1. Serve moderate portions of the lean cuts of meat, or trim off excess fat from meat before cooking or before serving. Eat shellfish and organ meats in moderation because they are higher in dietary cholesterol than red meats.
2. Use more poultry or chicken and fish.
3. Try to use cooking methods that do not consistently add unnecessary fat to the daily diet; broil or boil instead of fry foods.
4. Use soft margarine for table or bread spread.
Nutritionists recommend a diet pattern that contains more fish and poultry, to avoid rich and overly sweet foods like pies and pastries, a balanced diet low in saturated fats.