Table 4.
Summary recommendations
| Key principles | Examples | Special considerations |
| Adequate protein is essential to prevent muscle loss | Good quality animal and plant protein such as lean meat, fish, dairy and nuts | Older people and those with renal disease |
| Include higher fibre carbohydrate foods | Choose foods high in fibre, for example, wholemeal bread and pasta instead of refined versions. Include non-starchy vegetables | Portion control and reducing total carbohydrate required to improve glycaemia |
| Advise reductions in saturated fat on an individual basis and acknowledge the source | Reducing processed baked pastry goods is more advantageous than reducing dairy foods for equivalent amount of saturated fat | |
| Consider dairy intake in the context of the overall diet and health needs | As above | |
| Consume eggs as part of a reduced saturated fat healthy eating pattern | - | May need to consider amount of egg intake/dietary cholesterol intake in individuals with familial hypercholesterolaemia |
| Eat foods naturally rich in unsaturated fats | Nuts, seeds, oily fish extra virgin olive oil is consumed as part of the traditional Mediterranean diet | - |
| Include plenty of fruit and vegetables | Root vegetables, green leafy vegetables, for example, kale, lettuce, spinach; cruciferous vegetables. A variety of fruits should be included | Ideally fresh or frozen fruit unless canned is the only source available. Be mindful of total carbohydrate and free sugar content particularly for those with dysglycaemia |
| For those who drink alcohol to consume within local government recommendations of no more than 14 units/week with 1–2 alcohol free days each week. Avoid binge drinking | - | - |
| Use a whole diet approach and tailor approaches to individual comorbidities and need | A traditional cardioprotective diet rich in vegetables, fruits, nuts, legumes, unrefined cereals, moderate seafood and fermented dairy food; low amounts of red and processed meats; olive oil as main culinary fat | Consider reducing the carbohydrate content particularly for those with dysglycaemia, and replacing with plant-based proteins and fats |