The TLC diet emphasizes grains, cereals, legumes,
vegetables, fruits, lean meats, poultry, fish, and non¬fat dairy products.
Some different strategies to reduce Saturated fatty acid (SFA) and trans-fatty acids are (1) avoiding hydrogenated fats as spreads or for fla¬voring, (2) avoiding or reducing the consumption of meat, (3) using specially manufactured low-fat foods (e.g., fat-free salad dressings), (4) using margarines with sterol esters, (5) modifying common foods to be lower in fat (e.g., removing skin from chicken), and (6) replacing high-fat foods with low-fat foods (e.g., substituting skim milk for whole milk).
Because animal fats provide about two thirds of the SFA in the American diet, these foods are limited. High-fat choices are omitted, but low-fat choices can be included. Meat is limited to five or six oz per day and eggs to two or fewer per week. The fat, SFA, and cholesterol content of meat, fish, and poultry. lean meats are high in protein zinc, and iron; hence, if patients wish to consume meat, a 6-oz portion or less is allowed per day. Simi¬larly, with dairy products, nonfat choices are recom¬mended. Neither food group has to be omitted; it is a matter of choice. For lower-fat diets, meats are fur¬ther restricted.
With the TLC diet, soluble fiber and use of sterol/ stanol esters are encouraged; soluble fiber intake can be increased by frequent use of legumes, oatmeal or oat bran, fresh fruits, and fibrous
vegetables. For women in a low-fat diet trial (intensive intervention with a 20%, fat diet), increasing the consumption of grains, fruits, and vegetables was the most difficult change to make (Burrows et al, 1993). Nutrition education efforts are needed in this area. Currently, stanol/sterol esters are widely available only in mar¬garine.
Nutrient composition of the
Therapeutic Lifestyle Change (TLC) Diet
Nutrients Recommended intake
Saturated fat Less than 7% of total calories
Polyunsaturated fat Up to 10% of total calories
Monounsaturated fat Up to 20% of total calories
Total fat 25% - 35% of total calories
Carbohydrates 50% - 60% of total calories
Fiber 20 – 30g/day
Protein Approximately 15% of total calories
Cholesterol Less than 200mg/day
Total cholesterol (energy) Balance energy intake and expenditure to maintain body weight / prevent weight gain
Carbohydrate Foods rich in complex carbohydrates including whole grains, fruits and vegetables should be taken