Diet plays a critical role in the prevention of heart disease. Follow these tips from Jackson and Dr. John Flack, chief of medicine at the Wayne State University School of Medicine
Salt.  New guidelines for adults released Feb. 1 by the Centers for Disease Control and Prevention recommend no more than 2,300 milligrams of salt a day (about 1 teaspoon) or 1,500 for those at high risk for heart disease. Use fresh, not processed foods.
Potassium.  Foods rich in potassium include salmon, cod, flounder and sardines as well as many fruits and vegetables, including bananas, apricots, broccoli, spinach, peas, tomatoes and potato skins.

Vitamin D. Foods rich in vitamin D include egg yolks, fish liver oil, saltwater fish such as salmon, herring and sardines; dairy products; some cereals and breads, and organ meats. As little as 10 minutes of sun exposure a day also can produce sufficient daily requirements of vitamin D. The National Institutes of Health recommends 600 daily international units of vitamin D for adults 19-70.
Antioxidants. Eat 5-8 servings a day of fruits and vegetables to get the daily requirement.
Whole grains. Choose items that say they’re made with whole wheat or another whole grain mentioned first on a food label. Limit consumption of refined carbohydrates, including pastries, sweetened cereals, soft drinks and other foods high in sugar.
Fats. Substitute healthier fats for not-so-healthy fats. Select monounsaturated and polyunsaturated fats such as olive oil, canola oil and peanut oil. Avoid trans fats, found in many margarines and baked goods. Select lean cuts of meats and trim excess fat. Choose low-fat and fat-free dairy products.
Portions. Limit serving sizes by using mental measuring aids:
• A half cup of vegetables or fruit — the size of your fist.
• A medium apple — size of a baseball.
• A 3-ounce portion of meat, fish or poultry — size of a deck of cards.
• A single-serving bagel — size of a hockey puck.
• One tablespoon of peanut butter — about as big as the tip of your thumb.

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