Get the facts to combat cardiovascular disease, stroke

Every year, Americans celebrate National Hispanic Heritage Month to commemorate the traditions and achievements of those who trace their roots to Spain, Mexico and the Spanish-speaking nations of Central America, South America and the Caribbean. 

Hispanic Heritage Month began Sept. 15, the anniversary of independence for Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua.  In addition, Mexico achieved independence on Sept. 16; Chile on Sept. 18.

Hispanic men and women share a rich history and vibrant culture with significant contributions ranging from music, dance and the arts to corporate and civic leadership. Yet they also share a disproportionate incidence of heart disease and stroke.

Heart disease and stroke rank as the No. 1 and No. 3 killers of Hispanics and Hispanics are hospitalized more often for heart attacks. In addition, cardiovascular diseases will take the lives of 1 out of every 4 Hispanic males and 1 out of every 3 Hispanic females.

Incorporating exercise and healthier foods into your daily plans can help decrease those odds. Head to the Healthy Lifestyle page at www.americanheart.org, to learn how. In the meantime, try this tasty soup that offers many familiar flavors in a more heart-healthy way.

• This column was provided by the American Heart Association. To submit a topic to be addressed, write Kimberly Gardner at kimberlygardner@heart.org.

1 can (14 ounces) fat-free, low-sodium chicken broth

1 large tomato, seeded and diced

1 can (4 ounces) chopped mild green chiles

¼ cup snipped fresh cilantro

1-2 tablespoons fresh lime juice

½ tablespoon olive oil (extra-virgin preferred)

¾ teaspoon ground cumin

In a medium saucepan, bring the broth to a boil over high heat. Stir in the tomato and green chiles. Return to a boil. Remove from the heat.

Stir in the remaining ingredients. Let stand, covered, for 5 minutes to allow the flavors to blend.

Serves four.

@Recipe nutrition:Nutrition values per serving: 35 calories, 2 g fat (0 saturated), 4 g carbohydrates, 2 g fiber, 1 g protein, 0 cholesterol, 132 mg sodium.

(2005 Clarkson Potter)