Low fat diet < 20g day
This document is part of the ACI Diet Specifications for Adult Inpatients. It is not to be used for patient education.
To provide a very low-fat diet with no more than 20g total fat per day.
Very low in total fat but not necessarily low in saturated fat.
Suggested fat distribution by meal:
- Breakfast: 5g
- Morning tea: 0g
- Lunch: 7.5g
- Afternoon tea: 0g
- Dinner: 7.5g
- Supper: 0g
Diseases of the biliary tract and pancreas where there is fat intolerance, eg cholelithiasis; pancreatitis and chyle leaks (e.g. chylothorax).
This diet may not provide adequate energy, and intake of fat-soluble vitamins and essential fatty acids may be compromised and should be assessed by a dietitian. Nutritional supplements (eg Resource® Fruit or Fortijuce®) may be required to meet energy and nutrient needs.
Should not be used long term without dietetic advice. Not to be combined with high protein / energy diets, or renal diets.
Suitable for use in paediatrics when combined with an age-appropriate diet.
Specific menu planning guidelines
|Hot main dishes|
Main dishes ≤5g fat per serve
Small serves lean meat, skinless chicken and fish
Soy products, e.g. textured vegetable protein (TVP)
Note: If no suitable choices are available on the menu, grilled fish and steamed chicken are appropriate to offer
Fatty meats (e.g. bacon, sausages), offal
Foods cooked with white sauces or coconut milk
Low-fat sauces and gravies (≤1g fat per serve)
|Cream-based or milk-based sauces|
|Starchy vegetables / pasta / rice|
All raw, steamed or boiled (≤2g fat per serve)
Potato mashed with water, not milk
|Fried or roasted vegetables with fat, such as butter, cooking margarine or oil|
|Vegetables||All raw, steamed or boiled without added fat (≤2g fat per serve)|
Fried or roasted vegetables with fat, such as butter, cooking margarine or oil
Vegetables served with cream-based or cheese-based sauces
|Soups||Clear broths only||All others|
Salads ≤5g fat per serve
30g lean meat or 60g lean chicken or fish
Side salad vegetables
Low-joule dressing or lemon wedge
Bean or potato salad
Full-fat dressings, mayonnaise
All breads and rice cakes
Other breakfast cereals (including rolled oats made with water
Rolled oats made with milk
Cereals with coconut or chocolate
|Spreads||Jam, honey, Vegemite™||Butter, margarine, peanut butter|
|Hot breakfast choices|
Spaghetti, baked beans
Fresh, canned and dried fruits
|Yoghurt||Fat-free (skim milk) yoghurts||Other yoghurts|
Desserts with ≤2g fat per serve
Canned and fresh fruit
|Milk and cheese|
Skim milk, Shape™
Low-fat soy milk
Cottage and ricotta cheese
Full-cream milk, 2% fat milk
Cream, sour cream
All other cheeses
|Beverages||Water, tea, coffee, cordial, juices, soft drinks||Milk drinks|
|Biscuits||Fat-free biscuits only (e.g. Gemfreez, rice crackers)||All others|
Herbs and spices
Low-fat nutritional supplements
Nuts and seeds
- American Dietetic Association. Nutrition care manual. Chicago: ADA; 2009, [accessed 17 March 2010].
- Mahon LK, Escott-Stump S. Krause’s food and nutrition therapy. 12th ed. St Louis: Saunders Elsevier; 2008.
- Smoke A, DeLegge MH. Chyle leaks: consensus on management? Nutr Clin Pract 2008;23:529-32.
- Shea, JC, Hoppner IK, Blanco PG, Freedman SD. Advances in nutritional management of chronic pancreatitis. Curr Gastroenterol Rep 2000;2:323-6.
- Madden A. The role of low fat diets in the management of gall-bladder disease. J Hum Nutr Diet 1992;5:267-73.