Hyperlipidemia reasonable diet structure proposal

( 1) to maintain a balanced distribution of heat, hunger and eat not too, not a partial eclipse, avoid overeating or gorged type dining, change the hearty dinner and supper habits into bed.

( 2) the staple in cereal-based, with a thickness of coarse grain may be appropriate to increase corn, naked oats, oat and other ingredients, carbohydrates maintain heating accounts for 55% of total calories above.

( 3) increase legume food, improve the utilization rate of protein in the dried beans, calculation, the average daily intake should be more than 30g, or dried bean curd tofu 75 -- 45g or 150g.

( 4) in animal food structure, increase the fatty acids of low and high protein animal foods, such as fish, poultry, lean meat, reduce the terrestrial animal fat, eventually make the animal protein intake accounted for the total daily protein intake of 20%, total daily fat content not exceeding total heat 30%.

( 5) edible oil with vegetable oil, daily dosage of 30 to 25 -- G is appropriate.

( 6) dietary components should be reduced saturated fatty acids, unsaturated fatty acids increased ( to margarine instead of butter, with skim milk instead of whole milk ), so that the saturated fatty acid heating amount does not exceed 10% of total calories, saturated fatty acid accounted for 10% of total calories -- 15%, polyunsaturated fatty acid 7% to 10% of total calories.

( 7) improve the polyunsaturated fatty acids and saturated fatty acid ratio. Western dietary recommendations should achieve the ratio of 0.5 to 0.7, China's traditional diet because of low fat, polyunsaturated fatty acids and saturated fatty acid ratio in general more than 1.

( 8) dietary cholesterol content of not more than 300mg/.

( 9) ensure the daily intake of fresh fruit and vegetable amounts to above of 400 g, and pay attention to increase the proportion of dark or green vegetables.

( 10) reduction of refined rice, flour, candy, sweet pastry intake, in order to prevent the calorie intake too much.

( 11) dietary composition should contain sufficient vitamins, minerals, plant fiber and trace element Qin, but should be appropriate to reduce salt intake.