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Fatty cuts of beef, lamb, and pork Organ meats, such as liver | Chicken and turkey (without the skin) Lean cuts of beef, lamb, pork, and veal |
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Evaporated or condensed whole milk | |
| | Low or nonfat whipped toppings |
Whole-milk cottage cheese Cheeses (such as blue, Roquefort, Camembert, cheddar, and Swiss) | Sherbet, sorbet, and frozen low-fat yogurt (limit sugar-containing foods if triglycerides are high) |
Butter and butter-margarine mixtures | Less solid forms of margarines made from liquid vegetable oils (packaged in a tub or squeeze bottle) Margarine products containing a plant sterol or stanol |
Egg yolks (to less than 3 a week) | Cholesterol-free egg substitutes Egg whites (2 whole egg whites can be substituted for 1 egg in recipes) |
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Breads made with several eggs | Homemade baked goods made with unsaturated oils Low-fat cookies and crackers (limit sugar-containing foods if triglycerides are high) Whole-grain* (oatmeal, bran, rye, and multigrain) breads and cereals |
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| | |
| | Unsaturated vegetable oils: soybean, corn, canola, olive, sesame, safflower, and sunflower |
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Dressings made with egg yolk | Low-fat mayonnaise and salad dressings made with liquid oils |
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Fruits and vegetables prepared in butter, saturated fats, cream, or sauces made with saturated fat | Fresh, frozen, canned, and dried fruits or vegetables* |
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