J Korean Med Assoc.  2016 May;59(5):358-365. 10.5124/jkma.2016.59.5.358.

Diet management for dyslipidemia

• Doo M
• Kim Y

• KMID: 2420634
• DOI: http://doi.org/10.5124/jkma.2016.59.5.358

Abstract

Controlling dyslipidemia is important for the prevention and treatment of cardiovascular diseases. This review introduces dietary management recommendations from the 2015 Korean Guidelines for the Management of Dyslipidemia, which were established by the Korean Society of Lipidology and Atherosclerosis. To prevent dyslipidemia, controlling dietary energy consumption to maintain a healthy body weight is important, due to the positive relationship among overweight, obesity, and dyslipidemia. It is recommended that less than 30% of total daily calories come from dietary fat. Rather than simply decreasing the consumption of total fat, it is suggested that the consumption of saturated and trans fatty acid is less than 7% and 1%, respectively, of total daily calories. To reduce serum total triglycerides, the consumption of dietary carbohydrates is advised not to take excessive, and in particular a reduction in the consumption of simple sugars. The consumption of dietary fiber, which is rich in foods such as whole grains and vegetables, is recommended at 25 grams per day. Also, based on studies on the relationship between disease and dietary patterns, it is advised to maintain a diverse and balanced diet that includes vegetables, fruits, dairy products and whole grains, rather than a diet consisting of meat, noodles, and alcohol. Focusing on lifestyle behavioral strategies that target diet management to improve dyslipidemia could be highly effective in facilitating the risk reduction of cardiovascular disease and enhancing pharmacotherapeutic interventions.

Keyword

Cardiovascular disease; Diet therapy; Dyslipidemias

MeSH Terms

Atherosclerosis
Body Weight
Carbohydrates
Cardiovascular Diseases
Dairy Products
Diet Therapy
Diet*
Dietary Carbohydrates
Dietary Fats
Dietary Fiber
Dyslipidemias*
Edible Grain
Fruit
Life Style
Meat
Obesity
Overweight
Risk Reduction Behavior
Triglycerides
Vegetables
Carbohydrates
Dietary Carbohydrates
Dietary Fats
Triglycerides

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