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Hypercholesterolemia diet

Diet in hypercholesterolemia

Hypercholesterolaemia is one of the best known risk factors for cardiovascular diseases, which are formed on atherosclerosis.

The purpose of treating a condition is to achieve the lowest levels of total cholesterol (preferably less than 200 mg / dl), and as the lowest concentration of LDL cholesterol.

Note! Proper diet is one of the most important methods of prevention of atherosclerosis and its complications, and physical activity is an essential part of proper nutrition.

The behavior of the ratio between supply energy in the form of food, and its disbursement in the form of physical activity prevents and cures overweight and obesity, important risk factors for atherosclerosis and type 2 diabetes.

Note! Therapy of elevated cholesterol levels in the blood must be accompanied by a change of lifestyle, especially smoking cessation.

By using properly chosen diet, that is, when consumption:

  • saturated fatty acids is not more than 7% of energy;
  • dietary cholesterol did not exceed 200 mg / day;
  • soluble dietary fiber fraction of not less than 10 g / day;
  • sterols / stanols about 2 g / day;
  • and the weight is reduced by 5 kg;

it is possible to lower the concentration of "bad" cholesterol LDL in the blood up to 20-35%.

Note! If the proper diet will not achieve the intended purpose will be needed drug treatment, which should no longer be interrupted.

Sample menu in hypercholesterolemia


The soup milk (1 cup milk 1.5% | 2 tablespoons of oatmeal)

Smoked fish sandwiches (2 slices of thin rye bread, wholemeal | 20 g smoked mackerel | 1/2 large peppers)

Second breakfast:

Fruit yoghurt 9150 g) | 1 medium apple


Bean soup (50 g white beans | 60 g carrots | 50 g potatoes | 1 teaspoon of oil)

Veal stew (80 veal | 5 g flour | 1 teaspoon of oil)

Buckwheat (40 g)

Pig (1 medium tomato | 1 medium lettuce | 20 g sprouts | 1 teaspoon of olive oil)

Mineral water


Fruit salad (50g peach | 50 g banana | 50 g apples | 15 g walnuts)


Sandwich (2 slices whole-wheat bread | 2 level teaspoons of margarine | 20 g sirloin Sopot |

Cooked corn on the cob (200 g)


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