Hypercholesterolemia

Preview

Many patients think they have to exclude meat (beef, pork, lamb, veal, and processed meats) from their diet to lower their lipid levels. This restriction is unnecessary and deprives them of the valuable nutrients found in meat. Instead, they should concentrate on selecting lean cuts, controlling portions, and reducing consumption of high-fat foods. The authors examine the typical American diet and offer practical guidelines for making choices that include meat and reduce cholesterol levels.

Additional information

Notes on contributors

Joseph M. Keenan

Joseph M. Keenan, MD Dr Keenan is associate professor and director, geriatric home care programs, department of family practice and community health, University of Minnesota Medical School, Minneapolis. He has a special research interest in dietary and pharmacologic management of dyslipidemia.

Diane H. Morris

Diane H. Morris, PhD, RD Dr Morris is president, Mainstream Nutrition, Winnipeg, Manitoba, Canada. She has published extensively on topics of nutrition and health.