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Effective implementation of low-fat and very-low-fat diets requires a coordinated interprofessional approach that aligns medical indications, dietary implementation, and long-term behavioral support. Physicians and advanced practice clinicians are responsible for identifying appropriate indications for fat restriction (eg, severe hypertriglyceridemia and cardiovascular risk reduction), monitoring clinical response, and integrating dietary therapy with pharmacologic management when indicated. Shared decision-making is essential to ensure that nutritional recommendations reflect patients' goals, comorbidities, and likelihood of adherence. Registered dietitians play a central role in translating macronutrient targets into practical, culturally appropriate meal plans; educating patients on food selection and label interpretation; and ensuring nutrient adequacy, particularly when dietary fat is substantially restricted. For patients prescribed very-low-fat diets, dietitians should assess the need for fortified foods or supplementation to prevent deficiencies in essential fatty acids and fat-soluble vitamins. Pharmacists reinforce dietary counseling for patients receiving lipid- or triglyceride-lowering therapies, identify potential nutrient–drug interactions, and support medication adherence alongside lifestyle modification. Nurses, health coaches, and behavioral health specialists address barriers to adherence, reinforce education over time, and help integrate dietary changes into broader lifestyle interventions that include physical activity, weight management, and cardiometabolic risk reduction.

Registered dietitians play a central role in translating macronutrient targets into practical, culturally appropriate meal plans; educating patients on food selection and label interpretation; and ensuring nutrient adequacy, particularly when dietary fat is substantially restricted. For patients prescribed very-low-fat diets, dietitians should assess the need for fortified foods or supplementation to prevent deficiencies in essential fatty acids and fat-soluble vitamins. Pharmacists reinforce dietary counseling for patients receiving lipid- or triglyceride-lowering therapies, identify potential nutrient–drug interactions, and support medication adherence alongside lifestyle modification. Nurses, health coaches, and behavioral health specialists address barriers to adherence, reinforce education over time, and help integrate dietary changes into broader lifestyle interventions that include physical activity, weight management, and cardiometabolic risk reduction. Consistent with contemporary guidance, interprofessional teams should emphasize overall dietary patterns rather than isolated macronutrient targets, except when a specific medical indication necessitates strict fat restriction. Patterns such as the Dietary Approaches to Stop Hypertension (DASH) style and heart-healthy low-fat approaches prioritize vegetables, fruits, whole grains, legumes, lean protein sources, and low-fat dairy, while limiting refined carbohydrates, added sugars, and processed foods. Regular aerobic physical activity should be encouraged alongside dietary changes to support lipid management, glycemic control, and cardiovascular risk reduction. Clear communication across disciplines is critical to ensure consistent messaging, avoid unintended dietary substitutions (eg, increased intake of refined carbohydrates), and support sustainable, patient-centered care as evidence and guidelines continue to evolve. Sample Low-Fat Meal Plans (approximately 2000 kcal per day) These examples demonstrate how interprofessional teams can implement low-fat diets in clinical practice and guide patients with practical daily meal plans. Example 1: Low-Fat Diet (about 30% of calories from fat; about 65 to 70 g fat/d) Breakfast Oatmeal (1 cup cooked) prepared with low-fat or nonfat milk Blueberries (½ cup) Chopped walnuts (1 tablespoon) Coffee or tea, with low-fat or nonfat milk if desired Lunch Grilled chicken breast (4 oz)

These examples demonstrate how interprofessional teams can implement low-fat diets in clinical practice and guide patients with practical daily meal plans. Example 1: Low-Fat Diet (about 30% of calories from fat; about 65 to 70 g fat/d) Breakfast Oatmeal (1 cup cooked) prepared with low-fat or nonfat milk Blueberries (½ cup) Chopped walnuts (1 tablespoon) Coffee or tea, with low-fat or nonfat milk if desired Lunch Grilled chicken breast (4 oz) Quinoa (¾ cup cooked) Steamed broccoli and carrots Olive oil–lemon dressing (1 tablespoon olive oil total) Snack Low-fat or nonfat plain yogurt (6 oz) Apple Dinner Baked salmon (4 oz) Brown rice (1 cup cooked) without oil Mixed green salad with vinaigrette (1 tablespoon olive oil) Snack Air-popped popcorn (3 cups) Example 2: Lower-Fat Diet (about 20% of calories from fat; about 40 to 45 g fat/d) Breakfast Whole-grain toast (2 slices) with jam Egg white scramble with spinach and tomatoes Fresh orange Lunch Lentil soup (1½ cups) Whole-grain roll Side salad with balsamic vinegar (no added oil) Snack Nonfat Greek yogurt (6 oz) with berries Dinner Baked cod (4 oz) Sweet potato (medium, baked) Green beans Olive oil (1 teaspoon total for cooking) Snack Banana or pear Example 3: Very-Low-Fat Diet for Severe Hypertriglyceridemia (≤10–15% of calories from fat; about 20–30 g fat/day on a 2000-kcal diet) This pattern is intended for short-term use (typically 1 to 4 weeks) in patients with serum triglyceride levels 750 mg/dL or greater, to rapidly reduce the risk of chylomicronemia under close clinical and dietitian supervision. Breakfast Cooked oatmeal (1 cup) prepared with water Banana or berries (1 cup) Egg white scramble (3–4 egg whites) with spinach and mushrooms Black coffee or tea Lunch Fat-free vegetable soup or lentil soup (1½ to 2 cups) Brown rice or barley (1 cup cooked) Steamed zucchini and carrots Fruit (apple or pear) Snack Nonfat Greek yogurt (6 to 8 oz) Fresh fruit Dinner Baked skinless chicken breast or white fish (4 to 5 oz; no added fat) Boiled or baked potato (medium) or quinoa (¾ to 1 cup cooked) Steamed green beans or broccoli Lemon, vinegar, herbs, or spices for flavor (no oils) Snack Air-popped popcorn (3–4 cups) Fruit or fat-free pudding made with skim milk

Nonfat Greek yogurt (6 to 8 oz) Fresh fruit Dinner Baked skinless chicken breast or white fish (4 to 5 oz; no added fat) Boiled or baked potato (medium) or quinoa (¾ to 1 cup cooked) Steamed green beans or broccoli Lemon, vinegar, herbs, or spices for flavor (no oils) Snack Air-popped popcorn (3–4 cups) Fruit or fat-free pudding made with skim milk Effective low-fat dietary therapy requires careful attention to patient-specific indications, the type and amount of fat, and the quality of carbohydrates, with interprofessional teams coordinating medical, nutritional, and behavioral strategies. By emphasizing appropriate fat restriction, prioritizing healthy fats, and providing ongoing support, the healthcare team can optimize cardiometabolic outcomes, minimize nutrient deficiencies, and promote sustainable, patient-centered care.