General recommendations:

• Maintaining a normal body weight.
• Determine individually the energy requirements of the diet for each patient.
• The diet should be varied and include ingredients from all food groups.
• Increase intake of complex carbohydrates, i.e. whole-grain products, cereals, brown rice.
• Protein from e.g. dairy drinks, lean meat or fish should be an obligatory part of each meal.
• Vegetable oils, olive oil, lean meats, nuts and seeds should be sources of fat in the diet.
• It is recommended to limit consumption to 500g of red meat (beef, pork, lamb).
• Consume 400-500g of vegetables and fruit each day - preferably fresh, so that they retain the highest health quality.
• Drink a minimum of 2 litres of fluids: still mineral water, freshly squeezed juices, herbal infusions, weak teas.
• Limit your intake of table salt to 5 g per day (1 teaspoon), bear in mind that large amounts of salt are found in ready-to-buy products such as cold cuts.
• Limit sugar intake, do not sweeten drinks and choose juices without sugar additives.
• Avoid highly processed, smoked and cured products in the diet.
• Do not consume mouldy products or rotten or from unknown sources.
• Avoid excess alcohol.
• Do not use dietary supplements without the explicit advice of a doctor or dietician.
• Increase physical activity min. 30 minutes at least 5 times a week (e.g. walking) and activity related to daily activities (e.g. replace car driving with walking).