Heart-Healthy Cooking Tips | Sutter Health (2024)

Positively impact heart disease risk factors by modifying your diet and eating heart smart.

Heart disease is the leading cause of death in the U.S. every year, but you can reduce your risk by modifying what you eat.

A healthy diet has been proven to positively affect your blood pressure, cholesterol, diabetes and weight – all controllable risk factors for cardiovascular disease.

"I recommend to my patients that they use vegetable oils over butter or margarine," Keh says. "But, if you have to choose between using butter or margarine, theAmerican Heart Association recommends liquid margarine or soft margarine in a tub without trans fats."

Many oils are good for heart-healthy cooking, such as olive oil, almond oil, avocado oil, hazelnut oil, peanut oil, sesame oil and vegetable oil. The amount that you use depends on the amount of food you're cooking. "Remember that 1 teaspoon of oil has around 40 calories, so try to use the least amount of oil that allows you to cook evenly," Keh says.

Tip: Put olive oil in a spray bottle and use instead of butter. This way you can spray the oil, enjoy the flavor and reduce the amount of fat and calories.

Tip: In baking, try using applesauce or avocado to replace at least half the butter. If you're using a store-bought mix that calls for oil in a recipe, reduce the amount or leave it out completely. You may not notice a difference in flavor.

"Studies show that Americans aren't eating enough fruits and vegetables," Keh says. "You want to eat a variety of produce for heart health. Each fruit and vegetable provides a different vitamin, mineral and antioxidant complex, and each can contribute to heart health in its own way."

Fresh and frozen fruits and vegetables, as opposed to canned, tend to contain the most nutrients. How you cook them can also change their nutrient levels and flavor. "I don't recommend deep frying your produce for good heart health," Keh says.

"But how you cook – or don't cook – your fruits and veggies doesn't matter in the big scheme of things, as long as you're eating them," Keh says.

Tip: Thoroughly rubbing clean your vegetables and fruits under running water is enough to clean them. You don't need to use fruit and vegetable soaps. Sometimes, people who use fruit and vegetable soaps tend to spend much less time rubbing their veggies clean, and as a result may not get as much debris and bacteria off. They may also leave some soap residue.

Tip: If canned produce cannot be avoided, chose a low-sodium, no-sugar-added version and rinse them before eating.

"Poultry and fish are great sources of lean protein. You can also choose lean cuts of red meat, which are usually anything with 'round,' 'chuck' or 'loin' in its name. 'Choice' and 'select' cuts often have less fat than 'prime' cuts, too," Keh says. "Most ways of cooking meat are heart-healthy except using lots of fat, deep frying or over-charring the meat."

Keh recommends substituting meats with plant-based proteins as able. In general, minimally-processed, plant-based proteins – such as beans, lentils and tofu – are better for heart health and are lower in saturated fat. However, Keh cautions against frequently eating highly-processed "fake meats" (meat analogues or meat substitutes), which may have fiber and healthy nutrients removed, and extra sodium and chemicals added.

Tip: Choose these heart-healthy protein sources for meals and snacks: low-fat cheese, low-fat milk, low-fat and unsweetened yogurt, low-fat and unsweetened kefir, beans, peas, lentils, edamame, hummus, nuts and nut spreads, soy nuts, tofu, tempeh, seeds, and high-protein veggies.

Tip: Try making a few dinners a week meatless, using plant-based naturally-occurring protein sources.

"To reduce the amount of sodium (salt) in your cooking, choose antioxidant-rich herbs and spices (oregano, cinnamon, mint, thyme, black pepper, turmeric, etc.) or no-salt seasoning mixes such as Mrs. Dash or Trader Joe's 21 Seasoning Salute," Keh says.

Be wary of replacing sodium chloride with potassium chloride, such as that found in the salt alternative NoSalt – too much potassium can be dangerous for heart health, especially if you have kidney problems.

Also, remember that most Americans consume sodium in the form of pre-packaged and processed foods like frozen TV dinners, chips, crackers, canned goods and take-out meals. You'll be better off limiting your sodium intake by cooking most of your meals at home and utilizing herbs and spices instead of salt.

You can change the flavor profile of your foods by cooking them in different ways too, Keh says. Roasted Brussels sprouts taste very different from steamed Brussels sprouts, and adding various herbs and spices – like garlic or cinnamon – can give the same food an entirely different taste.

Tip: Overall, sea salt has about the same amount of sodium as table salt – one isn't better for your heart than the other – so be sure to use both sparingly.