Cholesterol Diet
To reduce high cholesterol levels and keep them in the appropriate level, the first step is to establish a proper diet.
Dietary recommendations that then we are useful both for the patient with high cholesterol levels and for anyone who wants to follow a healthy diet even though their cholesterol levels are normal.
1. Reduce fat intake to no more than 30% of total calories from the diet. Fats can be of several types:
* Saturated fats: They are those that favor the deposition of LDL cholesterol in the arteries. It is found mainly in the animal kingdom, fatty meats, sausages, milk, cheese, butter, etc. And in some vegetable oils such as coconut and palm.
* Polyunsaturated fats: They are those that protect against atherosclerosis because they produce significant decreases in total cholesterol l and that of LDL and HDL. They must be supplied by the diet because the body is unable to synthesize them. Found in some vegetable oils and oily fish special.
* Monounsaturated fats: Increases HDL cholesterol and is found in olive oil.
2. Low in cholesterol, must contain less than 300 mg of cholesterol per day. Some foods are high in cholesterol and relatively low in total fat, such as liver, seafood and eggs.
3. Rich in vegetable proteins: We must increase the consumption of these in place of animal protein. Soy is a good example of vegetable protein with high biological value.
4. Rich in Fiber: The fiber consists of non-digestible
carbohydrates, is capable of reducing blood cholesterol levels, an effect that is achieved by decreasing intestinal fat absorption by the body and helps remove cholesterol. Vegetables, fruits, vegetables, bran and oats are rich in fiber.
5. Rich in antioxidant nutrients: These substances counteract the oxidation of LDL as the oxidation of the lipoproteins have an important role in the formation of the atherosclerotic plaque (cholesterol deposits) and the uptake of cholesterol in the blood vessels, so that prevent the deterioration and prevent arterial thrombus formation. The most important are, vitamins C and E, selenium and beta-carotene and are present in brightly colored vegetables (peppers, spinach, carrots, squash …) and fruit (citrus, strawberries, kiwis …).