Avoid baked goods such as butter rolls, cheese crackers, and croissants, cream sauces for pasta and vegetables, and cream soups. Avoid duck, goose, marbled meats (such as a ribeye steak), prime cuts of high-fat meats, organ meats such as kidneys and liver, and prepared meats such as sausage, frankfurters, and high-fat lunch meats. Limit oils and fats. They are high in fat and calories, and people should eat less of all types of fat. Some fats are better choices than others but should still be used in moderate amounts. Avoid butter, lard, bacon, shortening, sour cream, whipping cream, and coconut, palm, or palm kernel oil. These contain saturated fats and are not recommended. Reduce total fat intake. Limit foods high in saturated fat, trans fat, cholesterol, and partially hydrogenated oils. Reduce or avoid saturated fat when possible. Saturate fat raises your cholesterol level. Choose liquid or tub margarine, canola oil, or olive oil. These have 2g or less of saturated fat per serving. Eat less than 300 mg of dietary cholesterol daily. (For example, one egg yolk contains an average of 213 mg.) Limit the amount of salt (sodium chloride) you eat. You should eat less than 2,400 mg of salt per day. Check food labels, since many foods contain salt. Limit the amount of alcohol you drink. Women should have no more than one alcoholic drink (such as red wine) per day. Men should not drink more than two. While major studies have linked some alcohol consumption to health benefits, excessive drinking can do more harm than good. A consultation with a registered dietitian is helpful. The American Heart Association has local chapters in every state. They are an excellent resource for information on heart disease.