Learning to Live With Heart Disease
Joy Throm, 56, had been learning to live with one heart problem when she unexpectedly developed another.
Throm was diagnosed several years ago with atrial fibrillation, an irregular heartbeat that can cause blood clots and lead to a stroke.
She was evaluated by Charles Gornick, MD, a cardiac electrophysiologist at the Minneapolis Heart Institute®, who prescribed medications to help control the heart rate and prevent blood clots from forming.
Throm often couldn’t tell when her heart rhythm became irregular. But there were signs that stress and fatigue made the problem worse. “Then my heart rate would go up and my blood pressure would drop,” she said.
Because she had difficulty finding her pulse, Throm began using a home blood pressure monitor. If her blood pressure was low, she knew she needed to be seen by a doctor. “I usually was able to keep it under control, except when I was stressed,” said Throm.
Then, while visiting relatives last summer, Throm was bothered by what she thought was heartburn. She attributed it to the fresh seafood she had eaten at a family reunion. “I woke up early the next morning with the worst heartburn I’ve ever had,” she recalled. When she went to take a shower, she realized she was too fatigued to step into the tub. Then she noticed severe pain in her neck under both ears.
“Finally, the light went on. I woke my sister and told her she needed to take me to the hospital right away.” Tests at the hospital in Great Falls, Mont., showed she was having a heart attack. Doctors were able to treat her immediately and she had minimal damage to her heart.
When she returned to the Twin Cities, she wanted to do everything she could to understand her condition and prevent further problems. That’s when Gornick referred her to Elizabeth Grey, MD, a cardiologist with the Women’s Heart Health Program at the Minneapolis Heart Institute®.
While Gornick continues to treat Throm’s atrial fibrillation (she recently had an ablation procedure to eliminate areas of the heart tissue that were responsible for triggering her erratic heart rhythm), Grey is helping Throm manage the conditions that contributed to her heart attack.
“Fortunately, Joy has good heart function, so it’s a matter of managing her cholesterol, calibrating her medications and helping her keep the atrial fibrillation under control so she can get regular exercise,” said Grey.
Throm also attends the Women’s-Only Cardiac Support Group at the Minneapolis Heart Institute. “As soon as I read about it, I knew this was the program for me,” she said.
Throm noted that she is not the only member of the support group to have had a heart attack at a relatively young age. “Some started this journey years ago, so I’m learning from them what has kept them healthy and alive.”
Moreover, she is committed to helping other women learn about the risks of heart disease. “This is so critical for all women to know. We all need to know the atypical signs of a heart attack and we need to learn to be our own advocates.”
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Eating Smart Helps Your Heart
Try this strategy to help you eat healthy in 2009. Instead of focusing on what you can’t eat, concentrate on what you can eat. Research shows that adding heart healthy food is as important as cutting back on other food.
Here are six important additions to reduce your risk of heart disease:
- Eat more fruits and vegetables. A recent National Institute of Health study showed that only 40 percent of Americans ate the recommended five or more 1/2-cup servings of fruits and vegetables per day. Fruits and vegetables are a powerhouse of essential nutrients and fiber -- and most are naturally low in calories. Importantly, people who eat a diet rich in colorful fruits and vegetables are likely to have a reduced risk of some chronic diseases.
- Include nuts in your diet. Nuts lower the risk of heart disease for every group researched. Whether you are male or female, black or white and young or old, nuts seem to be cardio-protective. Try a ½-ounce daily, which is 10 almonds, 10 walnut halves or 14 peanuts.
- Eat more fish. Fish is a good source of protein and low in unhealthy saturated fat. Fatty fish like tuna, salmon, herring and sardines contain heart beneficial omega-3 fatty acids, DHA and EPA. Aim for at least two fish meals weekly.
- Choose whole grain. There are many types of whole grain, such as oats, whole wheat, brown or wild rice and barley. Different types provide different health benefits. Choosing a variety of grains daily will reduce the risk of many chronic diseases. Start the day with a high-fiber cereal, choose whole wheat bread and experiment with kasha as a side dish.
- When you choose fat, select fats high in monounsaturated fat. Olive, canola and peanut oils, most nuts and avocados are good sources of monounsaturated fat. These fats, if used in replacement of others, can lower the risk of heart disease by reducing LDL (bad) cholesterol. Incorporate into the diet by sautéing with olive oil instead of butter, or adding a slice of avocado instead of cheese on a sandwich.
- Feed your body regularly. Missed meals often lead to overeating. Eating three meals or five smaller meals daily is the best way to control appetite, regulate blood sugar and cholesterol levels.
Healthy food choices can make a healthier you. Add a half-hour walk to these eat smart strategies and you are on your way to reducing heart disease risk.
Tradition with a Twist Meatloaf
Embrace winter with a new version of a cold weather comfort food. The combination of lean ground beef, egg whites, shredded carrots and bran flakes keeps it heart healthy and remarkably moist. Served with parsleyed red potatoes and warm applesauce, this meatloaf is certain to be a family favorite.
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Ingredients: 1 pound of 90% lean ground beef
¾ cup 40% bran flakes
1 cup shredded carrot
½ cup chopped onion
3 tablespoons vegetable cocktail juice
2 egg whites
2 tablespoons flour
2 tablespoons chopped fresh parsley
½ teaspoon pepper
¼ teaspoon salt
¼ tsp beef-flavored bouillon granules
⅛ teaspoon dry mustard
½ teaspoon dried marjoram leaves, divided
3 tablespoon no-salt-added catsup |
Directions:
Combine first 12 ingredients and ¼ tsp marjoram in a bowl, mix well. Shape into a loaf, and place in a glass loaf pan sprayed with cooking spray. Combine catsup and remaining ¼ tsp marjoram. Spread catsup mixture over meatloaf. Bake meat loaf at 350° for 1 hour and 15 minutes. Let stand in pan 10 minutes. Cut into 6 servings.
Yield: 6 servings
One serving provides 188 calories, 7 grams fat (3 grams saturated), 49 milligrams cholesterol, 285 milligrams sodium, 9 grams carbohydrate, 2 grams fiber, and 17 grams protein.
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