Fatty foods and calorie intake of cardiovascular patients

Abstract

Death due to cardiovascular diseases (CVDs) is high (80%) in low and middle-income countries.1 Food habit, food system and policy solution are changing globally.1 Besides diet is considered as major factor in order to rising tendency of non-communicable diseases particularly CVD components.2 Poor quality diets are high in refined grains and added sugars, salt, unhealthy fats and animal-source foods; and low in whole grains, fruits, vegetables, legumes, fish and nuts. They are often high in processed food products – typically packaged and often ready to consume – and light on whole foods and freshlyprepared dishes. According to the American Heart Association one adult should consume a low-fat diet of 55% of total calories from carbohydrates, 30% from fat, and 15% from protein, with cholesterol restricted to <300mg/day to prevent cardiovascular diseases risk.3 This paper is an attempt to explore fatty foods and calorie consumption among cardiovascular patients.