B. Composition of the diet.

Parameter	Value	Comment
Reduction of carbohydrate intake [17,18]	40%–50% of energy
Reduction of simple carbohydrates with a particular focus on fructose [17,18]	<10% of energy	Simple carbohydrates: sweets, pastries, honey, fruits, drinks and fruit juices, fruit preserves (jams, syrups), cheese and flavored yoghurts
Reduction of dietary fat [16]	30% of energy
Reduction of saturated fatty acids [19,20]	<7% of energy	Saturated fatty acids: butter, palm oil, cream, cream cheese (Philadelphia type), lard, bacon, hard margarine, bacon, chocolate and chocolates, rennet cheese
Reduction of trans fatty acids [20]	<1g/day	trans Fatty acids: baking fats, confectionery and fats used for repeatedly frying, confectionery products, cookies, bars and fast food products, hard margarine
Increase of in protein intake [21,22]	15%–20% of energy	Protein: poultry, beef, veal, cottage cheese, eggs, fish (tuna, trout, mackerel, salmon, anchovies)
Antioxidants [23,24,25,26,27,28,29]		Vitamin C: paprika, sauerkraut, strawberries, blackcurrants, parsley, grapefruit, mandarin, raspberry, spinach
		Vitamin E: oils, sunflower seeds, almonds, pumpkin seeds, hazelnuts, peanuts, soft margarine
		Antioxidants: citrus, berries, grapes, Brassica, grains, kernels, nuts, unprocessed cereal products, spices and seasonings
Probiotics and prebiotics [30,31,32]		Probiotics and prebiotics: fermented milk drinks (yogurts, kefir, buttermilk), garlic, chicory, artichokes, asparagus, onion
Reduction of alcohol intake [1,33]	<30 g/d for men <20 g/d for women	Abstinence from alcohol is recommended