Following these nutrition guidelines, provided by the American Heart Association, can be helpful in controlling the amount and kind of fat, saturated fatty acids, and dietary cholesterol you consume.

• Eat up to 6 ounces of cooked lean meat, fish or skinless poultry per day.
   
• Try main dishes featuring pasta, rice, beans and/or vegetables. Or create "low-meat" dishes by mixing these foods with small amounts of lean meat, poultry or fish.
   
• Use your daily 5-8 teaspoon servings of fats and oils for cooking and baking, or in salad dressings and spreads.
   
• Use cooking methods that require little or no fat—boil, broil, bake, roast, poach, steam, saute, stir-fry or microwave.
   
• Trim the fat you can see before cooking meat and poultry. Drain off all fat after browning. Chill soups and stews after cooking so you can remove the hardened fat from the top.
   
• Limit yourself to the use of 3-4 egg yolks per week. Use alone or in cooking and baking (including store-bought products).
   
• Choose nonfat or 1% milk and nonfat or low-fat yogurt and cheeses.
   
• Eat 5 or more servings of fruits or vegetables per day.
   
• Eat 6 or more servings of breads, cereals or grains per day.