The new Dietary Guidelines for Americans made headlines by turning the original 1992 food pyramid upside down, placing protein-rich foods and whole-fat dairy at the top. What most people missed is that the decades-old 10 percent cap on saturated fat as a percentage of total daily calories remains firmly in place.
You can enjoy grass-fed beef, whole-fat Greek yogurt, and dark chocolate—all in the same day—with what nutrition experts call “fat budgeting.”
How to Eat Within the Saturated Fat Cap
With strategic meal planning, you can comfortably fit in steak, eggs, whole-fat dairy, and even dessert while staying under the limit.
Lean: Prioritize sirloin over ribeye and skinless over skin-on poultry. A 6-ounce sirloin has roughly 6 grams of saturated fat, leaving you 16 grams for the rest of the day. Removing the skin from chicken or turkey reduces saturated fat by 50 to 70 percent.
Clean: Focus on whole foods, such as steak and yogurt, rather than processed meats such as bacon and sausage. Processed meats contain sodium and nitrates that compound the cardiovascular risk of the saturated fats they carry.
Green: Use plant-based unsaturated fats such as olive oil and avocado to lower the saturated fat intake from your meat.
The ‘Dilution’ Method: Drain fat after browning ground beef and mix meat with plant-based “bulkers” such as lentils or mushrooms to lower the saturated fat density per serving while maintaining a meaty flavor and texture.
Swap the Food Matrix: Research suggests that fermented dairy products, such as yogurt, kefir, and aged cheese, have a neutral or even protective effect on heart health compared with butter, even when their saturated fat content is similar. Swap butter for extra virgin olive oil when cooking meat.
(A 2,000-calorie plan)