Breakfast plays an important role in maintaining cardiovascular health and stabilizing metabolic indicators. In recent years, the trend of using smoothies for breakfast has become popular, especially among those interested in controlling blood lipids.
Smoothies, especially those made from green vegetables, low-sugar fruits, oats and nuts, have been shown to improve blood lipids thanks to their soluble fiber, antioxidant and unsaturated fatty acid content.
According to a study published in The American Journal of Clinical Nutrition, a diet rich in soluble fiber can significantly reduce bad cholesterol levels in the blood. Supplementing fiber from foods such as oats, chia seeds, flax seeds, which are often added to smoothies, helps reduce cholesterol absorption in the small intestine. In addition, fruits such as berries, bananas, and apples contain polyphenols and pectin - two compounds that reduce inflammation and stabilize blood cholesterol.
The World Health Organization also recommends increasing daily vegetable and fruit consumption to prevent cardiovascular disease. A glass of vegetable smoothie, such as spinach, avocado, cucumber, combined with nut milk, is not only rich in micronutrients but also low in saturated fat - a factor directly related to increased blood triglycerides.
People who regularly eat a healthy breakfast with foods rich in fiber, good fats and low in refined sugar have a lower risk of metabolic syndrome by 30%. Smoothies that are prepared properly, have little or no added sugar, and do not use condensed milk or ice cream are ideal choices.
Eating a smoothie with breakfast rich in fiber and antioxidants not only helps reduce blood fat but also contributes to improving cardiovascular health and weight control. However, when preparing breakfast for the family in this way, housewives should pay attention to the ingredients to avoid turning smoothies into unwanted "calorie traps".
