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| home : how we can help : prevention, screening, & diagnostics : answers to cancer : diet & nutrition
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A high consumption of saturated animal fats have been shown to not only increase the risk of heart disease, but may also increase the risk of cancer. Reducing fat in the diet is a way to reduce total caloric intake, as well as providing more room for fruits, vegetables, and grains.
TIP: Eat smaller portions of cooked lean meat, consider 2 to 3 ounces a serving size which is approximately the size of a deck of cards or the size of 3-4 slices of individually wrapped cheese.
TIP: Poultry and fish are typically lower in fat and are healthy choices, eat lean red meats less often.
TIP: Remember to trim fat from meat and remove the skin from poultry.
TIP: Cook meats by baking, poaching, steaming, microwaving, broiling or sauteing in water; indulge in fried foods on rare occasions. Blackened, char-grilled, or smoked meats should not be consumed habitually.
TIP: Choose lower fat dairy products, such as 1% or skim milk, low fat or nonfat yogurt, lower fat cheeses such as part-skim mozzarella, 1% cottage cheese, or nonfat hard cheese.
TIP: Decrease intake of high fat desserts and bakery items such as cookies, cakes, pies, pastries, and ice cream. Lower fat versions of these foods may be better choices, but remember they also can have considerable calories.
TIP: Try to reduce the amount of fat used to cook foods: use vegetable oils or vegetable oil sprays when possible instead of butter, margarine or lard.
TIP: Choose low-fat and nonfat spreads such as nonfat margarine, nonfat or reduced-calorie mayonnaise, jelly, jams, fruit spreads, apple butter or mustard.
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