Reduce daily sodium intake to less than 2,300 milligrams (mg), and further reduce intake to1,500 mg among persons who are 51 and older and those of any age who have hypertension, diabetes, or chronic kidney disease.
Consume less than 10 percent of calories from saturated fatty acids by replacing them with
monounsaturated and polyunsaturated fatty acids.
Consume less than 300 mg per day of dietary cholesterol.
Keep trans fatty acid consumption as low as possible by limiting foods that contain synthetic sources of trans fats, such as partially hydrogenated oils, and by limiting other solid fats.
Reduce the intake of calories from solid fats and added sugars.
Limit the consumption of foods that contain refined grains, especially refined grain foods that contain solid fats, added sugars, and sodium. If alcohol is consumed, it should be consumed in moderation.

On the other hand there are some good news … can enjoy more of vegetable, low fat  and high protein foods

Increase vegetable and fruit intake.
Eat a variety of vegetables, especially dark green and red and orange vegetables and beans and peas.
Consume at least half of all grains as whole grains. Increase whole-grain intake by replacing refined grains with whole grains.
Increase intake of fat-free or low-fat dairy milk and dairy milk products, such as dairy milk, yogurt, cheese, or fortified soy beverages.
Choose a variety of protein foods, which include seafood, lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds.
Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
Replace protein foods that are higher in solid fats with choices that are lower in solid fats and calories.
Choose foods that provide more potassium, dietary fiber, calcium, and vitamin D.

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