Diet in Heart Failure

Patients with heart failure need to reduce salt and water intake. It is advisable to eat plenty of fruits and vegetables to create an alkaline environment and combat the body’s acidity. Fruits and vegetables are rich in potassium, which acts as a diuretic and is very beneficial for heart failure patients.

Heart failure is a condition where the heart muscle can no longer contract adequately to pump blood and meet the body’s oxygen needs. This is the final complication of all heart and vascular diseases, as well as systemic illnesses. Depending on the specific condition, the heart may fail on one side first, leading to overall heart failure, or it may present as complete heart failure from the outset.

The most important principle when creating a diet for heart failure patients is to restrict salt and water intake. The amount of water consumed outside of meals should equal the amount of urine produced over 24 hours plus an additional 300 ml. Limiting salt helps reduce swelling, lower blood volume, and increase waste excretion. The maximum salt intake should be 0.2-0.5 g per day, with a completely bland diet if heart failure is severe.

Energy: Under 1500 Kcal per day.

Protein: 0.8 g/kg per day. Protein increases basal metabolism, enhances blood flow, and can fatigue the heart muscle. It is recommended to use protein from milk and fish.

Carbohydrates: Use easily absorbed simple sugars (fruits, honey).

Fats: Do not add during food preparation.

Fruits and Vegetables: Should be consumed in large quantities.

Avoid foods that produce gas and fermented foods such as eggs and beans, as they can push the diaphragm up and affect the heart.

Limit the intake of nerve-inhibiting foods such as tea, coffee, alcohol, and various spices.

Do not consume processed foods that are high in salt, such as pickled vegetables, fermented eggplant, shrimp paste, bread, smoked meats, pâté, sausages, and Chinese sausages.

A diet consisting of milk, fruits, and vegetables satisfies these principles as it is low in salt, high in potassium, contains alkaline elements that combat acidity, has low protein, and provides adequate sugars for good metabolism while being low in energy to allow the digestive system to rest.

Diet for Patients with Heart Failure Stage 1-2

Use a moderate low-salt diet: 2-3 g of salt per day.
Energy: 1,400-1,500 Kcal.
Protein: 0.8 g/kg.
Salt intake: 2 g, minimal water.

Sample menu:

Diet for Patients with Heart Failure Stage 3

Salt intake: 1-2 g.
Protein: 40 g.
Energy: 1,200-1,300 Kcal.
Sample menu:

• 6 AM: Mixed milk 150 ml (75 ml soy milk, 75 ml cow’s milk, 10 g sugar).
• 9 AM: Mixed milk 150 ml.
• 12 PM: Lean pork pho 1 bowl (120 g rice noodles, 30 g lean pork, 300 ml broth).
• 3 PM: Mixed milk 150 ml.
• 6 PM: Fish porridge 300 ml (30 g rice, 50 g fish, 5 g cooking oil).
• 9 PM: Mixed milk 100 ml.

Diet for Patients with Heart Failure Stage 4

Implement a Karen diet, consisting of milk, fruit juice, and glucose in the initial days, then gradually add cereals, eggs, and meat.
In the initial days: Energy 700 Kcal, protein 17 g, total water intake (food and drink) is 900 ml, including soy milk and fruits.
In the following days: Add egg porridge, energy 1,000 Kcal, protein 30 g, total water intake 1,300 ml.
Sample menu for the first 2-3 days:

• 6 AM: Mixed milk 100 ml (50 ml soy milk, 50 ml cow’s milk, 10 g sugar).
• 9 AM: Mixed milk 100 ml.
• 12 PM: Mixed milk 100 ml.
• 3 PM: Mixed milk 100 ml.
• 6 PM: Mixed milk 100 ml.
• 9 PM: 20% Glucose 100 ml.

Sample menu for the following days:

• 6 AM: Mixed milk 100 ml (50 ml soy milk, 50 ml cow’s milk, 10 g sugar).
• 9 AM: Mixed milk 100 ml.
• 12 PM: Mixed milk 100 ml, egg porridge 200 ml (20 g plain rice, 1 egg).
• 3 PM: Mixed milk 100 ml.
• 6 PM: Mixed milk 100 ml, sugar porridge 200 ml (20 g rice, 30 g sugar).
• 9 PM: 20% Glucose: 100 ml.