PART E: TRANSLATING THE SCIENCE INTO DIETARY GUIDANCE
Table E-16. Strategies for Decreasing Saturated Fat Intake
Fats and oils
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.
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