胡大一教你高血脂就该这样吃(增订版)

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胡大一教你高血脂就该这样吃(增订版)

胡大一教你高血脂就该这样吃(增订版)

$24.50

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高铁救人专家胡大一针对中国国情,为中国人量身定做的降血脂方案。

68种常见食材有助降血脂,简单的烹饪方式,适合全家老小。

8周带量饮食方案,有调节血脂,告别血脂异常。

 

血脂异常患者除了药物治疗以外,改善生活方式也是很重要的治疗手段,调整生活方式,严把“进口”关,是改善血脂异常的直接手段,也是重要手段。这也是我们策划这本书的初衷:通过饮食调节控制血脂异常。

而本书作者胡大一教授, 除了是心血管领域的专家,担任国家重点学科心血管内科负责人外,也是健康教育专家。胡教授倾心打造的这本书可以说是针对中国人的饮食特点,为中国血脂异常患者量身定做的。


  
内容简介

《胡大一教你高血脂就该这样吃(增订版)》精选出改善血脂异常的68种常见食材,并且详细解析食材功效且推荐*适合的降脂食谱,同时还指导高血压患者如何安排日常饮食,提供了8周改善血脂异常的饮食方案以及防治血脂异常并发症的食疗方,让高脂血症患者抛开罹患高脂血症后什么都不敢吃的不安情绪,吃得清楚、吃得正确、吃得高兴。

血脂异常可能没有什么不舒服,但若听之任之,后果很严重。让《胡大一教你高血脂就该这样吃(增订版)》慢慢帮您改善生活方式。
作者简介
胡大一
北京大学人民医院心血管研究所所长、主任医师,首都医科大学心脏病学系主任、心血管疾病研究所所长,中华医学会心血管病分会前任主任委员,中国生物医学工程学会心脏起搏与电生理分会主任委员,中华医学会北京心血管病分会主任委员,中国医师协会心血管内科医师分会会长,中国老年学会心脑血管疾病专业委员会主任委员,中华预防医学会副会长,北京市健康协会理事长,美国心脏病学院专科会员、心律学会会员。
由其主编的《胡大一医生浅谈心脏健康》为“十三五”国家重点出版物出版规划项目,获评“2016 中国好书”。

张晔
解放军309 医院营养科前主任。从事营养工作30余年,长期活跃在临床工作线,对临床多种疑难病、常见病、危重病有丰富的营养治疗经验。多次参加国际、国内营养学专业学术会议。在中央电视台《健康之路》、北京电视台生活频道《食全食美》等媒体做过多次专题节目。
目  录
了解高脂血症
高脂血症及其危害
高脂血症易发人群
高脂血症并发症
高脂血症检测频率及判断标准
高脂血症患者降脂方法
高脂血症患者问得多的问题

第1章 高脂血症患者怎样安排日常饮食
日常饮食三步走,轻松安全调血脂
第1步 计算每天所需热量
第2步 能量配比计算每天吃多少
第3步 食物交换份,让你吃喝有度不逾矩
前  言

随着人们饮食结构的改变、运动量减少、吸烟和大量饮酒,心脑血管疾病已成为中国头号健康杀手。心血管疾病患病率呈明显上升趋势,每年因心血管疾病死亡人数约300 万。目前高脂血症的患病率在30%~50%。而且,高脂血症年轻化趋势明显。人们迫切需要能科学、有效地解决高脂血症问题的办法。

 

不管哪一类高脂血症,无论是否需要采取药物治疗,首先都得调理生活方式,调节饮食。健康合理的饮食是预防控制高脂血症的重要途径。高脂血症是未来发生或复发心脑血管疾病的危险因素,高脂血症患者需要接受药物治疗,同时也需要健康合理的饮食。

 

本书紧扣“高脂血症患者吃什么,怎样吃”这一广大读者关注的话题,讲解高脂血症的基础知识,并对高脂血症不同人群的饮食进行全新图解、详细解析、分步指导;将食物作为防御和控制疾病的重要手段,用健康的饮食理念、具体的食物制作方法传递诸多的实用信息,达到“无病时有助预防、有病时可助治疗、病后又有助于康复”的效果。从此,为高脂血症患者打开一扇通向健康的大门。

在线试读
让你又爱又恨的三大营养成分
为人体提供热量的是三大营养成分,其中碳水化合物占50% ~65%,蛋白质占15% ~20%,脂肪占20% ~30%。这三大类营养成分,摄入过少则营养不足,摄入过量身体会将多余的营养成分转化为脂肪,严重时出现高脂血症,故应均衡摄入三大营养成分。
碳水化合物
碳水化合物与脂肪、蛋白质被称为人体必需的三大产能营养素,主要以各种不同的淀粉、糖、纤维素的形式存在于粮、谷、薯、杂豆以及米面制品和蔬菜水果中。碳水化合物是人体热能的主要来源,它供给人体的热量约占人体所需总热能的55%。碳水化合物还是构成组织的重要物质,能促进蛋白质的合成和利用,维持脂肪的正常代谢,并保护肝脏功能。
碳水化合物分为单糖、双糖和多糖,对血脂的影响度与其种类有关。单糖(如葡萄糖、果糖)和双糖(如蔗糖、麦芽糖)摄入过多可使血清甘油三酯含量增高,对肥胖或已有甘油三酯增高的人影响更为明显。而多糖又分为不溶性多糖(如膳食纤维)和可溶性多糖(如淀粉、肝糖原等)。不溶性多糖虽属于多糖,但
不能供给人体热量,可溶性多糖可经酶催化水解后释放单糖以供应热量。
摄入单糖、多糖、可溶性多糖过多使脂肪酸合成增加,导致脂肪堆积,从而造成体重增加和血脂升高,并终诱发高脂血症。所以,适量摄入碳水化合物,对人身体才是有益的。
蛋白质
蛋白质是组成人体细胞、组织、器官的重要成分。机体重要组成部分都有蛋白质参与,同时蛋白质可有效促进人们生长发育,以及新陈代谢。另外蛋白质是构成多种重要生理活性物质的成分,如免疫蛋白、酶、激素、神经递质等,参与调节机体的生理功能,并供给人体热量。
理论上成人每天摄入约30 克蛋白质就可满足身体需要,但从安全性和消化吸收等其他因素考虑,成人按每天每千克体重摄入0.8 克蛋白质为宜。我国由于以植物性食物为主,所以成人蛋白质推荐量为每天每千克体重为1.16克。蛋白质营养正常时,人体内有关反映蛋白质营养水平的指标也应处于正常水平。
摄入过多的蛋白质会加重肾脏代谢负担,加速钙的丢失,甚至导致蛋白质中毒或死亡。虽然摄入适量蛋白质对机体有益,但决不可过量。蛋白质摄入不足,同样可引起体力下降、水肿、抗病力减弱等。
脂肪
书摘插画
插图

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