Diet for Patients with Myocardial Infarction

The diet for patients with myocardial infarction should center on low-fat, low-salt, and low-cholesterol principles, aiming to reduce the burden on the heart and promote health recovery. Patients are advised to consume more foods rich in fiber, vitamins, and minerals, such as fresh fruits (e.g., apples, kiwifruit), vegetables (e.g., cauliflower, spinach), whole grains, legumes (e.g., tofu, soybean curd sticks), and dairy products (e.g., cow's milk, goat's milk), which help replenish nutrients, aid digestion, and improve heart health. At the same time, high-fat and high-cholesterol foods such as fatty meats, animal organs, and fried foods should be avoided. Daily salt intake should not exceed 5 grams, and fat intake should be limited to less than 25 grams to reduce the risk of elevated blood lipids and increased blood pressure. Additionally, moderate consumption of foods rich in unsaturated fatty acids, such as fish and nuts, can also help lower blood lipids and protect the heart.