Choose fish, poultry, and lean cuts of meat and remove the fat and skin before eating. Eat no more than about 6 ounces per day. Broil, bake, roast, or poach foods rather than frying them. Cut down on high fat meats, including sausage, bacon, and cold cuts such as salami and bologna. Limit organ meats such as liver, kidney, and brains.

Use skim (fat-free) or low-fat (1%) milk and cheeses, and low-fat or nonfat yogurt. Instead of butter, use liquid or soft margarine or vegetable oils that are low in saturated fat and contain little or no trans fat (hydrogenated fat). Use all fats and oils sparingly. Eat egg yolks only in moderation. Egg whites contain no fat or cholesterol and can be eaten often.

Eat fruits and vegetables (at least 5 servings a day), as well as cereals, breads, rice, and pasta made from enriched or whole grains (such as rye bread or whole-wheat spaghetti).