3 best fruits for the heart recommended by doctors
Fruits and vegetables are rich in vitamins and antioxidants that can reduce the risk of stroke and heart disease, the leading causes of death. The American Heart Association recommends consuming 4.5 servings of fruit a day.
Dr. Deepak Vivek, a cardiologist at Orlando Medical Center in Florida (USA), says that fruits provide cardiovascular benefits such as reducing high blood pressure and reducing atherosclerosis or hardening of the arteries.
Here, Dr. Vivek and cardiologists reveal their favorite foods to boost heart health, according to theNew York Post.
Apple
Dr Vivek says he loves apples because they are a good source of antioxidants, fibre, vitamin C and potassium - which are good for the heart - and they also have a low glycaemic index which helps reduce the risk of type 2 diabetes.
Mr. Vivek added that he often eats an apple especially before playing sports.
Dr. Jennifer Mieres, professor of cardiology at Zucker School of Medicine at Hofstra University, New York (USA), also always eats apples, pears or cherries - fruits with fiber - in the mid-afternoon because it helps keep you full longer and fights heart disease.
Fiber has been shown to lower blood pressure and cholesterol levels, two major risk markers for heart disease.
Banana
Dr. Sushant Khaire, a cardiologist at Methodist Le Bonheur Hospital System in Memphis, Tennessee (USA), said he eats bananas because they are rich in fiber, vitamin C, vitamin B6, potassium, magnesium and antioxidants.
Fiber aids digestion, vitamin C boosts the immune system, and vitamin B6 is important for brain and nerve development, notes Dr. Khaire.
Berries
Dr. Satjit Bhusri, a cardiologist at the Upper East Side Heart Hospital in Manhattan (USA), shared that berries such as blueberries and strawberries have the highest antioxidant content, which is very good for protecting the heart.
Berries are also the fruit that Dr. Joy Gelbman, a cardiologist at Weill Cornell Medical College in New York, eats most often. She praises their antioxidant properties and fiber content, according toNew York Post./.
