The surgical trauma of various patients after heart surgery reduces immune function and increases the susceptibility of the body to pathogenic microorganisms. The dietary problems of patients with heart disease before and after operation are directly related to their tolerance and recovery.

For some obese people, continuing to "make up" before surgery will only affect the healing of wounds. However, some patients with heart disease have other diseases, such as diabetes, digestive tract diseases, emaciation, etc., so they should have adequate and balanced nutritional intake and conditioning before operation.

Preoperative recipes specially formulated by several heart patients;

1, rheumatic heart disease:

If the patient's nutritional status is good, protein can be given 1. 1 ~ 1.2g per kilogram of body weight. (That is, a person weighing 50 kilograms consumes about 50 grams of protein every day. ) if malnutrition can be increased to 1.5~2 grams per kilogram of body weight.

2, congenital heart disease:

These patients are congenital heart malformations, so they usually need adequate nutrition.

3, coronary heart disease:

The intake of cholesterol should be strictly controlled, and egg yolk, fish eggs, cream, animal viscera and seafood with high cholesterol should be properly controlled. Sugar substances should be strictly controlled.

4, cardiopulmonary bypass valve replacement patients:

These patients need adequate and reasonable nutrition before operation because of surgical trauma, hypothermia and hemodilution during cardiopulmonary bypass.