3.6. - Reduction or restriction of animal-derived foods - High intake of plant-source foods - Fat profile rich in UFAs
4. Low-fat diet
4.1. Reduction of BP
4.2. Short-term improvement of cholesterol profile
4.3. Short-term weight loss
4.4. Reduced risk of all-cause mortality
4.5. - <30% kcal/d from total fat - 15–17% kcal/d from protein - 50–60% kcal/d from CH
5. Nordic diet
5.1. Reduction of BP
5.2. Increase of HDL-c levels
5.3. - High content of whole-grain high-fibre products - Low in meat and processed foods
6. Metabolic syndrome (MetS) is a clinical condition characterized by a clustering of metabolic risk factors, which is defined by the simultaneous occurrence of at least three of the following components:
6.1. Central obesity
6.2. Dyslipidemia
6.3. Impairedglucose metabolism
6.4. Elevate blood pressure (BP)
6.5. Low of High-Density Lipoprotein cholesterol (HDL-c)
7. Mediterranean diet
7.1. Reduction of CVD incidence an outcomes.
7.2. Decrease BP
7.3. Inverse association with mortality
7.4. Improvements in dyslipemia
7.5. Decreased incidence of T2DM
7.6. - 35–45% kcal/d from total fat - 35–45% kcal/d from CH - 15–18% kcal/d from protein
8. Low CH diets an very low CH diets (Ketogenic diets)
8.1. Weight-loss and weight-loss maintenance
8.2. Reduction of DBP
8.3. Reduction of LDL-c and triglycerides levels
8.4. Increase of HDL-c levels
8.5. Improvements in insulin resistance
8.6. Reduction of HbA1c levels
8.7. - <50% kcal/d from carbohydrates and <10% kcal/d from CH in ketogenic diets - High protein (20–30% kcal/d) - High fat intake (30–70% kcal/d)
9. High protein diet
9.1. Reduction of triglycerides levels
9.2. - High protein (20–30% kcal/d) or 1.34–1.50 g/Kg body weight/d from protein - Low CH (40–50% kcal/d)
