Diet is an important risk factor in coronary heart disease. Food-related risk factors include obesity, high blood pressure, and uncontrolled diabetes.
A handful of recent reports have muddied the link between saturated fat and heart disease.
One meta-analysis of 21 studies said that there was not enough evidence to conclude that saturated fat increases the risk of heart disease, but that replacing saturated fat with polyunsaturated fat may indeed reduce risk of heart disease.
Two other major studies narrowed the prescription slightly, concluding that:
Replacing saturated fat with polyunsaturated fats like vegetable oils or high-fiber carbohydrates is the best bet for reducing the risk of heart disease.
But replacing saturated fat with highly processed carbohydrates could do the opposite.
Foods that protect:
Foods rich in antioxidants: Vitamins A, C & E
Vitamin E: recommended by cardiologists. Sunflower oil, rapeseed, cocoa or spinach.
Vitamin C: strengthens immune system. Essentially provided in its natural form: kiwi, blackcurrant, green cabbage, parsley…
Defensive fats:
Olive or rapeseed oils. Cold sea fish rich in Omega 3: sardines, mackerel, salmon or tuna.
The prize goes to sardines in olive oil.
Four medicinal plants:
Garlic and onion have been used since the antiquity to protect the heart.
