HYPERCHOLESTEROLEMIA - DIETARY ADVICE FOR PATIENTS REGARDING MEAT

The contribution of beef, pork, lamb, and veal to total fat, saturated fat, and cholesterol intake must be evaluated from a total-diet stand point. The fats in snack foods and other processed foods contribute si gnificantly to total fat and cholesterol intake. Patients with hyperch olesterolemia can include a moderate amount of meat in their cholester ol-lowering diet provided they choose lean cuts of meat, trim visible fat, pay attention to portion size, and use lowfat cooking methods. Su bstituting skinless chicken or fish for meat may make sense from the s tandpoint of personal preference and dietary variety but does not conf er additional benefits in terms of reducing blood cholesterol levels.