Table 2.

Dietary recommendations for MetS

Energy restricted diet (reduction of 500-600 kilocalories per day) for overweight or obese patients

Low glycemic index diet (limiting “ready-to-eat processed foods” including sweetened beverages, soft drinks, cookies, cakes, candy, juice drinks, and other foods which contain high amounts of added sugars, artificial sweeteners or High Fructose Corn Syrup)

Diet rich in unsaturated fatty acids, especially omega 3 fatty acids, dietary fibre, and low in saturated and trans-fat. Trans fat is present in fast food, snack food, baked and fried goods. Hard margarine, vanaspathi (vegetable ghee used in Indian cooking) and reusing of cooking oils are other sources.

Diet rich in polyphenols, vitamins, anti- oxidants (fruit and vegetable consumption of minimum 400 g per day excluding potatoes and starchy tubers, cooking with spices to maintain flavour while reducing salt), Mediterranean diet

Moderate–high protein diet, but low in branched chain amino acids

Heavy breakfast, early dinner, eating main meal of the day before 3 pm, time restricted feeding, intermittent fasting

Home cooked food instead of food prepared away from home

Cooking methods to lower AGEs, for example, Moist low heat methods like steaming, stewing, boiling and brewing compared to dry high heat methods like frying, searing or broiling.