Dietary interventions for dyslipidemia

Abstract

The prerequisite for any diet is that it is nutritionally adequate, that is, it contains sufficient amounts of macro and micronutrients, in order to meet the recommendations. To do so, it must include a wide variety of foods. Fruits, vegetables and legumes (beans, peas) are good sources of vitamin A, C, folic acid, fiber and minerals. Cereals and derivatives (rice, flours, breads, etc.), especially whole grains, contain B vitamins, complex carbohydrates, fiber, as well as a small amount of protein and iron. Chicken, fish, beef and eggs are good sources of protein, iron and B vitamins. However, these last two food groups are also rich in saturated fats and cholesterol and therefore should be used in small amounts or in a modified form. More specifically, the following modifications should be considered: Total fat - The recommendation that total dietary fat should not exceed 30% of total calories has two goals, to facilitate the reduction in saturated fat intake and to promote weight reduction when necessary. In this article the focus is mainly on diet interventions and lipoprotein metabolism as understood so far.