Skip to content

Substitutions for Heart Healthy Food

  • by
Substitutions for Heart Healthy Food

Eating a diet that is both healthy and well-balanced should be a part of anyone’s game plan, whether they are recuperating from a heart attack or attempting to ward against future attacks. Eating the correct meals can help you maintain healthy levels of cholesterol and blood pressure, which is beneficial to the health of your heart.

As you work to perfect your eating plan for a healthy heart, it is essential to have a clear understanding of which foods should be avoided and which should be prioritized.

You may maintain a healthy heart while still taking pleasure in the meals you eat by making a few straightforward substitutions.

Diet and the health of the heart

The consumption of saturated fats and trans fats can lead to a rise in cholesterol levels, which in turn can increase the likelihood of developing cardiac issues.

Trans fats should be completely avoided, and saturated fat consumption should be limited to no more than 6 percent of total daily calories, according to recommendations made by the American Heart Association (AHA)Trusted Source. This equates to around 11 to 13 grams of saturated fat per day for a diet consisting of 2,000 calories.

A diet that is good for the heart also reduces the risk of:

foods that have been

  • salted
  • sugared
  • processed
  • packaged

Instead, put your energy on acquiring more:

  • fresh fruits, vegetables, and grains in their natural state
  • chicken, fish, low-fat dairy products
  • wholesome fats derived from foods such as seeds and nuts
  • Do you require assistance in getting started? The following is a list of heart-healthy replacements, as well as some advice on how to make them taste excellent.


Full-fat dairy products, such as cheese, are among the best sources of saturated fat. There are 6 grams of saturated fat in a serving size of goat cheese or cheddar that weighs 28 grams (1 ounce). That’s fifty percent of your daily maximum!

Instead, you might try one of these alternatives:

  • Cheese with a lower fat content. The majority of fat-free cheeses have a tendency to be sticky, have trouble melting properly, and have very little flavor. Cheese with reduced fat has the same outstanding flavor and melting capabilities as the original cheese, but it contains a large portion of the original cheese’s fat.
  • Yeast extracted from grains. Flakes or powdered nutritional yeast, which have a taste described as nutty and umami, can be used in place of cheese as a topping for pizza, pasta, and salads. In addition to that, it is an excellent source of folic acid and protein. Depending on the brand, it may also be an excellent source of vitamin B12; thus, it is important to read the product label before consuming it.
  • Cheese made solely from plants. You may get a flavor and texture that is very similar to that of dairy cheese from certain dairy-free cheese substitutes that are created with components like legumes and nutritional yeast. These cheeses have far less saturated fat than dairy cheese. Just make sure to double verify what it says on the label: There are a lot of different possibilities, and many of them contain significant quantities of coconut oil, which is heavy in saturated fat.
  • Parmesan. This is a tasty alternative to cheddar that has less fat. A serving size of 5 grams contains 1 gram of saturated fat.


Eggs contain 200 mg cholesterol and 1.6 grams saturated fat per big egg.
Eggs provide protein and heart-healthy monounsaturated and polyunsaturated fat. Other nutrition may cut cholesterol and heart disease risk.

Moderate egg consumption is better than eliminating them. The AHATrusted Source advises one egg or two egg whites daily.

Make a “chia egg” for baked products to add fiber and omega-3s. Replace 1 egg with 1 tablespoon of chia seeds and 3 tablespoons of water.


  • To maintain blood pressure, most doctors and the AHATrusted Source suggest taking less than 2,300 mg of salt daily. Less than 1 teaspoon.
  • The AHA recommends limiting most individuals to 1,500 milligrams per day, especially those with high blood pressure.

Some ideas:

  • Label it. Prepared, canned, and frozen meals are loaded with salt. Low-sodium variations may not differ.
  • Citrus or vinegar. Use vinegar or fresh lemon juice instead of salt.
  • Spices and herbs. It’s wonderful for reinventing a meal. Make salt-free spice mixtures for taste boosts. Add fresh herbs soon before serving since they lose taste rapidly.


A significant amount of research has established a relationship between the consumption of sugar and heart disease. persons who obtained between 17 and 21 percent of their calories from added sugar had a 38 percent higher risk of dying from heart disease than persons who reduced the amount of added sugar they consumed to 8 percent of their calories, according to the findings of a big research that was published in 2014 and tracked participants for 15 years. The study was conducted in the United States.

According to recommendations made by the AHA, persons should limit their daily consumption of added sugars to no more than 100 to 150 calories, depending on their gender and the size of their body. Sugars that do not exist naturally in meals are referred to as “added sugars.”

Here is how you can cut down on your consumption:

  • Be careful of foods that have been processed. Products such as ketchup, salad dressings, and sauces all have a significant amount of sugar in their formulations. Carefully read all of the labels.
  • Make use of an alternative to sugar. In almost all baked items, erythritol or stevia may be used in place of up to half of the sugar with no discernible change in either the texture or flavor of the final product.
  • You might like fruit juice. To sweeten sauces and beverages without resorting to artificial sweeteners, you can add a touch of fruit juice that is unadulterated and made from just real fruit.


When consumed in moderation, chocolate may be a part of diets that are beneficial for the heart.

Flavonoids may be found in significant concentrations in dark chocolate. Fruits and vegetables are good sources of antioxidants, which research suggests may reduce the likelihood of developing cardiovascular disease.

Just make sure not to overdo it. Also, avoid white chocolate and milk chocolate variants as much as possible because they include more sugar and saturated fat.

Give these hints a shot:

  • Pick the option with 70%. Milk chocolate and white chocolate both include more sugar and saturated fat, while dark chocolate with at least 70 percent cocoa has more flavonoids that are beneficial to the heart and less sugar.
  • Swap sugar for chocolate, if you will. Chop the dark chocolate into little pieces before adding it to baked products like cookies and cakes so that it may be distributed evenly throughout the dish. Cut the sugar quantity in the recipe by a quarter or even in half.
  • Cocoa powder should be sprinkled in. Do you want for a deeper chocolate flavor? In recipes where it makes sense to do so, replace 2 tablespoons of all-purpose flour with 1/4 cup of cocoa powder that is 100 percent.

The main point to be learned

On the road to a healthy heart, one of the most important first steps is to eat a diet that is well-rounded and nutritious.

This calls for cutting back on foods high in saturated fat, salt, sugar, and processed foods in general. Instead, make it a priority to consume a greater quantity of fresh fruits and veggies, lean proteins, whole grains, and healthy fats in your diet.

If you’re having problems finding a diet that works for you, talk to your primary care physician about getting a referral to a registered dietitian. This professional can assist you in developing meal plans that are both healthful and easy to follow.

Leave a Reply

Your email address will not be published. Required fields are marked *