Dietary changes advocated by WHO for prevention of heart diseases included all of the following except -
increase in complex carbohydrate consumption that is vegetables ,fruits,legumes and whole grains
Reduction in fat intake to 20-30 percent of caloric intake
A decrease in complex carbohydrateconsumption
Consumption of saturated fats be limited to less than 10% of total energy intake
Reduction of cholesterol to below 100mg per 1000kcl per day