February is American Heart Month. With Cardiovascular Disease being the nation’s largest killer, it’s always a good idea, whether you have the disease or not, to brush up on the latest health information. Here is a small quiz. It is only 10 questions, and the answers are listed after with brief explanations. It’s a very interesting quiz, you may be surprised with some of the answers! Look for more articles this month to help you learn about Heart disease issues including fish oil supplements and cholesterol reduction!
- Which of the following foods is NOT specifically linked to a reduced risk of heart disease?
d. Grape Juice
2. The fiber in which of the following foods will lead to a reduction of blood cholesterol?
a. Whole-grain bread
b. Brown rice
c. Bran cereal
3. What percentage of total deaths in the United States is linked to heart disease?
4. Which of the following conditions is NOT linked to metabolic syndrome, a cluster of conditions that vastly increases the risk for development of heart disease?
a. Kidney disease
b. Low high-density lipoprotein (HDL) cholesterol
c. High total cholesterol
d. Insulin resistance
e. Abdominal obesity
5. How many calories are contained in each gram of fat?
a. 2 calories
b. 3 calories
c. 6 calories
d. 9 calories
e. 12 calories
6. Which of the following oils is high in saturated fat?
a. Canola oil
b. Palm oil
c. Safflower oil
d. Corn oil
e. Soybean oil
7. How much soy should you eat each day to lower cholesterol levels?
a. 5 grams (g)
b. 10 g
c. 15 g
d. 20 g
e. 25 g
8. If you are trying to reduce your sodium intake, it is recommended that one serving of any food should not contain more than _______ milligrams (mg) of sodium?
a. 100 mg
b. 200 mg
c. 300 mg
d. 400 mg
e. 500 mg
9. Potassium is shown to reduce blood pressure in humans. Which of the following foods is NOT high in potassium?
a. Green, seedless grapes
b. Oranges and orange juices
10. Which of the following is a lean cut of beef?
a. 80%/20% ground beef
b. T-bone steak
e. Chuck blade roast
- c. Corn – Garlic, oats, grape juice, and nuts all are proven to reduce cholesterol levels and the risk of heart disease. A high intake of fruits and vegetables is proven to lead to better heart health, but no specific citation mentioning the benefits of corn exists.
- e. Oats – Whole-grain bread, brown rice, bran cereal, and carrots all contain insoluble fiber. Oats contain soluble fiber, which binds with bile and prevents absorption of cholesterol. However, both soluble and insoluble fibers are good for you, and you should try to eat as much fiber as possible.
- c. 40% – According to the National Center for Health Statistics and the American Heart Association, cardiovascular disease is the number one cause of mortality in the United States, accounting for 40.1% of all deaths.
- a. Kidney disease – Metabolic syndrome is diagnosed if any of the following three conditions are present:
- waist circumference ≥40” in males and ≥35” in females
- Triglycerides ≥ 150, HDL cholesterol ≤ 40 mg/dL in men or ≤ 50 mg/dL in females
- blood pressure ≥130/≥85 mmHg
- fasting glucose ≥ 110mg/dL
- d. 9 calories – Each gram of fat contains 9 calories. For comparison, each gram of carbohydrates and protein contains 4 calories.
- b. Palm oil – Canola, safflower, corn, and soybean oils are all unsaturated oils. Other unsaturated oils are olive oil, cottonseed oil, wheat-germ oil, flaxseed oil, sunflower oil, and peanut oil.
- e. 25 g – The US Food and Drug Administration has approved a health claim for soy foods: consuming 25g/day, when combined with a diet low in cholesterol and saturated fat, may reduce the risk of heart disease.
- d. 400 mg – People trying to reduce their sodium intake should read food labels carefully and choose foods that contain less than 400 mg of Na/serving.
- a. Green, seedless grapes – All of the other food choices are good sources of potassium.
- c. Sirloin – All of the other choices are high in fat and cholesterol, and people who are at risk for developing heart disease or who already are diagnosed with heart disease should avoid eating these cuts of beef.
Estelle L. Benoit, RD, LDN