The surgical trauma of various post-cardiac surgery patients reduces the immune function and increases the susceptibility of the body to pathogenic microorganisms. The dietary problems of heart disease patients before and after surgery are directly related to the patient's tolerance to surgery. Receptive and restorative.

For some obese people, continuing to "top up" before surgery will only affect the healing of the wound. Some patients with heart disease also have other diseases, such as diabetes, digestive tract diseases, and those who are physically emaciated. They must have adequate and balanced nutritional intake and conditioning before surgery.

Several preoperative diets specially formulated for patients with heart disease:

1. Patients with rheumatic heart disease:

If the patient’s nutritional status is good, protein can be calculated per kilogram of body weight. 1.1~1.2 grams is given. (That is: the daily protein intake of a 50-kg person is about 50 grams.) If malnourished, it can increase to 1.5 to 2 grams per kilogram of body weight.

2. Patients with congenital heart disease:

Because these patients have congenital heart malformations, they generally need to take in adequate nutrition.

3. Coronary heart disease patients:

Cholesterol intake should be strictly controlled. Egg yolks, fish eggs, butter, animal offal, and seafood containing high cholesterol should be controlled in moderation. Carbohydrates should be strictly controlled.

4. Patients undergoing extracorporeal circulation valve replacement surgery:

Due to the trauma caused by the surgery and the low temperature and blood dilution during the extracorporeal circulation process, the patient's immune mechanism is reduced. , it is necessary to take in adequate and reasonable nutrition before surgery.