1. a diet containing a minimal proportion of fat. Diets containing low amounts of fat and cholesterol are designed to reduce the risk of cardiovascular disease, specifically atherosclerosis. A low-fat diet should derive fewer than 10% of its calories from saturated fat (meats, dairy products) and should be low in cholesterol (less than 300 mg/d) and trans fatty acids (hydrogenated oils as in stick margarine and shortening) and rich in whole grains, fresh fruits and vegetables, and legumes.
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