Diet and Cardiovascular Disease: Heart Failure Part II: Red Meat, Micronutrients, Special Diets, and Obesity

Abstract

Diet is a major modifiable factor in the prevention and management of cardiovascular diseases. Part I of this two-part manuscript on the relationship between diet and heart failure discussed several healthy dietary patterns. In general, a plant-based with seafood, lean meats, low-fat dairy products, and unsaturated fatty acid intake is helpful to prevent and manage heart failure. This part reviews several macronutrients that are harmful, the role of micronutrients and supplements in the pathogenesis and management of heart failure, and the impact of some special diets on this disease. Red meat and especially processed red meat is high in saturated fat and sodium which tend to worsen heart failure. Refined carbohydrates and sugar-sweetened beverages are also not good choices. Supplementation with some micronutrients such as iron and magnesium may be reasonable in these patients if clinically indicated. The role of Coenzyme Q10 is still unclear. Popular diets such as the Mediterranean, DASH, and vegetarian, are also reviewed in the context of this disease. The complex connection between obesity, cachexia, and HF is also discussed.