TABLE 1.

Key dietary recommendations for practice

Follow traditional dietary patterns (9, 27)	• Consume a diet that is mainly composed of plant-based foods: legumes, vegetables, fruits. • Consume small amounts of meat, especially red meat.
Limit fructose from processed foods and soft drinks (30, 32–34, 45)	• Avoid highly processed foods which contain added fructose, including the ingredients “high fructose corn syrup” and “glucose fructose syrup. • Avoid sweetened beverages.
Increase consumption of ω-3 PUFAs and MUFAs (27, 35–37, 46–48)	• Consume fish 2–3 times/wk, especially oily fish such as salmon, sardines, trout, flathead, gemfish, tuna, mackerel, or herring. • Use extra virgin olive oil as the main added fat, especially for dressing salads and vegetables. • Consume nuts and seeds as snacks daily.
Increase consumption of high-fiber foods (15, 35, 38, 39, 49–54)	• Eat vegetables with all main meals, ensuring they compose the majority of the dish, and choose a variety of colors. • Choose whole grain varieties of breads and cereals. • Have legumes 2–3 times/wk in place of meat. • Have fresh fruit daily. • Consume nuts and seeds as snacks daily.
Limit consumption of highly processed foods (55–57)	• Avoid food that is highly processed or refined. • Avoid foods that contain large amounts of added sugar. • This may include: fast food, commercial bakery goods, and sweets.