TABLE 1.

Dietary guidelines to reduce chronic disease risk¹

Nutrient	IOM	AHA	ADA	ACS
Carbohydrate	45−65% (≥130 g/d)	1) Consume a diet rich in vegetables and fruit	45−65%2,3 (≥130 g/d)	1) Eat ≥5 servings of a variety of vegetable and fruit each day
		2) Choose whole-grain, high-fiber foods		2) Choose whole grains over refined grains
		3) Minimize intake of beverages and foods with added sugars
Protein	10−35% (0.8 g/kg)	1) Use lean cuts of meat and remove skin from poultry	10−35% (≤20% if diabetic)	1) Limit consumption of processed and red meats
		2) Consume fish, especially oily fish, at least twice a week		2) Choose fish, poultry, or beans as an alternative to beef, pork, and lamb
Fat	20−35%	25−35%4	20−35%3	NR
Linoleic acid	5−10%	NR	NR	NR
α-Linolenic acid	0.6−1.2%	NR	NR	NR
Saturated fat	as low as possible	<7%	Normolipidemic: <10%	NR
			Hyperlipidemic: <7%
trans-Unsaturated fat	as low as possible	<1%	as low as possible	Consume as few trans fats as possible
Cholesterol	as low as possible	<300 mg/d	Normolipidemic: <300 mg/d	NR
			Hyperlipidemic: <200 mg/d
Dietary fiber	Women: 25 g/d	Increase fiber intake by eating beans (legumes), whole-grain products, fruit, and vegetables	14 g/1000 kcal	Increase fiber intake by eating beans (legumes), whole-grain products, fruit, and vegetables
	Men: 38 g/d

¹IOM, Institute of Medicine (1); AHA, American Heart Association (2, 5); ADA, American Diabetes Association (3, 6); ACS, American Cancer Society (4); NR, no specific recommendation.

²Whole grains, fruit, vegetables, and low-fat milk as the primary sources.

³Carbohydrate + monounsaturated fat should provide 60−70% of energy.

⁴Use liquid vegetable oils in place of solid fats.