Table 8. Dietary Therapy for Prevention of ASCVD.

1. Maintain appropriate weight by avoiding overeating.

•Total energy intake (kcal/day) is generally based on target body weight (kg)＊ x physical activity (25‐30 for light exertion, 30‐30 for normal 30‐35 exertion, 35‐ for heavy exertion).

2. Do not consume large amounts of meat fat, animal fat, processed meats, or chicken eggs.

3. Increase intake of fish and low‐fat dairy products

•Reduce the fat energy ratio to 20‐25%, the saturated fatty acid energy ratio to less than 7%, and cholesterol intake to less than 200 mg/ day

•Increase intake of n‐3 polyunsaturated fatty acids

•Avoid consumption of trans fatty acids

4. Increase the intake of unrefined grains, vegetables including green and yellow vegetables, seaweed, soy and soy products, and nuts.

•Target carbohydrate energy ratio of 50‐60% and fiber intake of at least 25 g/day.

5. Consume fruits with low sugar content appropriately and avoid large amounts of processed foods containing fructose.

6. Limit alcohol to 25 g/day or less and avoid excessive consumption.

7. Salt intake should be less than 6 g/day.

^＊18 to 49 years: [height (m)]² x 18.5 to 24.9 kg/m², 50 to 64 years: [height (m)] ² x 20.0 to 24.9 kg/m², 65 to 74 years: [height (m)]² x 21.5 to 24.9 kg/m², and 75 years and older: [height (m)] ²x 21.5 to 24.9 kg/m² 21.5 to 24.9 kg/m²