Mediterranean Dietary Pattern
The Mediterranean dietary pattern is a generalized term to describe
several eating patterns found in Greece, Italy, and Spain.
Encouraged Considerations
• Olive oil as main source of fat (up to
8 servings a day)
• Vegetables, f ruit, legumes, whole
grains, nuts, and seeds
▶ 3–9 servings of vegetables
▶ 0.5–2 servings of whole f ruit
▶ 1–13 servings of cereals/whole
grains/legumes
• Moderate intake of red wine
• Moderate consumption of seafood,
fermented dairy products (cheese
and yogurt), poultry, and eggs
• Limit consumption of high
amounts of red meat, meat
products, and ultra-processed
carbohydrates
• Saturated fats are often minimal
within Mediterranean cuisine,
although some varieties may
include it.
Therapeutic Lifestyle Change (TLC)
The TLC dietary pattern is a low-fat meal pattern that was
recommended by the National Cholesterol Education Program, Adult
Treatment Panel in 1985. It is the "diet" classically utilized in lipid
clinical trials and also includes physical activity and smoking cessation.
Encouraged Considerations
• Total fat: 25–35% of daily calories
▶ Polyunsaturated fat: Up to 10%
of total daily calories
▶ Monounsaturated fat: Up to
20% of total daily calories
• Carbohydrate: 50–60% of total
calories
• Soluble fiber: At least 5–10 grams a
day, preferably 10–25 grams a day
• 2 grams per day of plant stanols
or sterols through foods or
dietary supplements
• Limit saturated fat: <7% of total calories
• Limit cholesterol: <200 mg a day
• Avoid foods with trans fatty acids
