Definition: a diet containing a minimal proportion of fat. Diets containing low amounts of fat and cholesterol are designed to reduce the risk of cardiovascular disease, specifically atherosclerosis. A low-fat diet should derive fewer than 10% of its calories from saturated fat (meats, dairy products) and should be low in cholesterol (less than 300 mg/d) and trans fatty acids (hydrogenated oils as in stick margarine and shortening) and rich in whole grains, fresh fruits and vegetables, and legumes.
See: atherosclerosis, free radical
Disclaimer: This site is designed to offer information for general educational purposes only. The health information furnished on this site and the interactive responses are not intended to be professional advice and are not intended to replace personal consultation with a qualified physician, pharmacist, or other healthcare professional. You must always seek the advice of a professional for questions related to a disease, disease symptoms, and appropriate therapeutic treatments.
Search Stedman's Medical Dictionary
Examples: glitazone, GI cocktail, etc.
© Copyright 2017 Wolters Kluwer. All Rights Reserved. Review Date: Sep 19, 2016.