Dietary guidelines for people with dyslipidemia.

Diet plays a crucial role in the treatment of dyslipidemia to prevent atherosclerosis and coronary artery disease, following these principles.

Reduce your fat (lipid) intake.

Depending on BMI, fat should only account for 15-20% of total energy intake, with the following proportions: saturated fat should make up 1/3 of the total fat, 1/3 should be polyunsaturated fatty acids, and the remaining 1/3 should be monounsaturated fatty acids.

It is recommended to use peanut oil, olive oil, or soybean oil instead of animal fat, and to eat oilseeds such as sesame seeds, peanuts, chestnuts, and pumpkin seeds to provide polyunsaturated fatty acids such as Omega-3 and Omega-6. If possible, supplement with natural fish oil as it contains many unsaturated fatty acids.

Reduce your intake of foods high in saturated fatty acids, such as butter, lard, and meat broth.

Reduce dietary cholesterol intake to below 250 mg/day by avoiding foods high in cholesterol such as: brain (2,500 mg%), beef kidneys (400 mg%), pork kidneys (375 mg), pork liver (300 mg%), and chicken liver (440 mg%). Limiting these foods contributes to lowering cholesterol levels in the diet. Egg yolks are high in cholesterol, but also high in lecithin (a substance that regulates cholesterol metabolism in the body). Therefore, people with high blood cholesterol don't necessarily need to completely avoid eggs; they should only eat them 1-2 times a week, one egg each time.

Increase your protein intake.

Consume lean meats such as skinless chicken, lean beef, and pork tenderloin; fish and legumes are also recommended. Eat products made from soybeans: soy milk, tofu, soy pudding, soybean flour, soy yogurt, etc. Soy-based foods have a high content of plant estrogens or isoflavones, which significantly reduce total cholesterol, low-density lipoprotein (LDL) cholesterol, and triglycerides (components that increase the risk of atherosclerosis).

The US FDA has issued a recommendation: To reduce the risk of cardiovascular disease, consume no more than 25g of soybeans per day in any form. Additionally, protein intake should not be excessively high compared to normal levels, as this can lead to other metabolic disorders; it should only be increased by about 1/6 (15%) of the normal amount.

Reduce the energy intake gradually, decreasing it by approximately 30 kcal per week compared to the patient's usual intake until it reaches the target BMI. BMI and weight should be monitored to adjust total calorie intake monthly or quarterly to prevent rapid or excessive weight loss. Rapid and excessive weight loss can lead to fatigue, weakness, and potentially endanger health.

The role of fiber

Fiber is like a broom sweeping cholesterol and toxins out of the body. Fresh fruits and vegetables should be included in daily meals. A diverse diet combining many different types of fruits and vegetables is recommended. When suffering from high blood pressure or high cholesterol, consuming more fresh fruits and vegetables is advisable to supplement vitamins, especially potassium which helps lower blood pressure, and fiber which helps reduce blood cholesterol.

The role of polyunsaturated fatty acids

In recent years, numerous studies have demonstrated the positive role of Omega-3 and Omega-6 fatty acids in reducing blood cholesterol and preventing cardiovascular diseases. Fish and fish oil are rich in Omega-3 fatty acids such as EPA (Eicosapentaenoic) and DHA (Docosahexaenoic), while vegetable oils (soybean oil, corn oil, sesame oil) are rich in Omega-6 fatty acids.

Many studies show that these fatty acids not only lower cholesterol but also have beneficial effects in preventing arrhythmias, thrombosis, and contributing to blood pressure regulation. Therefore, to lower blood cholesterol, it is recommended to eat fish 2-3 times a week, using vegetable oil in salad dressings or stir-fries (add oil and stir well before removing the food from the heat).

The above is a suggested diet for people with dyslipidemia to help improve their condition.

According to VNN