Patients with coronary heart disease should pay attention to selecting foods that are low in fat and cholesterol, but rich in vitamins, dietary fiber, beneficial inorganic salts, and trace elements, and have the effect of lowering blood lipids and anticoagulation. Specific choices can be made from the following categories of food. I. Foods that can be eaten freely:
1. All kinds of grains, especially coarse grains.
2. Bean products.
3. Vegetables, such as onions, garlic, daylilies, mung bean sprouts, lentils, etc.
4. Mushrooms and algae, such as shiitake mushrooms, wood ear mushrooms, kelp, nori, etc.
5. All kinds of melons and fruits. II. Foods to be eaten in moderation:
1. Lean meat, including lean pork, beef, and poultry (skin removed).
2. Fish, including most river fish and sea fish.
3. Plant oils, including soybean oil, corn oil, sesame oil, peanut oil, olive oil.
4. Dairy products, including skim milk and its products.
5. Eggs, including egg whites and whole eggs (2-3 per week). III. Foods to be eaten less or avoided:
1. Animal fats, such as lard, butter, sheep oil, chicken oil, etc.
2. Fatty meat, including pork, beef, sheep, etc.
3. Brain, bone marrow, internal organs, egg yolk, roe.
4. Mollusks and shellfish.
5. Sugar, alcohol, tobacco, chocolate, etc.