Diet after a heart attack – what and how to eat to support a sore heart?

For people who have undergone myocardial infarction, proper nutrition is just as important as taking regular medication.What and how to eat so that the heart will recover after the heart attack?

The diet for a person after a heart attack depends primarily on the stage of its treatment and convalescence.And so, on the first day after the attack, when the patient may feel nausea and vomit, he usually uses a liquid diet.It is gentle to the digestive system and maintains adequate hydration important for the proper functioning of the heart.In the following days after the infarction an easily digestible diet is introduced, which relieves the tired organism and provides it with nutrients.Finally, the patient is advised a low-calorie cardiological diet.

The post-infarction diet so that it does not weaken or overload the heart and the entire cardiovascular system must be matched to the degree of patient’s physical activity.The caloric value of meals for people after a heart attack will therefore vary.For less active it will be 20 kcal per 1 kg of body in one day, for more efficient – approx. 30 kcal.The exception are overweight and obese people who have had a heart attack.In their case, the daily energy value of meals should be reduced.To what level – the doctor decides about it.


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Post-infarction diet – what are the tasks?

A properly arranged cardiological diet for people after a heart attack has to fulfill two main tasks.First of all, it is supposed to improve the lipid profile, i.e. lower the level of cholesterol and its LDL and HLD fractions and triglycerides.And secondly, the products that the patient eats after a heart attack are to contribute to the reduction, over time, of the removal of atherosclerotic lesions in the vessels that bring blood to the heart.

Diet after a heart attack – step by step

Detailed recommendations in the cardiodological diet differ from each other.When determining the diet, the doctor takes into account not only the condition of the heart and its vessels after a heart attack, but also other diseases of the patient, e.g. hypertension, type 2 diabetes, overweight or obesity.Therefore, if you are having a heart attack, systematically use consultations in the diet counseling center to change your diet along with the progress in treatment

However, there is a certain set of universal nutritional advice that should be followed by every sowling.


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  1. Do not overeat.

Plan 5-6 meals for the whole day at regular intervals, every 3-4 hours.Meals should be small, and their calorific value evenly distributed throughout the day.Avoid additions and snacks between meals.A well-filled stomach will make it difficult for you to breathe and properly oxygenate the heart.It will also force the organism to work harder while transforming food into energy.

  1. Forget about caffeine.

Especially in the first period after a heart attack.Exclude from the diet all drinks that raise blood pressure, so coffee, black tea, carbonated beverages with caffeine and energy, and even caffeine caramels.If you are having a heart attack, caffeine can be a threat to your heart.And if you have failed to refrain from drinking a few small black people and you notice such symptoms as eg nervousness, vomiting, tremor, rapid heartbeat – immediately report to the doctor.

  1. Change the cooking technique.

Pans and dishes for deep frying or breading and stewing will not be needed anymore.Pull out the cooking pots, steam cookers and grill pans on top.

  1. Use salt only in minimal amounts.

The best daily dose of salt for you is 3.5 grams, or one flat teaspoon.How to achieve such a result, or better – even smaller?Here are some simple ways.Rice, pasta, groats or potatoes, ie carbohydrate salt products, always after half a normal serving.They will keep salty taste like when cooking.Do not put on the dishes that are already cooked.Do not use spices and bouillon cubes composed of many ingredients, including salt.And it is best to replace the salt with aromatic spices such as, for example, oregano, basil, thyme, and rosemary.


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