Dietary taboos for cardiovascular and cerebrovascular diseases 1. Myocardial infarction: Supplement vitamin C and trace elements. To enhance the elasticity and toughness of blood vessels and prevent bleeding, the trace element iodine can reduce the deposition of cholesterol lipids and calcium salts on the blood vessel walls, hindering the formation of atherosclerotic lesions (seafood is rich in iodine); magnesium can increase myocardial excitability, Helps suppress heart rhythm disorders (magnesium is found in higher amounts in green leafy vegetables). It is advisable to eat whole grains and crude fiber foods to prevent constipation from adversely affecting the heart. Don’ts: You should control your intake of caloric foods and avoid making your body overweight. Avoid eating too much animal fat and animal offal containing high cholesterol. Control salt intake. It is best not to eat or eat less pickles, bean paste, sausages, cured meats, etc. Avoid smoking and spicy food. two. Suitable for low blood pressure: Mix meat and vegetables. Longans, lotus seeds, jujubes, mulberries, etc. have the function of strengthening the mind and brain, and should be eaten regularly to strengthen the body. For hypotension caused by blood loss and menorrhagia, attention should be paid to eating foods that provide hematopoietic raw materials, such as protein-rich, Foods containing copper and iron such as liver, fish, milk, eggs, beans, and vegetables and fruits rich in iron can help correct anemia. Patients with hypotension should choose high-sodium (12-15 grams of salt per day) and high-cholesterol diets, such as animal brains, livers, egg yolks, butter, caviar, etc., to increase blood volume and cardiac output. Arterial tone increases and blood pressure will rise accordingly. Avoid eating raw and cold foods, cold and gas-depleting foods, such as spinach, radish, celery, cold drinks, etc. three. Coronary heart disease: Eat more fruits and vegetables containing vitamins, minerals, and fiber. Such as spinach, garlic, potatoes, and mushrooms, which can lower cholesterol and blood pressure. Fungus and apples can lower blood pressure. It is advisable to eat more plant proteins: such as beans and soy products, which are beneficial to the excretion of bile acid and reduce cholesterol synthesis. It is advisable to eat more fish: EPA (eicosapentaenoic acid) in fish oil can reduce blood cholesterol and blood viscosity, and prevent coronary artery thrombosis. Avoid: Avoid or eat less high-cholesterol foods and foods containing saturated fatty acids such as lard, fatty meat, etc. Four. Hypertension: A light and nutritious diet with low cholesterol, low salt and low sugar. Eat more foods rich in vitamin C, B6, vitamin PP, vitamin P (rutin), etc. The highest content of vitamin P is found in oranges, lemons, apples, pears, peaches, cherries, pomegranates, grapes, and tomatoes. In addition, you should eat vegetables and fruits rich in potassium. Don’ts: Avoid eating irritating foods, such as alcohol, chili peppers, etc., limit the intake of high-calorie foods, such as rice noodles, sugar, and avoid high-cholesterol foods such as egg yolks, animal offal, etc. five. Cerebrovascular accident: Foods that are easy to relieve arteriosclerosis and lower blood pressure, such as black fungus, white fungus, fruit juice, rice soup, vegetable juice, etc. Carry out nasogastric feeding if necessary and eat small meals frequently. Don’ts: There are four taboos for patients with high blood pressure to prevent cerebrovascular accidents: 1) Avoid high-sodium diet, eat less salt, and the daily intake should be less than 5 grams, because too much sodium can increase blood pressure. 2) Avoid high-fat foods, as high-fat foods can increase blood viscosity. 3) Avoid high sugar content and eat less sweets, as sugar is still converted into fat in the body and increases blood viscosity. 4) Avoid smoking and alcohol, because nicotine increases blood viscosity, and ethanol can induce lipid metabolism disorders.

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