Dieta anticolesterolo, alimenti da evitare e menu settimanale

Il colesterolo cattivo si vince con un’alimentazione corretta. La dieta, infatti, è l’arma più efficace per battere l’ipercolesterolemia, una condizione che porta alla formazione di placche di grasso nelle pareti delle arterie, che ostacolano il passaggio del sangue, con il rischio di causare ictus e infarto.

Colesterolo: alimenti da privilegiare

Chi ha il colesterolo alto dovrebbe privilegiare:

  • Verdura (2-3 porzioni al giorno)
  • Frutta (2 porzioni al giorno)
  • Cereali
  • Legumi
  • Olio extravergine di oliva
  • Olio di soia
  • Olio di riso
  • Fibre (avena, orzo, farro, ecc.)
  • Pesce (2-3 volte alla settimana)
  • Carne magra (sia rossa che bianca)

Colesterolo: alimenti da evitare o limitare

I cibi da consumare con moderazione o da evitare sono:

  • Grassi animali (lardo, burro, strutto, panna)
  • Oli vegetali saturi (olio di palma, olio di cocco)
  • Pasta all’uovo o prodotti da forno confezionati con uova
  • Frattaglie
  • Insaccati magri (sin a 2 volte alla settimana)
  • Latte intero o condensato
  • Yogurt intero
  • Formaggi ad elevato tenore di grassi saturi e colesterolo
  • Frutta esotica (avocado e noci di cocco)
  • Bevande alcoliche

Colesterolo: dieta settimanale

Lunedì

  • Colazione: Spremuta di arance (250 g) e 40 g di biscotti.
  • Spuntino: 100 g di arance.
  • Pranzo: 80 g di pasta condita con 5 g di olio d’oliva, alloro, salvia, rosmarino e aglio. 110 g di roastbeef, 100 g di cicoria in insalata condita con 5 g di olio d’oliva e succo di limone.
  • Spuntino: 120 g di fragole.
  • Cena: 100 g di ricotta di mucca, 180 g di pomodori in insalata conditi con 5 g di olio d’oliva e origano. 50 g di pane tostato.

Martedì

  • Colazione: 250 g di spremuta di arancia, 40 g di biscotti comuni.
  • Spuntino: 100 g di pompelmo.
  • Pranzo: 40 g di pasta con minestrone di verdure (35 g di carote, 30 g di pomodori pelati, 20 g di patate, 20 g di fagioli secchi e 5 g di olio d’oliva). Spezzatino di carne di manzo (100 g), con 25 g di piselli freschi, 10 g di carote, 20 g di pomodori pelati e 10 g di olio d’oliva. 120 g di peperoni in padella con 50 g di pomodori pelati.
  • Spuntino: 100 g di ananas.
  • Cena: 50 g di prosciutto crudo sgrassato, 200 g di patate in insalata condite con 10 g di olio d’oliva, prezzemolo e aglio. 60 d pane.

Mercoledì

  • Colazione: 250 g di latte scremato macchiato. 40 g di fette biscottate integrali.
  • Spuntino: 120 g di mandarini.
  • Pranzo: riso e zucchine (80 g di riso, 80 g di zucchine, 5 g di olio di oliva, aglio, prezzemolo e basilico). Pesce al verde (100 g di orata, 5 g di olio d’oliva, succo di limone, prezzemolo e aglio, un po’ di vino da cucina). Peperoni in insalata (120 g di peperoni gialli e rossi in parti uguali, 5 g di olio d’oliva).
  • Spuntino: 60 g di banana.
  • Cena: 100 g di cefalo ai ferri condito con succo di limone e 5 g di olio d’oliva. 140 g di patate lesse e 50 g di carote lesse condite con 5 g di olio d’oliva e prezzemolo. 45 g di pane.

Giovedì

  • Colazione: 250 g di spremuta di pompelmo, 40 g di biscotti.
  • Spuntino: 90 g di banana.
  • Pranzo: riso in bianco (60 g di riso, 10 g di olio d’oliva). Petto di pollo alla piastra o alla griglia (100 g di carne di pollo, 5 g di olio d’oliva)- Bietole bollite (200 g di bietole, 5 g di olio d’oliva).
  • Spuntino: 100 g di arancia.
  • Cena: pesce spada ai ferri (100 g di pesce spada, 5 g di olio d’oliva). Carote brasate (200 g di carote, 140 g di brodo vegetale, prezzemolo e aglio). Pane tostato (55 g)· Acqua naturale.

Venerdì

  • Colazione: 250 g di latte scremato macchiato, 40 g di biscotti.
  • Spuntino: 100 g di pera.
  • Pranzo: riso allo zafferano (80 g di riso, 100 g di brodo vegetale, 10 g di olio d’oliva, zafferano e cipolle, un po’ vino da cucina).Trota bollita (100 g di trota, 5 g di olio d’oliva, succo di limone). Finocchi in insalata (100 g di finocchi, 5 g di olio d’oliva).
  • Spuntino: 120 g di mele.
  • Cena: 60 g di bresaola. Carote al prezzemolo (a base di 150 g di carote, 5 g di olio d’oliva, prezzemolo). Pane tostato (60 g).

Sabato

  • Colazione: 250 g di spremuta di arancia, 40 g di fette biscottate integrali.
  • Spuntino: 100 g di kiwi.
  • Pranzo: riso al basilico (60 g di riso, 75 g di brodo vegetale, 5 g di olio d’oliva, basilico e cipolle). Merluzzo in bianco (130 g di merluzzo, 5 g di olio d’oliva). Carciofi in pinzimonio (120 g di carciofi, 10 g di olio d’oliva).
  • Spuntino: 100 g di fragole.
  • Cena: 100 g di dentice ai ferri. Patate in insalata (200 g di patate, 5 g di olio d’oliva, prezzemolo e aglio)· Pane tostato.

Domenica

  • Colazione: 250 g di spremuta di pompelmo. 40 g di biscotti.
  • Spuntino: 200 g di mele.
  • Pranzo: minestrone di fagioli (40 g di pasta, 30 g di fagioli secchi, 30 g di patate, 15 g di erbette, prezzemolo e cipolle). Petto di tacchino (100 g di carne di tacchino, 5 g di olio d’oliva). Radicchio rosso in insalata (100 g di radicchio rosso di Chioggia, 10 g di olio d’oliva, succo di limone).
  • Spuntino: 100 g di kiwi.
  • Cena: 100 g di branzino al cartoccio. Carote in insalata (200 g di carote, 10 g di olio d’oliva). 60 g di pane tostato.

Photo Credit| Thinkstock

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