PART E: TRANSLATING THE SCIENCE INTO DIETARY GUIDANCE

Table E-16. Strategies for Decreasing Saturated Fat Intake

Fats and oils

• Choose vegetable oils or trans-free soft margarine rather than solid fats (shortening, butter, and hard margarine).

Meat, poultry, fish, shellfish, eggs, beans, and nuts

• Choose very lean meats and trim the fat before eating.

• Remove the skin before eating chicken.

• Select lean ground beef.

• Limit intake of high-fat processed meats such as bacon, sausages, salami, bologna, and cold cuts.

• Use eggs yolks and whole eggs in moderation; use eggs whites and egg substitutes instead.

Dairy products

• Choose fat-free or low-fat milk, yogurt, and cheese.

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Table of Contents

A. Executive Summary

B. Introduction

C. Methodology

D. Science Base

	Section 1. Aiming To Meet Nutrient Intake Recommendations
	Text
	Tables
	Section 2. Energy
	Section 3. Discretionary Calories
	Section 4. Fats
	Section 5. Carbohydrates
	Section 6. Selected Food Groups
	Section 7. Fluid and Electrolytes
	Section 8. Ethanol
	Section 9. Food Safety
	Section 10. Major Conclusions

F.	Research Recommendations

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