Cardiovascular disease (CVD): Difference between revisions

*Limit your consumption of [[saturated and trans fats]]. Saturated and trans fats increase LDL (bad) cholesterol levels and the risk of [[heart disease]]. Limit your consumption of these [[fats]], which are present in [[animal]] products like meat and dairy as well as processed [[meals]] like baked [[goods and snack foods]], to minimize your risk of [[cardiovascular disease]].

*Increase your consumption of [[unsaturated fats]]. Unsaturated fats, such as those found in [[fatty fish, nuts, seeds, and vegetable oils]], can help improve cholesterol levels and reduce the risk of cardiovascular disease (CVD). Aim for at least two servings of [[fatty fish]] per week, and choose [[oils]] and other sources of unsaturated fats to saturated and trans fats.

*Consume an abundance of [[fruits and vegetables]]. Fruits and vegetables are rich in [[vitamins, minerals, and fiber]] and can reduce the risk of cardiovascular disease (CVD) by decreasing cholesterol levels, reducing [[inflammation, and controlling blood pressure]]. Aim for a minimum of five servings of fruits and vegetables daily.

*Choose whole grains Whole [[grains]] are an excellent source of [[fiber]], which can aid in cholesterol regulation and reduce the risk of cardiovascular disease. Choose whole [[grain bread, pasta, and rice over processed grains]], from which the fiber and other [[nutrients]] have been extracted.

*High [[salt]] intake can result in high [[blood pressure]], a risk factor for cardiovascular disease. Limit your intake of [[sodium-rich meals]], such as processed [[foods, canned soups, and salty snacks]], and aim for less than 2,300 mg of sodium per day.

Before adopting [[dietary]] changes, it is [[vital]] to consult with a[[healthcare]] practitioner to confirm that they are safe and appropriate for you. Additionally, they can offer you individualized [[guidance and assistance]] to help you [[attain your objectives]].