A low-fat diet is an eating plan that is low in total fat, regardless of the type of dietary fat consumed. Generally, it is limited to less than 30% of your total daily calories from fat. The goal of a low-fat diet is to reduce the risk of cardiovascular morbidity and mortality. Some of the key features of a low-fat diet include:

• Lean meats: Choose fish, chicken, turkey, and lean cuts of meat. Limit red meat to no more than three servings per week and choose loin or round cuts.

• Dairy: Choose nonfat or low-fat milk, yogurt, and cottage cheese. Most cheeses are high in fat, so choose cheeses made from non-fat milk, such as mozzarella and ricotta cheese.

• Fruits and vegetables: Eat a wide variety of fruits and vegetables. They are low in fat and rich in other important nutrients, including vitamins, minerals, protein, and antioxidants.

• Grains, cereals, and pastas: Choose whole-grain breads, cereals, pastas, and rice. Avoid high-fat snack foods, such as granola, cookies, pies, pastries, doughnuts, and croissants.

• Beans and legumes: Cooked beans, peas, and lentils are a good source of protein and fiber. They are low in fat and can be used as a meat substitute.

When reading food labels, a good rule of thumb is that if a product provides 100 calories and has 3 grams or less of fat, then it is a low-fat food. Some examples of low-fat foods include vegetables, fruits, whole grain cereals, egg whites, chicken and turkey breast without skin, beans, lentils, peas, seafood, and low-fat dairy. It is important to note that a low-fat diet is not necessary for everyone, and it may not be appropriate for certain medical conditions or personal preferences.