A doctor shared a case that a 40-year-old woman in Taiwan also ate fruit every day and felt healthy. However, she suddenly had chest pains and palpitations. After seeking medical advice, she was diagnosed with myocardial infarction. The doctor pointed out that the woman had a cardiovascular disease caused by a dietary habit and almost died.
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Dr. Liu Boren, an expert in nutritional and functional medicine, is atProgram “Small Universe Explosion”Zhong said that the 40-year-old woman suddenly felt chest tightness and palpitations when she was at work. After being sent to the hospital for examination, it was confirmed that she had a myocardial infarction, and she even needed a stent placement operation.
The blood report showed that the triglyceride index of the woman’s body reached 500 to 600, four times higher than the upper limit of 150. She said that she usually has the habit of eating fruits and vegetables, and she doesn’t understand why it caused myocardial infarction. After consultation, Dr. Liu found that the female patient did not eat enough vegetables, but ate 9 servings of fruit a day, replacing vegetables with fruits.
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Doctors reveal 1 key cause of myocardial infarction caused by eating fruit
Dr. Liu Boren explained that the woman ate as many as 9 servings of fruit a day. The fructose intake from the fruit was too high and might only be processed and metabolized by the liver, resulting in a surge in triglycerides, which in turn increased the risk of arteriosclerosis. Increased risk of cardiovascular disease.
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Dr. Liu reminded that although a healthy diet advocates eating more fruits and vegetables, it is a wrong idea to replace vegetables with fruits. He suggested “more vegetables and less fruit”, eating more vegetables and eating fruits in moderation is the correct concept of a healthy diet.
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high triglycerides cardiovascular disease
According to the Hospital Authority of Hong Kongmaterial, Triglycerides are synthesized from glycerol and fatty acids. Most of the adipose tissue in the body is composed of triglycerides. Fatty acids in food are divided into “saturated fatty acids” and “unsaturated fatty acids”. Excessive consumption of “saturated fatty acids” will increase blood cholesterol, while moderate consumption of unsaturated fatty acids will help lower blood cholesterol.
Although fat can provide body heat, help the absorption of fat-soluble vitamins (A, D, E and K), protect organs and produce hormones. However, if the triglycerides in the blood are too high, it will increase the risk of cardiovascular disease.
2 types of food increase the risk of myocardial infarction
According to the information of the Hong Kong Center for Food Safety, foods high in saturated fat and trans fat will increase the level of bad cholesterol in the body. If eaten for a long time, it will increase the risk of myocardial infarction.
Bad Cholesterol: Saturated Fats (Properties and Food Examples)
Saturated Fat Properties
1. It will increase the low-density lipoprotein (soil cholesterol) in the body, thus increasing the risk of heart disease, stroke and other diseases.
2. The intake should be less than 10% (regarding 20 grams) of the total daily energy requirement.
3. It is solid at room temperature.
Food Sources of Saturated Fat
1. Animal fat
Examples: beef, lamb, pork, poultry
Examples: beef/suet fat, lard and dairy products (such as cheese, cream and whole milk)
2. Some tropical oils
Examples: palm oil, palm kernel oil, coconut oil
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Bad Cholesterol: Trans Fats (Properties and Food Examples)
3. Increase bad cholesterol in the body while reducing high-density lipoprotein (good cholesterol), increasing the risk of heart disease.
trans fat food
Most trans fats are produced industrially. Found in foods containing partially hydrogenated oils, such as margarine, vegetable shortening, and baked/fried foods. Meat and dairy products of cattle and sheep may contain a small amount of trans fat.
Good Cholesterol: Unsaturated Fats (Properties and Food Examples)
Unsaturated fat properties:
It is an important part of a healthy diet and is divided into monounsaturated fat and polyunsaturated fat. Used to replace saturated fat, it can reduce low-density lipoprotein (bad cholesterol) in the body and keep blood vessels open. It is liquid at room temperature.
The linoleic acid and sublinolenic acid contained in it are essential fatty acids, which cannot be synthesized by the body and must be absorbed from food, which are very important for human health. Can dilute blood concentration, lower blood pressure and improve immune system function.
Polyunsaturated fat foods contain oils rich in polyunsaturated fats.
Examples: corn oil, sunflower oil, soybean oil, safflower oil, fatty fish oils, walnut and seed oils
Note: Vegetable oil will be converted into trans fat following hydrogenation process. Excessive consumption will increase the bad cholesterol in the blood and reduce the good cholesterol.
It is recommended to reduce the intake of trans fats, including: margarine and shortening foods containing trans fats, and fried and baked foods (such as shortcrust pastries, biscuits, etc.) that are made or cooked with these fats.
Vegetable saturated fats come from coconut oil, palm oil.
olive oil.
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