Dietary changes advocated by WHO for prevention of hea diseases included all of the following except -
Increase in complex carbohydrate consumption that is vegetables ,fruits,legumes and whole grains. Ref-Park&;s textbook of Preventive and Social Medicine 24th edition.
An increase in complex carbohydrateconsumption
Reduction in fat intake to 20-30 percent of caloric intake
Consumption of saturated fats be limited to less than 10% of total energy intake
Reduction of cholesterol to below 100mg per 1000kcl per day
Non communicable diseases