Low saturated fat diet
This document is part of the ACI Diet Specifications for Adult Inpatients. It is not to be used for patient education.
To provide a diet low in saturated fat.
Reduced saturated fat and trans fatty acids, replaced by mono- and polyunsaturated fats and oils. For cholesterol-lowering diets, the intakes of soluble dietary fibre, omega-3 fatty acids, soy, plant sterols and stanols and nuts are increased, and foods high in salt are minimised.
- Saturated fat: <7% total energy
- Main dishes and sandwiches: ≤5g saturated fat per serve
- Desserts: <1.5g saturated fat per serve
- Eggs: Up to six per week
- patients at high risk of cardiovascular disease and / or with high cholesterol
- patients with established cardiovascular disease.
Suitable for use in paediatrics when combined with an age-appropriate diet.
Specific menu planning guidelines
|Hot main dishes|
Main dishes ≤5g saturated fat per serve
Lean meat, skinless chicken, fish and eggs
Soy products, e.g. textured vegetable protein (TVP)
Legumes and beans
Fatty meats (e.g. bacon, sausages), offal
Foods cooked in coconut milk
|Sauces, gravies||Low-fat sauces and gravies||Cream-based sauces|
|Starchy vegetables / pasta / rice||All raw, steamed, boiled, or roasted in small amounts of mono or polyunsaturated oils||Fried or roasted vegetables with saturated fat, such as butter, cooking margarine, palm oil or dripping|
|Vegetables||All raw, steamed, boiled, or roasted in small amounts of mono or polyunsaturated oils|
Fried or roasted vegetables with saturated fat, such as butter, cooking margarine, palm oil or dripping
Vegetables served with cream-based or cheese-based sauces
|Soups||Low-fat soups (≤1.5g saturated fat per serve)||Soups made with cream or full-fat milk|
Sandwiches ≤5g saturated fat per serve
Made with mono or polyunsaturated margarine
Salads ≤5g saturated fat per serve
Mayonnaise and dressings made with mono or polyunsaturated fats
|Breads, cereals||Wholegrain and wholemeal varieties preferred||Commercial pastries, cakes and biscuits made with butter or partially hydrogenated oils|
|Spreads||Mono or polyunsaturated margarine Jam, honey, Vegemite™, peanut butter||Butter|
|Hot breakfast choices|
Boiled and scrambled eggs (note: limit to six eggs in total per week)
Mushrooms, baked beans, tomatoes
|Fried eggs, bacon, hash browns|
|Fruit||Fresh, canned and dried fruits||-|
|Yoghurt||Low-fat yoghurts||Full-cream yoghurts|
Desserts with ≤1.5g saturated fat per serve
Low-fat ice-cream, custard and creamy rice
Full-fat ice-cream or custard
|Milk and cheese|
Low-fat milk, skim milk
Low-fat cottage cheese and ricotta
Cream, sour cream
Full-fat cheeses (e.g. cheddar)
|Beverages||Water, tea, coffee, cordial, juices||Full-fat milk|
|Biscuits||Plain low-fat biscuits with ≤2g saturated fat per serve (e.g. Granita™, Shredded Wheatmeal™, Milk Coffee™, Milk Arrowroot™)||Commercial biscuits made with butter or partially hydrogenated oils|
Unsalted nuts and seeds
Herbs and spices
Salted nuts and seeds
- National Heart Foundation of Australia. Position statement: dietary fats and dietary sterols for cardiovascular health. 2009.
- Dietitians Association of Australia. Nutrition manual. 8th ed. Canberra: DAA; 2009.
- National Heart Foundation of Australia and the Cardiac Society of Australia and New Zealand. Position statement on lipid management – 2005. Heart Lung and Circulation 2005;14:275-91.