I have persistent a fib, going on three years. I take the regular regimen of apixaban and bisoprolol. A blood test taken in June, which I requested because of chronic fatigue, revealed low iron. I tackled that problem by eating liver and red meats more frequently. In addition, I began to take a reputable B12/folate supplement. In two months my heart rate at rest on average dropped from over 95 bpm to under 85 bpm, though still in the 80s range. To me, it is like a miracle. It seems that by regulating my iron levels, I have improved the condition of my heart. I must add that I have eliminated alcohol entirely for the last month. However, the change occurred prior to this adjustment. Also, I run a weightlifting class in my apartment, three mornings a week for one hour with three other senior women. Sharing this information in case it can be useful to others.
My Path to a Healthier Heart - Atrial Fibrillati...
My Path to a Healthier Heart
Hi LiliH
I’m very interested in your findings, thank you for posting. I, too, am in persistent AF and have been since Feb ‘23. Currently on Carvedilol, Digoxin and Apixaban after a cardiology review three months ago. Despite this concoction of drugs my resting heart rate was still in the 90’s and I was feeling less than chipper, to put it mildly!
I have always eaten healthily, or so I thought - whole foods, lots of veggies, legumes , limited amounts of meat in the form of chicken and fish, olive oil etc. etc. However, whilst searching for ways to help myself, I came across a study suggesting that post-menopausal women who increased their protein intake had a reduction in the risk of developing AF. A bit late in my case, of course but I figured it worth a try to see if it would help anyway. I started reducing the quantities of veg I eat and increasing my red meat consumption about a month ago. Even just a month in, the difference in how I’m feeling now to how I felt before has been quite amazing! I’m still in AF, of course but my energy has improved and, like you, my daily resting heart rate is now in the 80s, so, for me, it certainly seems to have been a beneficial change.
I have also recently discovered I am sensitive to veggies high in oxalates, too. After eating my heart rate often used to rocket up to the 120 -130 range for a while and then slowly reduce over a period of hours. I initially assumed it was just the effect of eating on my AF but it was a nuisance as well as quite uncomfortable, so I started looking into it more. By a gradual process of elimination I discovered eating high oxalate foods with my meal - in my case spinach and also beetroot, which I used to love, were the culprits. Sadly chocolate too but I’d rather have a calm heart than eat chocolate! Still investigating but am now following a low oxalate diet and no longer have such hr spikes after meals.
Good luck to you, on your new way of eating, TC
I am also interested in your findings. I was recently diagnosed with AF after having had bradycardia (my HR rarely gets to 60) almost all my life. Like you, I have always eaten healthily. I follow a pescatarian diet, no chicken or red meat, little sugar. My main complaint is dizziness, light headedness, and low energy. I occasionally get flutterings which last maybe a minute or so. Lately, I've been wondering if the cause of my dizziness couldn't be the result of my limited diet. I wasn't given any meds except Eliquis.
My advice to all AFers be persistent in ditching poor lifestyle choices and improving diet.
That’s the thing though, Secondtry, I thought my diet was good. Lots of variety in veg intake, beans, whole grains, very little saturated fat, red meat once a week at most and so on. I’ve eaten that way for a good few years and thought it healthy. It goes against the grain, if you’ll pardon the pun, to cut down my veggie consumption but it has come as quite a revelation to me how much better I feel by doing that and dramatically increasing my red meat consumption, even though that’s not in keeping with the standard dietary guidelines for heart health.
I take absolutely no notice of the 'Standard dietary guidelines for heart health', too many vested interests. Just go back to how we were eating in the Fifties, not on everything but the simplest broad brush to quote here.
Red meat and saturated fat important as long as healthy and exercise as we did in the 50's.
Cruciferous Vegetables - Vegetables of the brassica family are also high in iron. Don't over cook. Cooking meat removes a lot of the iron contained in it so years ago before iron tablets were made people were encouraged to use a blender for raw liver and drink the resultant raw mess. Yuck, yuck and double yuck! A good rounded diet - just like Granny encouraged you to eat - or my granny did anyway, meat/fish or protein of your choice and at least 3 veg at least once a day and she tried to stuff me with more fruit than I could physically eat 
is usually enough apart from for people who are ill - sometimes women who have recently given birth, pregnant and pre-menopausal women are low in iron despite their diet and need extra through either over the counter iron supplements or in the case of the women who have just given birth or are pregnant prescribed iron tablets if found to be really low in iron. Don't forget low iron is a symptom of anaemia and sometimes bleeding in the gut or stomach which if your GP thinks this is the case should be investigated and treated.
Hi Desanthony, I think you meant your reply for LiliH rather than me?
Thank you 3Cats and LiliH for your posts ...
I have PAF rather than permanent or persistent AF and although I'm vegetarian I have to say I have had good results by increasing lentils, nuts, beans, cheese, eggs etc. also by reducing green veggies and rationing the dark chocolate (!)
Last week in a moment of madness I ate half a KitKat (why?) and almost immediately felt a reaction from the ghastly artificial sugars ..
Thanks again
Cat
That’s interesting Cat. A lot of leafy greens are high in oxalates, apparently, as is dark chocolate. I wonder if there is a link there🤔 As for moments of madnes, I’ve had plenty of those in my time😀I used to love Kitkats but can’t touch them now. I’m glad you’ve found a way of eating that suits you, anyway.
All the best, TC.
Hi
An interest is that your T3 Thyroid test rises when you eat more beef liver, brazil nuts and sardines.
It raises selemium intake for a healthy working thyroid.
B12 must be taken under tongue and straight into blood stream as much is lost through stomach. Take Solgar (gold top) sublingual nuggets 1000ug. I take 3 days x 1 x week.
Low B12 and Folic Acid can also cause anaemism. At your age you should be 700 plus level.
The ? is why are you anaemic through iron - loss through bleeding internally from your anti-co.agulant? Better have that checked out.
Cherio JOY. 75. (NZ)
Cruciferous Vegetables - Vegetables of the brassica family are also high in iron. Don't over cook. Cooking meat removes a lot of the iron contained in it so years ago before iron tablets were made people were encouraged to use a blender for raw liver and drink the resultant raw mess. Yuck, yuck and double yuck! A good rounded diet - just like Granny encouraged you to eat - or my granny did anyway, meat/fish or protein of your choice and at least 3 veg at least once a day and she tried to stuff me with more fruit than I could physically eat is usually enough apart from for people who are ill - sometimes women who have recently given birth, pregnant and pre-menopausal women are low in iron despite their diet and need extra through either over the counter iron supplements or in the case of the women who have just given birth or are pregnant prescribed iron tablets if found to be really low in iron. Don't forget low iron is a symptom of anaemia and sometimes bleeding in the gut or stomach which if your GP thinks this is the case should be investigated and treated.
Very inspiring story, LiliH Best to You !
Would encourage you to insure your GP or other doctor continues to schedule you for annual blood tests at a minimum to check the effect of medications and other possible issues.
