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(Stroke. 2000;31:2751.)
© 2000 American Heart Association, Inc.
AHA Scientific Statement |
AHA Dietary Guidelines
Revision 2000: A Statement for Healthcare Professionals From the Nutrition Committee of the American Heart Association
Key Words: AHA Scientific Statement • diet • nutrition • prevention • obesity • heart disease • diabetes mellitus • cholesterol • hypertension • stroke • blood pressure
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Introduction |
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This document presents guidelines for reducing the risk of cardiovascular disease by dietary and other lifestyle practices. Since the previous publication of these guidelines by the American Heart Association,1 the overall approach has been modified to emphasize their relation to specific goals that the AHA considers of greatest importance for lowering the risk of heart disease and stroke. The revised guidelines place increased emphasis on foods and an overall eating pattern and the need for all Americans to achieve and maintain a healthy body weight (Table
).
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The major guidelines are designed for the general population and collectively replace the "Step 1" designation used for earlier AHA population-wide dietary recommendations. More individualized approaches involving medical nutrition therapy for specific subgroups (for example, those with lipid disorders, diabetes, and preexisting cardiovascular disease) replace the previous "Step 2" diet for higher-risk individuals.
The major emphasis for weight management should be on avoidance of
excess total energy intake and a regular pattern of physical activity.
Fat intake of 
30% of total energy is recommended to assist in
limiting consumption of total energy as well as saturated fat. The
guidelines continue to advocate a population-wide limitation of dietary
saturated fat to <10% of energy and cholesterol to <300
mg/d. Specific intakes for individuals should be based on
cholesterol and lipoprotein levels and the presence of
existing heart disease, diabetes, and other risk factors. Because of
increased evidence for the cardiovascular benefits of
fish (particularly fatty fish), consumption of at least
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