| 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 |
SOURCE: Lutz, CA and Przytulski, KR: Nutrition and Diet Therapy. FA Davis, Philadelphia, 2001.