Eating more fish contains linolenic acid, arachidonic acid, linoleic acid and other essential fatty acids, eicosapentaenoic acid and docosahexaenoic acid, which can prevent thrombosis and reduce blood viscosity and blood pressure, thus reducing the risk of rheumatic heart disease. It is recommended to eat fresh fresh water or deep-sea fish at least twice a week.
Patients with rheumatic heart disease should pay more attention to protein when eating foods containing protein. A variety of protein foods are associated with a significantly reduced risk of rheumatic heart disease, so protein foods are the most ideal, such as lean meat, soybeans, nuts, poultry and fish.
4 Eat more vegetables and fruits In the prevention and treatment of rheumatic heart disease, the most important things may be vitamin A, vitamin C, vitamin E, potassium, various phytochemicals and dietary fiber, which are all in vegetables and fruits, so patients with rheumatic heart disease should eat more vegetables and fruits, such as carrots, pumpkins, yams, peaches, apricots, spinach, broccoli, strawberries, oranges, grapefruit and so on.