Diet programs were planned individually, on the basis of nutritional needs, socioeconomic status, and the dietary habits of each person. Diets were designed according to a total amount of calories in order to maintain or reduce weight, as needed, with 25% of the total calories in lipids (5% saturated fatty acids, 10% monounsaturated, and 10% polyunsaturated), 15% in proteins (50% high biologic value), and 60% in carbohydrates, including 30 g per day of fiber and 200 mg of dietary cholesterol. In addition, the volunteers were instructed not to eat anything containing trans fatty acids (9). The diet plan included a detailed description of the types of foods per group, with possible replacements, times, and daily amounts in home measures, besides a list of not-allowed types of foods. Regarding dietary counseling, patients received instructions about the selection and amounts of foods, as well as cooking techniques. The directions were provided after dietary history and were mainly composed of information on the adjustment of total fat intake, reduction of saturated fat, cholesterol, and trans fatty acids, as well as increase of fibers, especially of the soluble type. Information on food intake was obtained using the 24 h-DR method, through which the individuals provided detailed reports on food and beverages consumed during the 24 h before the interview. Questions were asked about amounts and home-measured portion sizes. In order to increase the reliability of the measurements reported, a manual of photographic record for dietary inquiries was used as a support material (15). Home measures were converted into grams and milliliters for quantitative analysis of the consumed energy and nutrients through the Nutritional Support Program (version 1.5) of the Health Informatics Center of Escola Paulista de Medicina (São Paulo, Brazil). Food and preparations that were apart from the list provided by the program were included through complementary tables (16- 17), or nutritional information on the labels of the manufactured products. In addition, the total calories, carbohydrates, proteins, lipids, fibers, cholesterol, saturated fatty acids, and monounsaturated and polyunsaturated acids were selected for analysis according to the recommendations of the guidelines of the NCEP ATP III (7) and of the AIDS Clinical Trials Group (2).