Normal and Therapeutic Nutrition

Normal and Therapeutic Nutrition 3(2+1)

Lesson 27:Cardiovascular and atherosclerosis – Risk factors and dietary management

Dietary management

Low calorie, low fat (High PUFA with n-6 to n-3 ratio of 4-10:1), low carbohydrate, high fibre, normal protein, vitamins and minerals.

1. Total energy
• Total energy is restricted to maintain the normal weight
• Mild degree of weight loss for the cardiac patient of normal weight
• For the obese: 1000-1200 Kcal/day
2. Fat
• 20% of total calories
• The proportion of SFA:MUFA:PUFA - 5:6:4
1. High intake of PUFA helps in
• Increasing esterification of cholesterol
• Decrease in thrombosis
• Decreased accumulation of cholesterol
• Decreased synthesis of VLDL cholesterol
• Decreased production of LDL and triglycerides
2. High intake of MUFA is
• Conducive to thrombolysis
• Anti-inflammatory
3. Cholesterol: Cholesterol of < 300 mg in diet (cholesterol level in blood> 260 mg/dl is dangerous to health)
4. Carbohydrates: Intake is reduced as total calories are reduced
5. Proteins, vitamins and minerals: Normal
6. Sodium: restriction if hypertension is present and 1600-2300mg for CVD
   Low glycemic foods should be used
   Inclusion of functional foods i.e. vitamin-E and C, carotenoids, selenium and soya proteins
   Allyl sulphur compounds of garlic is antithrombolic in nature