The high blood lipids we usually refer to mainly include two aspects: cholesterol and triglycerides. The type of hyperlipidemia, that is, whether blood cholesterol and triglycerides are elevated in one item or both, becomes the key to choosing an appropriate diet.
Recently, there has been a popular saying that eating less more often can lower high blood lipids. In this regard, Director Liu Huiliang, Chief of the Department of Cardiology at the General Hospital of the Chinese People's Armed Police Force, said that everyone knows that eating less more often is a good way to lose weight.
So, for patients with high blood lipids, if they can determine a reasonable diet based on the type of elevated blood lipids, eating what should be eaten and strictly avoiding what should not be eaten, and on this basis, eat less more often and ensure that each meal is not excessive, then it is still very beneficial for lowering high blood lipids. However, if you rely solely on eating less more often, that would be too one-sided.
In fact, the high blood lipids we usually refer to mainly include two aspects: cholesterol and triglycerides. The type of hyperlipidemia, that is, whether blood cholesterol and triglycerides are elevated in one item or both, becomes the key to choosing an appropriate diet.
For those with only high cholesterol and normal triglycerides, the key to a reasonable diet is to limit cholesterol intake. Cholesterol-containing foods, such as animal offal, egg yolks, white meat, clams, snails, abalone, cuttlefish, etc., should be avoided or eaten less. For some foods that are not high in cholesterol, such as lean pork, beef, chicken, fish, etc., you can eat a moderate amount to supplement nutrition.
For those with only high triglycerides and not high cholesterol, the dietary considerations are different. First, it is necessary to limit food intake and increase exercise to bring weight, especially waist circumference, down to the normal range; second, the intake of carbohydrates must be strictly controlled, try to eat less or not at all, because carbohydrates can be converted into triglycerides in the body; third, alcohol must be quit, because long-term high blood alcohol concentration can promote the rise of triglyceride levels. However, for such patients, there is some leeway: animal fats high in cholesterol, such as egg yolks, crab roe, etc., can be appropriately relaxed, and occasional consumption is also acceptable.
For those with both high blood cholesterol and triglycerides, experts suggest that dietary control must be very strict, limiting high-cholesterol foods, reducing weight, and quitting alcohol.
Several reasonable foods are recommended for patients with high blood lipids: low cholesterol foods:
Soybeans, cucumbers, garlic, ginger, tea, tangerines, yogurt, shiitake mushrooms, black fungus, carrots, water spinach, eggplant, hawthorn, corn, seaweed, etc. Low-fat foods:
1. Fish and beans have low fatty acid content and can be used as protein sources to replace meat.
2. Cooking oil: soybean oil, rice bran oil, corn oil, safflower oil, sunflower oil, rapeseed oil, olive oil, peanut oil, canola oil, tea seed oil, etc. High-fiber foods:
All kinds of fruits, beans, oatmeal, kelp, seaweed, mushrooms, gourds, legumes, and vegetable stems. Recommended beverages:
1. Green tea: The theanine in tea has the effect of lowering blood pressure, lowering blood lipids, and increasing blood vessel elasticity.
2. Red wine: It contains various enzymes that can dilate blood vessels, reduce blood viscosity, and has the effects of lowering blood pressure, regulating lipids, and preventing aging.