Low saturated fat diet

Aim

To provide a diet low in saturated fat.

Characteristics

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.

Desired composition:

• 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

Indications

• patients at high risk of cardiovascular disease and / or with high cholesterol
• patients with established cardiovascular disease.

Nutritional adequacy

Nutritionally adequate.

Precautions

None.

Paediatrics

Suitable for use in paediatrics when combined with an age-appropriate diet.

Specific menu planning guidelines

	Allowed	Not allowed
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 Deep-fried foods 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	Sandwiches ≤5g saturated fat per serve Made with mono or polyunsaturated margarine	Butter
Salads, dressings	Salads ≤5g saturated fat per serve Mayonnaise and dressings made with mono or polyunsaturated fats	Cream dressings
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	Desserts with ≤1.5g saturated fat per serve Low-fat ice-cream, custard and creamy rice Tapioca, sago	Full-fat ice-cream or custard Commercial cakes Cream
Milk and cheese	Low-fat milk, skim milk Soy milk Low-fat cottage cheese and ricotta	Full-cream milk 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
Miscellaneous	Unsalted nuts and seeds Herbs and spices	Salted nuts and seeds Chocolate

References

1. National Heart Foundation of Australia. Position statement: dietary fats and dietary sterols for cardiovascular health. 2009.
2. Dietitians Association of Australia. Nutrition manual. 8th ed. Canberra: DAA; 2009.
3. 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.