The WHO considers all of the following dietary modifications to be appropriate in the prevention of Coronary Hea Disease (CHD), EXCEPT:
The dietary modifications for the prevention of Coronary Hea Disease (CHD) include reduction of fat intake to 20-30 per cent of the total energy intake, consumption of saturated fat limited to less than 10 per cent of the total energy intake, reduction of dietary cholesterol to below 100 mg per 1000 kcal per day, increase in complex carbohydrate consumption, avoidance of alcohol consumption and reduction of salt intake to 5 g daily or less Ref: Park's Textbook Of Preventive And Social Medicine, By K. Park, 19th Edition, Pages 306, 307.
Decrease in complex carbohydrate consumption
Avoidance of alcohol consumption
Reduction of dietary cholesterol to below 100 mg per 1000 kcal per day
Reduction of fat intake to 20-30 per cent of total energy intake