Cardiac failure is a serious cardiovascular disease, and the patient ‘ s heart function is impaired and cannot be pumped effectively into the body. In addition to following a doctor ‘ s treatment programme, sound dietary management plays a key role in controlling conditions, mitigating symptoms and improving the quality of life. Understanding the dietary taboos of patients with cardiac failure can help patients and their families to better organize their diets and to avoid the burden of the heart as a result of eating inappropriately.
First, high-salt foods must be severely restricted for people with heart failure. The main component of the salt is sodium chloride, and excessive salt intake causes sodium ion to remain in the body, thus causing sodium sodium to remain in the water. The body retains more moisture in order to balance the permeability pressure, which increases the capacity of the blood, and the heart has to bear a larger load to pump the blood, thus exacerbating the symptoms of heart failure. Common high-salt foods such as pickles, pickles, ham, salted fish, soy sauce, etc. should be avoided as much as possible. Even some of the seemingly unseemly processed foods, such as noodles, chips, ham sausages, etc., contain no small amount of salt. The daily intake of salt for the patient should be within 3 – 5 grams, which may require a gradual adaptation process for people who are accustomed to a heavy diet, but must be strictly adhered to for the health of the heart.
Second, limit the intake of liquids. The reduction of heart-pump blood function in patients with cardiac failure and the metabolism of the kidneys to liquids can also be affected, which, if ingestion of excess liquids, can easily lead to the retention of liquids in the body, adding to the oedema and heart burden. The liquids include not only potable water, but also soup, congee, milk, juice and water-rich fruit and vegetables. The patient shall, on the basis of his or her own condition and on the advice of his or her doctor, reasonably control the daily intake of liquids, which generally can be controlled at around 1500 – 2000 ml. When sweating in hot summers or after exercise is higher, some additional liquid intake may be appropriate but not excessive. At the same time, care should be taken to avoid large quantities of water for short periods of time, which can be used in a small number of ways.
High fat, high cholesterol food is also prohibited. This type of food increases blood resin, contributes to the formation and development of scalding arteries, further affects the blood supply of the heart and exacerbates the ischaemic oxygen condition of the heart. Animal internal organs (e.g., liver, heart, belly, etc.), fried food (e.g., chicken, fries, etc.), whole milk products, cream, butter, and some oil-rich nuts (e.g., cashew nuts, Hawaiian fruit, etc.) contain high fats and cholesterol, which should be minimized. Patients should choose low fat and low cholesterol foods such as skinny meat, fish, decorated chicken, beans, beans, vegetables, fruits and whole grains, which help to maintain blood resin stability and reduce the burden on heart vessels.
Spicy irritating food is also not friendly to people with heart failure. Hot foods such as peppers, peppers, mustards and curry stimulate gastrointestinal mucous membranes, cause gastrointestinal vascular expansion and increase blood flow in the gastrointestinal tract. This may result in a relative decrease in heart blood supply, as well as in the risk of gastrointestinal disorders, such as stomach pains, diarrhoea, etc., which can reflect and increase the heart burden. In addition, coffee and tea contain components such as caffeine and tea alkali, which have the effect of accelerant nerves and heart, which can lead to an accelerated heart rate, increased blood pressure, and are not conducive to the control of the condition of patients with cardiac failure, so that they should also be consumed at an appropriate level or avoid drinking.
In addition, care needs to be taken to avoid severe drinking. Over-eating leads to over-extension of the stomach, uplifting of the muscular muscles, crushing of the heart and affecting its normal activity. Moreover, when large amounts of food enter the gastrointestinal tract, more blood is needed for digestion and absorption, which can lead to the redistribution of heart blood and increase the burden on the heart. Patients are required to eat four to six times a day, with an appropriate meal of seven or eight cents, so as to ensure the need of the body for nutrition without placing excessive stress on the heart.
The dietary management of heart failure patients is a long and detailed process. Strict observance of the above-mentioned dietary taboos and a reasonable mix of foods help to control the development of the disease, reduce the burden on the heart and improve the quality of life. Patients and family members should be fully aware of the importance of diet for the treatment of diseases and should actively cooperate with the doctor ‘ s treatment programme to protect the heart ‘ s health through a scientific diet.
Heart failure.
