restriction dietA diet that limits and/or increases specific foods, which is intended to reduce the risk of a particular condition.
Reduce weight and cholesterol.
Decrease saturated fat, cholesterol; increase bran, fish, garlic, olive oil, red wine.
Reduce blood pressure.
Decrease salt (only half of patients respond to salt restriction).
Dietary fat has been linked to cancer of breast, colon, prostate and ovaries; polyunsaturated fats are a substrate for peroxidative reactions and thus should be reduced; increased fibre and cruciferous vegetables are linked to decreased colorectal cancer, an effect attributed to decreased contact of the colonic mucosa with carcinogens; alcohol consumption is associated with hepatoma, oropharyngeal and oesophageal cancer with very low cholesterol.
Limit or slow progression of failure.
Low-protein diet slows progression of renal failure.