MEATS, FISH        Marbled beef, pork, bacon, sausage, and other pork products; fatty fowl (duck, goose); skin and fat of turkey and chicken; processed meats; luncheon meats (salami, bologna); frankfurters and fast-food hamburgers (they’re loaded with fat); organ meats (kidneys, liver); canned fish packed in oil.


EGGS                      Limit egg yolks to two per week.


FRUITS                   Coconuts (rich in saturated fats).


VEGETABLES      Avoid avocados.  Starchy vegetables(potatoes, corn, lima beans, dried peas, beans)may be used only if  substitutes for a serving of bread or cereal. (Baked potato skin, however, is desirable for its fiber content.)


BEANS                    Commercial baked beans with sugar/or pork added


NUTS                      Avoid nuts. Limit peanuts and walnuts to one tablespoonful per day.


BREADS, GRAINS  Any baked goods with shortening and /or sugar.  Commercial mixes with dried eggs and whole milk.  Avoid sweet rolls, doughnuts, breakfast pastries (Danish), and sweetened packages cereals (the added sugar converts readily to triglycerides).


MILK PRODUCTS  Whole milk and whole-milk packaged goods; cream; ice cream; whole-milk puddings, yogurt, or cheeses; nondairy cream substitutes.


FATS, OILS             Butter, lard, animal fats, bacon drippings, gravies, cream sauces, as well as palm and coconut oils.  All these are high in saturated fats. Examine labels on “cholesterol-free” products for “hydrogenated fats.” (These are oils that have been hardened into solids and in the process have become saturated.)


DESSERTS,SNACKS  Fried snack foods like potato chips; chocolate; candies in general; jams, jellies, syrups; whole-milk puddings; ice creamed milk sherbets; hydrogenated peanut butter.


BEVERAGES         Sugared fruit juices and soft drinks; cocoa made with whole milk and/or sugar.  When using alcohol (1 oz. Liquor, 5 oz. Beer, or 2 ˝ oz. dry table wine per serving), one serving must be substituted for one bread or cereal serving (limit, two servings of alcohol per day).


                                 SPECIAL NOTES

1.     Remember that even nonlimited foods should be used in moderation.

2.     While on a cholesterol-lowering diet, be sure to avoid animal fats and marbled meats.

3.     While on a triglyceride-lowering diet, be sure to avoid sweets and to control the amount of carbohydrates you eat (starchy foods such as flour, bread, potatoes).

4.     Buy a good low-fat cookbook, such as the one published by the American Heart Association.

5.     Consult your physician if you have any questions.