Metabolic syndrome

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Prevention

By Mayo Clinic staff

Whether you have one, two or none of the components of metabolic syndrome, the following lifestyle changes will reduce your risk of heart disease, diabetes and stroke:

  • Commit to a healthy diet. Eat plenty of fruits and vegetables. Choose lean cuts of white meat or fish over red meat. Avoid processed or deep-fried foods. Eliminate table salt and experiment with other herbs and spices.
  • Get moving. Get plenty of regular, moderately strenuous physical activity.
  • Schedule regular checkups. Check your blood pressure, cholesterol and blood sugar levels on a regular basis. Make additional lifestyle modifications if the numbers are going the wrong way.
References
  1. Meigs JB. The metabolic syndrome (insulin resistance syndrome or syndrome X). http://www.uptodate.com/home/index.html. Accessed Aug. 15, 2011.
  2. Metabolic syndrome. National Heart, Lung, and Blood Institute. http://www.nhlbi.nih.gov/health/dci/Diseases/ms/ms_all.html. Accessed Aug. 15, 2011.
  3. Alberti KG, et al. Harmonizing the metabolic syndrome: A joint interim statement of the International Diabetes Federation Task Force on Epidemiology and Prevention; National Heart, Lung, and Blood Institute; American Heart Association; World Heart Federation; International Atherosclerosis Society; and International Association for the Study of Obesity. Circulation. 2009;120:1640.
  4. Grundy SM, et al. Diagnosis and management of the metabolic syndrome: An American Heart Association/National Heart, Lung, and Blood Institute scientific statement. Circulation. 2005;112:2735.
  5. Steinberger J, et al. Progress and challenges in metabolic syndrome in children and adolescents. Circulation. 2009;119:628.
  6. Aim for a healthy weight. National Heart, Lung, and Blood Institute. http://www.nhlbi.nih.gov/health/public/heart/obesity/lose_wt/risk.htm. Accessed Aug. 15, 2011.
  7. Lear SA, et al. Appropriateness of waist circumference and waist-to-hip ratio cutoffs for different ethnic groups. European Journal of Clinical Nutrition. 2010;64:42.
DS00522 Oct. 8, 2011

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