DIETARY COUNSELING FOR HYPERLIPIDEMIAS AND ATHEROSCLEROSIS
In most instances the blood lipids are significantly lowered when the patient adheres to his diet. This, in itself, can be important in motivating the patient. But if the effect is to remain, the diet must be used throughout life. Menus for these diets are palatable and easily incorporated into family menus.
Booklets for patients for each of the types of diets are available from the National Heart and Lung Institute and the American Heart Association. They provide detailed information on the purposes of the diet, the lists of foods that may be used, and those to be avoided, typical meal patterns, how to shop for allowed food, how to prepare food, and what to do when eating meals away from home. The Exchange Lists for Meal Planning available from The American Dietetic Association may be used in place of these booklets.
Preparation of meats
Only low-fat meats are used. All visible fat must be removed. If meats are roasted or broiled, they should be placed on a rack so that the drippings are removed. If the meat is stewed, it may be cooked a day ahead, cooled in the refrigerator, and the fat skimmed off the top of the liquid. Meats, fish, and poultry may be basted with tomato juice, lemon juice, wine, or bouillon, and baked in aluminum foil.
Seasoning vegetables
Lemon juice, vinegar, and herbs lend variety to vegetable flavors. When fats are allowed, white sauce may be prepared using nonfat milk.
Using oils and margarine
Safflower, sunflower, and corn oils are used for the type 2 diet; soybean and cottonseed oils are also used with diets for types 3 and 4. Oils may be used in the following ways:
1. As a marinade for meat. Combine the allowed oil with herbs and lemon juice; tomato juice, vinegar, or wine. Brush the meat with oil-herb-juice mixture and allow to stand for several hours or overnight in the refrigerator. Turn the meat often and brush again with the mixture. Drain off liquid from the meat, wipe dry, and broil or roast. Use the liquid for basting.
2. Pan-fry meat, chicken, fish, eggs, pancakes.
3. Substitute oil for solid fat in muffin, biscuit, pancake, and waffle recipes. Use skim milk instead of whole milk.
4. Mix with a tiny pinch of herbs to flavor vegetables; or add to vegetables with a tablespoon or two of water before cooking, cover tightly and cook until tender but still crisp.
5. Add to mashed potatoes with skim milk.
6. Use in mayonnaise, French dressing, and cooked salad dressings.
7. Use in place of solid fats for making white sauces with skim milk.
8. Use for pie crust and chiffon cakes.
Medium-chain triglycerides are sometimes prescribed by the physician for patients on Type I diets to increase their caloric intake. The MCT oil may be used to make salad dressings, in white sauces made with skim milk, or for marinating meat.
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GENERAL HEALTH
