What food preparation guidelines should consumers who want to decrease their intake of less healthy lipids follow?
The USDA Dietary Guidelines recommend limiting intake of saturated fatty acids, trans fatty acids, and cholesterol. Consumers should:
• Limit intake of saturated fats (beef and butter fat)
• Limit intake of tropical oils such as coconut oil and palm oil
• Decrease intake of commercially prepared cakes, pastries, doughnuts, and French fries
• Use oils instead of partially-hydrogenated shortening
• Use tub or "trans fat-free" margarine instead of stick margarine—or use butter
• Choose cookies and crackers made with vegetable oil instead of partially-hydrogenated oils
• Limit intake of high-cholesterol foods such as liver, eggs, cheesecake, and custards.
• Replace high-fat animal products with lower-fat products such as lean cuts of meat and 2% milk.
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