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高血压、高胆固醇血症及吸烟是世界公认的冠心病的三大危险因素。这三大危险因素中前两项均与膳食有关,因此,改善膳食结构是防治冠心病的重要措施。总的原则应遵循以下几点:控制总热量摄入 一般主食每日350克～400克,最多不要超过500克;避免过 饱,晚饭的量宜少,少吃甜食。控制膳食中饱和 增加不饱和脂肪酸(如奥米加3脂肪酸)含量较多的海鱼、豆脂肪酸和胆固醇 类的摄入。烹调菜肴时,应尽量不用猪油、黄油、骨髓油等的摄入量 动物油,减少肥肉、动物内脏及蛋类的摄入。控制膳食中能引起 冠心病人饮食宜清淡,改变嗜咸的饮食习惯,盐的摄入量每人每天血压升高的物质 以不超过4克为宜(我国居民日食盐摄入量普遍在10克以上)。
Hypertension, hypercholesterolemia and smoking are the three most recognized risk factors for coronary heart disease in the world. The first two of these three risk factors are related to diet, therefore improving dietary structure is an important measure to prevent and treat coronary heart disease. The general principles should follow the following points: The total calorie intake of general staple food daily 350 grams to 400 grams, up to not more than 500 grams; avoid fullness, the amount of dinner should be less, eat less sweet food. Control dietary intake of saturated fatty acids (such as omega 3 fatty acids) more saturated fish, soy fatty acids and cholesterol. Cooking dishes, should try not to use lard, butter, bone marrow oil intake of animal oil, reduce fat, animal offal and egg intake. Control diet can cause coronary heart disease diet should be light, to change the salty diet, salt intake per person per day increased blood pressure of not more than 4 grams of substances (daily intake of salt residents in China generally 10 G or more).