After acute myocardial infarction has passed the risk phase, a healthy lifestyle is essential to prevent recurrent heart attacks and reduce post-infarction mortality. One of the important elements of a healthy lifestyle is diet control. Patients with myocardial infarction know that they should have a low-fat diet and low-salt diet after myocardial infarction, but in daily life, what specific types of foods should be promoted and restricted? How much salt should be consumed and how many total calories should be consumed? Unfortunately, very few people can give accurate answers to these questions. Many patients are torn by hearsay and are afraid to eat this or touch that, which is a heavy mental burden and is not conducive to recovery after a heart attack. What is a low-fat diet? First, let’s introduce the different types of fatty acids and their effects on the body. Unsaturated fatty acid is a fatty acid that constitutes body fat and is an essential fatty acid for the human body. Unsaturated fatty acids are divided into two types: monounsaturated fatty acids and polyunsaturated fatty acids. In food fat, monounsaturated fatty acids include oleic acid, and polyunsaturated fatty acids include linoleic acid, linolenic acid, arachidonic acid, etc. Polyunsaturated fatty acid content is an important basis for evaluating the nutritional level of edible oils. Polyunsaturated fats are found in olive oil, canola oil, safflower oil, sunflower oil, corn oil and soybean oil. Despite their health benefits, olive oil and canola oil are also high in calories (1 tablespoon = 120 calories). Saturated fatty acids are mostly found in animal fats such as butter, cream and lard, and a few plants such as coconut oil, cocoa butter and palm oil are also rich in saturated fatty acids. Animal food is the richest in fat and mostly saturated fatty acids, and these foods are also rich in cholesterol, so eating more saturated fatty acids is also bound to eat more cholesterol. Some foods contain trans fatty acids, such as cakes, pastries, cookies, bread, Indian toss, salad dressing, French fries, potato chips, popcorn, chocolate, ice cream. Egg yolk pie …… Any food containing oil (vegetable cream, margarine, etc.) that is fluffy and sweet with a unique taste [2] contains trans fatty acids. The reason for this is that when vegetable oils are used to catalyze the hydrogenation of fats, trans fatty acids are also generated at the same time. Unsaturated fatty acid hydrogenation produces 8% – 70% of the TFA. Trans fatty acids can be found in the fat of milk, dairy products, beef and lamb, accounting for 2 – 9 %. Chickens and pigs also absorb TFA through feed, and TFA thus find their way into pork and poultry products. For patients with coronary heart disease and myocardial infarction with cardiovascular disease, in 2013 the ACC/AHA, in conjunction with the NHLBI, organized a group of experts to develop guidelines for a healthy lifestyle, which include detailed provisions for dietary control in patients with coronary heart disease, especially after heart attack. Based on evidence from recent clinical studies, the guidelines emphasize that dietary control should target dietary patterns rather than a particular dietary component, and that dietary patterns include both dietary habits and dietary structure. A healthy dietary structure is a holistic regulation of the dietary mix, rather than separating good foods from bad foods in the dietary mix. The MED model advocates eating more fruits and vegetables, cereals, fish, nuts, olive oil, etc., reducing red meat intake, replacing high-fat foods with low-fat or fat-free foods, and applying olive oil, nuts, margarine mixed with canola oil or flax oil. saturated fatty acids, 27-37g of fiber per day, and increased intake of polyunsaturated fatty acids (especially omega-3s).2. The DASH model, which advocates eating more vegetables and fruits, grains, poultry, fish, nuts, low fat, low sugar, high potassium, magnesium, calcium, high protein and high fiber diet.3. The USDA model, which recommends increased intake of fruits and vegetables, and roughage intake of half of the grains, i.e. 170g, increase one serving of milk per day, and choose healthy cooking oils. Studies have found that patients with myocardial infarction have one or more risk factors, such as hypercholesterolemia, especially elevated low-density lipoprotein (LDL-C), also known as “bad” cholesterol, hypertension, diabetes mellitus, and overweight, and these risk factors increase each year with age. The aim of dietary control is to control risk factors in patients with coronary artery disease, thereby slowing the progression of vascular disease after myocardial infarction. Dietary recommendations for adults that can lower cholesterol: dietary patterns emphasize more vegetables, fruits, and whole grains; a low-fat diet with less poultry, fish, legumes, non-tropical vegetable oils, and nuts; and reduced intake of sugar, sugary drinks, and red meat. The diet should be structured to provide 5-6% of energy from saturated fatty acids and to minimize the intake of trans fatty acids. Adjust the appropriate caloric content according to this pattern, taking into account individual preferences, cultural differences, and the need for treatment of related diseases such as diabetes; achieve this according to the DASH, USDA, or MED dietary patterns. Studies have shown that LDL-C improves significantly when the saturated fatty acid supply in the diet is reduced from 14-15% to 5-6%. Saturated fatty acid intake in the United States has declined significantly over the past few decades and is now estimated to be around 11% in people over the age of 2. Reducing saturated fatty acid intake can reduce both LDL-C and HDL-C, but the reduction in LDL-C is more pronounced, so overall lipid regulation is favored, with the reduced caloric energy replaced by carbohydrates or unsaturated fatty acids. Therefore, the guidelines do not explicitly recommend which nutrient to replace saturated fatty acids for energy, but the results of the study suggest that polyunsaturated fatty acids first, then monounsaturated fatty acids, and then carbohydrates are ideal. It is important to note that there are various types of carbohydrates, and whole grains are recommended for replacement. Adjustments should be made for people whose diets contain more than the recommended amount of saturated fatty acids. In addition, reducing trans fatty acid intake will similarly reduce LDL-C without altering HDL-C and TG. Reducing saturated fatty acid intake according to the guidelines will also result in a reduction in trans fatty acid intake. It was found that when foods containing 5-6% saturated fatty acids, 26-27% whole fat, 15-18% protein, and 55-59% carbohydrate were consumed compared to controls (controls contained 10-14% saturated fatty acids, 34-38% whole fat, 13-15% protein, and 48-51% carbohydrate), LDL-C was reduced by 11-13 mg/dL in two of the studies and by 11% in one study. dL in two of the studies and 11% in one study. Dietary recommendations for adults that can lower blood pressure: In addition to the above recommendations for cholesterol, sodium intake should be reduced to no more than 2400 mg per day, and blood pressure control will be better if reduced to 1500 or 1000 mg, and a low sodium DASH dietary pattern is recommended. The total daily caloric (energy) intake of patients should be individualized, for example, for those who need to lose weight should be strictly controlled. Patients should also be encouraged to recommend dietary patterns that are compatible with their personal and cultural preferences.