What food is good for cardiovascular patients?

Cardiovascular diseases are one of the leading causes of death worldwide. A reasonable diet is important for the rehabilitation of cardiovascular patients and for the prevention of relapse. The following are some of the types of food that are useful to people with cardiovascular diseases and the mechanisms for their functioning.I. All cerealsCereals contain abundant dietary fibres, vitamins and minerals that help to reduce cholesterol and control blood sugar and blood pressure.oats: Soluble fibres in oats reduce LDL levels (low-density protein cholesterol, commonly known as “bad cholesterol”) and help to prevent artery sclerosis.Rough rice: Fibres in rough rice can help control blood sugar and cholesterol and are suitable for diabetics and cardiovascular diseases.Whole wheat bread: Whole wheat bread is a source of quality carbohydrates and helps to maintain stable blood sugar levels.FishFish, which is rich in adipose-3 fatty acid, is extremely beneficial for cardiovascular health.Triple fish: The fatty acid triester levels of glycerine in salmon reduce the risk of leaching.Salmon: The mackerel is rich in fatty acids, which help to protect the heart and reduce the risk of heart attack.Sardine: Sardine is a small marine fish that contains a high volume of gill-3 fatty acid and benefits the heart health.iii. nuts and seedsNuts and seeds contain healthy fats, proteins, vitamins and minerals.Almonds: Unsaturated fatty acids and vitamin E in almonds help to reduce cholesterol and protect the heart.walnuts: The walnuts contain a wealth of gill-3 fatty acid and antioxidating substances, which help to improve vascular functions.Leach seed: Leach seed is an excellent source of vegetal gill-3 fatty acid and contributes to the reduction of cholesterol.IV. PeasBeans are low-fat, high-protein, high-fibrous foods that benefit people with cardiovascular vascular conditions.Black beans: The pheasant and dietary fibres in black beans help to reduce cholesterol and protect the heart.Red beans: The red beans are rich in dietary fibres and antioxidants, which help control blood sugar and cholesterol.Eagle Bean: Fibres and plant steroids in eagle bean contribute to the reduction of cholesterol and to the health of the heart.V. VegetablesVegetables are rich in vitamins, minerals and dietary fibres and are essential for cardiovascular patients.Green and green vegetables: spinach, kale, etc., are rich in folic acid and potassium and contribute to reducing blood pressure.Oxygen: T-hotamide and potassium in aluminum help to remove excess sodium from the body and reduce blood pressure.Orchids: Sulphides and vitamin C in broccoli contribute to the reduction of cholesterol and the prevention of artery hardening.FruitsFruits contain a wealth of vitamins, minerals and dietary fibres that are beneficial to cardiovascular patients.Blueberries: Antioxidants in blueberries help to protect the heart and prevent vascular damage.citrus fruits: oranges, grapefruit, etc., are rich in vitamin C and fibres and contribute to the reduction of cholesterol.Apple: Fibres and antioxidants in apples help to reduce cholesterol and protect the heart.VII. Tea and CoffeeTea and coffee contain antioxidating substances and appropriate consumption is beneficial for cardiovascular vessels.Green tea: The gravy in green tea helps to reduce cholesterol and to prevent the formation of blood clots.Black tea: Acetone-like compound in black tea helps to reduce blood pressure and protect the heart.Coffee: The risk of cardiovascular disease can be reduced by proper consumption of coffee, but over-ingestion should be avoided.ConclusionsCardiovascular patients are subject to the following dietary principles:The choice of nutritious foods such as whole grains, fish, nuts, beans, vegetables and fruits.Limited intake of saturated fat, trans-fat, cholesterol and sodium.Controls total calorie intake and maintains appropriate weight.Maintain dietary diversity to avoid over-ingestion of a single food.Through a reasonable diet, cardiovascular patients can effectively control their condition, reduce the risk of complications and improve their quality of life. However, dietary adjustments should take into account individual circumstances and, if necessary, be made under the guidance of a doctor or a nutritionist.