Nutrition and your health : dietary guidelines for Americans by United States. Department of Agriculture.; United States.
By United States. Department of Agriculture.; United States. Department of Health and Human Services
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Brown sugar Corn sweetener Corn syrup Dextrose Fructose Fruit juice concentrate Glucose High-fructose corn syrup Honey Invert sugar Lactose Malt syrup Maltose Molasses Raw sugar Sucrose Syrup Table sugar ● Get most of your calories from grains (especially whole grains), fruits and vegetables, low-fat or non-fat dairy products, and lean meats or meat substitutes. ● Take care not to let soft drinks or other sweets crowd out other foods you need to maintain health, such as low-fat milk or other good sources of calcium.
Some kinds of fat, especially saturated fats, increase the risk for coronary heart disease by raising the blood cholesterol (see box 15). In contrast, unsaturated fats (found mainly in vegetable oils) do not increase blood cholesterol. Fat intake in the United States as a proportion of total calories is lower than it was many years ago, but most people still eat too much saturated fat. Eating lots of fat of any type can provide excess calories. Choose foods low in saturated fat and cholesterol See box 16 for tips on limiting the amount of saturated fat and cholesterol you get from your food.
Only small amounts of salt occur naturally in foods. Most of the salt you eat comes from foods that have salt added during food processing or during preparation in a restaurant or at home. Some recipes include table salt or a salty broth or sauce, and some cooking styles call for adding a very salty seasoning such as soy sauce. Not all foods with added salt taste salty. Some people add salt or a salty seasoning to their food at the table. Your preference for salt may decrease if you gradually add smaller amounts of salt or salty seasonings to your food over a period of time.