemic heart disease complicated by myocardial infarction, in the acute phase of the disease, a special diet is used in the form of three options, corresponding to the stage of the disease. The general diet for myocardial infarction and the requirements for food preparation technology are the same as in the anti-atherogenic diet. In the first week of acute myocardial infarction, the diet should be with a maximum reduction in energy value (1200-1400 kcal), all food is given in liquid form in small portions.

An approximate one-day menu of an antiatherogenic diet in the first week of the acute phase of myocardial infarction is given in the table “One-day menu of an antiatherogenic diet in the first week of the acute phase of myocardial infarction.”

Sample diet menu for heart disease in the first week of the acute phase of myocardial infarction (energy value - 1011 kcal):

Name of products and dishes	Output, g	Proteins, g	Fats,	Carbohydrates, g
I Breakfast
Liquid milk porridge "Hercules" pureed
II Breakfast
Baked apple with sugar
Dinner
Low-fat chicken broth
Boiled meat soufflé
Fruit juice jelly
Afternoon snack
Soaked dried apricots
Rose hip decoction
Dinner
Fruit juice
For the night
Low-fat kefir
All day
White wheat bread
TOTAL

In addition to the diet menu for myocardial infarction, vitamin and mineral complexes are prescribed - thus, they fully compensate for the body’s need for vitamins. As the general condition improves, acute coronary symptoms are relieved, and the heart rate stabilizes, from the second week of the acute phase of the disease, the diet is expanded.

Increase protein content to 80 g, fat to 60 g and carbohydrates to 250 g; Accordingly, the energy value of the diet increases to 1800 kcal, but the principle of frequent, fractional meals is maintained, subject to chemical and mechanical sparing, that is, food is prepared boiled or steamed, in crushed form. The amount of free liquid is increased to 1.2 liters.

An approximate one-day diet menu with an average degree of reduction in energy value for a patient with myocardial infarction in the second week of the acute period is given in the table “One-day diet menu with an average degree of reduction in energy value for a patient in the second week of the acute period of myocardial infarction.”

Table “One-day diet menu with an average degree of reduction in energy value (2071 kcal) for a patient in the second week of the acute period of myocardial infarction”:

Name of products and dishes	Output, g	Proteins, g	Fats, g	Carbohydrates, g
I Breakfast
Viscous milk buckwheat porridge
Hot boiled milk
II Breakfast
Fruit juice
Steam curd soufflé
Dinner
Vegetarian borscht
Boiled beef stroganoff
Boiled potatoes
Compote from a mixture of pureed dried fruits
Afternoon snack
Rose hip decoction
Dinner
Steam curd pudding
Fruit juice
For the night
Low-fat kefir
All day
White wheat bread
Vegetable oil
TOTAL

In case of myocardial infarction in the convalescence phase, simultaneously with the expansion of the general and motor regime and, accordingly, with an increase in energy expenditure, the main version of the standard diet is used with a slight reduction in energy value (2200-2400 kcal).

Diet menu for cardiovascular disease after myocardial infarction

During the period of convalescence after myocardial infarction, the diet prescribed is not as strict as during the acute period of the disease.

Table “One-day diet menu for a patient with myocardial infarction in the period of convalescence (energy value - 2407 kcal)”:

Name of products and dishes	Output, g	Proteins, g	Fats, g	Carbohydrates, g
I Breakfast
Steamed egg white omelette
Crumbled buckwheat porridge with milk
Tea with jam
II Breakfast
Baked apple with sugar
Vitamin drink
Dinner
Vegetarian borscht with finely chopped vegetables
Boiled meat
Carrots stewed in sour cream sauce
Orange juice
Afternoon snack
Carrot-apple souffle baked with sugar
Rose hip decoction
Dinner
Boiled halibut
Porridge from Hercules cereal
Tea with milk
For the night
All day
White wheat bread
TOTAL

Therapeutic nutrition for hypertension

The cause of hypertension, in addition to hereditary factors, is a violation of the nervous regulation of vascular tone and a disorder of the functions of the juxtaglomerular apparatus of the kidneys, which produces renin, which stimulates the production of the hormone aldosterone by the adrenal cortex, which regulates water metabolism, the exchange of potassium and sodium ions and affects the content of these elements in smooth tissues. vascular muscles. An increase in sodium content in the smooth muscles of blood vessels increases their tone, which leads to an increase in blood pressure (BP).

Activation of the renin system- angiotensin, associated with an increase in the concentration of aldosterone in the blood, changes in sodium metabolism and the state of blood circulation in the brain, leads to a breakdown of the mechanisms that maintain normal blood pressure levels.

The use of diet for hypertension as an important component of complex treatment is based on the characteristics of the pathogenetic mechanisms of the disease.

Indications for prescribing nutritional therapy for hypertension: various stages of hypertension, as well as its combination with ischemic heart disease, atherosclerosis and other diseases, the clinical picture of which is currently dominated by hypertensive syndrome.

Treatment of hypertension: diet for hypertension

The purpose of the diet for hypertension is as follows:

• full compensation of the body’s physiological needs for basic nutrients (proteins, fats, carbohydrates), essential nutritional factors (essential amino acids, PUFAs, vitamins, microelements, etc.);
• limiting the use of table salt in the diet to the optimal minimum value (2-3 g) with handing it out to the patient to add salt to ready-made dishes. For high hypertension - complete short-term exclusion of salt, taking into account 2-3 g of its content in the products themselves;
• limiting the content of free liquid in the diet to 1-1.2 liters per day, extractive substances;
• achieving correspondence between energy intake from food and energy expenditure.

An approximate one-day diet menu for hypertension is given in the following table:

Name of products and dishes	Output, g	Proteins, g	Fats, g	Carbohydrates, g
I Breakfast
Boiled cod without salt
Boiled potatoes with butter and dill
Viscous milk porridge from Hercules cereal
Tea with sugar
II Breakfast
Freshly prepared cottage cheese
Fresh apple
Dinner
Meat broth with egg flakes
Boiled chickens
Compote from a mixture of dried fruits
Afternoon snack
Beets stewed in sour cream sauce
Rose hip decoction
Dinner
Rice pilaf with fruits
Baked carrot-apple soufflé
Tea with lemon
For the night
Kefir 3.2% fat
All day
White wheat bread
Bran bread
TOTAL

Diet for patients with cardiovascular diseases with hypertension and obesity

If a patient with hypertension has excess body weight or concomitant obesity, a hyposodium diet is used for therapeutic purposes. The goal of the diet for hypertension and obesity is to reduce the energy value by reducing the amount of buffet foods, eliminating an energy-intensive dish in the second breakfast or afternoon snack, or replacing the dish with a similar one, but with less energy value.

During a diet for hypertension and overweight with a high degree of obesity, you can prescribe a fasting (contrast) sodium-free day with an energy value of 800-1000 kcal 1-2 times a week in the form of a zigzag.

If atherosclerosis, ischemic heart disease, and hypertension are accompanied by chronic cardiovascular failure with circulatory disorders, then simultaneously with pharmacotherapy, the administration of a hyposodium, hypocaloric diet with more strict control over the content of potassium and sodium in the blood is indicated in order to avoid the development of high hyponatremia.

The energy value of a diet for chronic cardiovascular failure is determined by the amount of energy expenditure: when the patient is kept in bed, energy expenditure is significantly reduced.

Diet for heart and vascular disease: sample menu for hypertension and excess weight

An approximate one-day nutrition menu for hypertension in overweight patients is given in the following table:

Name of products and dishes	Output, g	Proteins, g	Fats, g	Carbohydrates, g
I Breakfast
Pudding baked from low-fat cottage cheese
Vegetable salad with vegetable oil
Tea with milk without sugar
II Breakfast
Salad of carrots, apples and seaweed with vegetable oil
Vitamin drink
Dinner
Meat broth with egg flakes without salt
Boiled meat without salt
Boiled cauliflower without salt with butter
Blackcurrant jelly
Afternoon snack
Dried apricot puree
Rose hip decoction
Dinner
Boiled cod without salt
Vegetables poached in milk sauce
Tea with lemon without sugar
For the night
All day
Bran bread
TOTAL

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