7
Chart 1. Nutritional Recommendations
Recommendations
Strength Quality
e NLA Expert Panel supports a cardioprotective eating
pattern for the management of dyslipidemia and overall
cardiovascular health that includes <7% of energ y from
saturated fat, with minimal intake of trans fatty acids to lower
levels of atherogenic cholesterol (LDL-C and non- HDL-C).
A Moderate
e cardioprotective eating pattern should limit cholesterol
intake to <200 mg per day to lower levels of atherogenic
cholesterol (LDL-C and non-HDL-C).
B Moderate
ere are individuals who are hyper-responders to dietary
cholesterol because of genetic or other reasons. For known
or suspected hyper-responders, further reduction in dietary
cholesterol beyond the <200 mg/day that is recommended
as part of the cardioprotective eating pattern for the
management of dyslipidemia may be considered.
Consumption of very low intakes of dietary cholesterol (near
0 mg/day) may be helpful for such individuals.
B Low
e NLA Expert Panel recommends any of the following
healthy dietary patterns, including an emphasis on a variety
of plant foods and lean sources of protein for managing
dyslipidemia: DASH, USDA (healthy U.S.-style), AHA,
Mediterranean-style, and vegetarian/vegan. However,
the dietary pattern should be individualized based on the
patient's specific dyslipidemia. Also, patients' cultural and
food preferences are important for guiding food selection
to maximize dietary adherence. Nutritional counseling and
follow-up/monitoring by a registered dietitian nutritionist is
recommended whenever possible to individualize a patient's
dietary pattern. Nutrition therapy should be included in those
with other medical conditions, including diabetes.
A Moderate
If alcohol is consumed as part of a healthy dietary pattern,
this should be in moderation (≤7 drinks per week for women
and ≤14 drinks per week for men, consumed in a non-binge
pattern). One drink is equivalent to 12 oz. beer, 5 oz. wine, or
1.5 oz. distilled spirits.
A Moderate
Dietary saturated fat may be partially replaced with
unsaturated fats (mono- and polyunsaturated fats), as well as
proteins, to reach a goal of <7% of energ y from saturated fats.
is can be achieved, in part, by incorporating foods high in
unsaturated fats, such as liquid vegetable oils and vegetable
oil spreads, nuts and seeds, as well as lean protein foods, such
as legumes, seafood, lean meats, and non- or low-fat dairy
products, into the diet as replacements for foods high in
saturated fats.
A Moderate
Lifestyle
