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Social & Preventive Medicine
Dietary changes advocated by WHO for prevention of hea diseases included all of the following except -
An increase in complex carbohydrateconsumption
Reduction in fat intake to 20-30 percent of caloric intake
Consumption of saturated fats be limited to less than 10% of total energy intake
Reduction of cholesterol to below 100mg per 1000kcl per day
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