| Meat products | Visible fat and marbling in beef, pork, and lamb, esp.in prime-grade and ground meats, lard, suet, salt pork | | Processed meats | Frankfurters, luncheon meats such as bologna, corned beef, liverwurst, pastrami, and salami | | Bacon and sausage | | Poultry and fowl | Chicken and turkey (mostly beneath the skin), cornish hens, duck, and goose | | Whole milk and whole-milk products | Cheeses made with whole milk or cream, condensed milk, ice cream, whole-milk yogurt, all creams (sour, half-and -half, whipped) | | Plant products | Coconut oil, palm-kernel oil, cocoa butter | | Miscellaneous | Fully hydrogenated shortening and margarine, many cakes, pies, cookies, and mixes |
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SOURCE: Lutz, CA and Przytulski, KR: Nutrition and Diet Therapy. FA Davis, Philadelphia, 2001.