title: Hypercholesterolemia. Dietary advice for patients regarding meat.
abstract: The contribution of beef, pork, lamb, and veal to total fat, saturated fat, and cholesterol intake must be evaluated from a total-diet standpoint. The hidden fats in snack foods and other processed foods contribute significantly to total fat and cholesterol intake. Patients with hypercholesterolemia can include a moderate amount of meat in their cholesterol-lowering diet provided they choose lean cuts of meat, trim visible fat, pay attention to portion size, and use low-fat cooking methods. Substituting skinless chicken or fish for meat may make sense from the standpoint of personal preference and dietary variety but does not confer additional benefits in terms of reducing blood cholesterol levels.
authors.affiliation: Department of Family Practice and Community Health, University of Minnesota Medical School, Minneapolis 55414-3034, USA.
authors.forename: J M
authors.initials: JM
authors.lastname: Keenan
authors.forename: D H
authors.initials: DH
authors.lastname: Morris
mesh_terms: D000818:Animals; D002417:Cattle; D018752:Diet, Fat-Restricted; D004041:Dietary Fats / Q000032:analysis; D005399:Fishes; D006801:Humans; D006937:Hypercholesterolemia / Q000097:blood / Q000178:diet therapy*; D008460:Meat / Q000032:analysis; D011200:Poultry; D012756:Sheep; D013552:Swine
chemical_list: D004041:Dietary Fats