Cholesterol in food - Be Aware Of What You Eat. Some Food High In Cholesterol May Be Bad For You!
The amount of cholesterol in food depends on the amount of animal produce used.
Cholesterol is not found in plant foods. That is to say that they are not found in cereals, fruit, nuts, and vegetables
There are many types of fats
One type of fat is called sterol. Cholesterol is the sterol found in all animal tissues. In plants, the sterols are of a different kind. Cholesterol forms membranes and become a part of all animal cell walls. It is also used to make hormones like cortisol and to make bile acids. Unfortunately, cholesterol can also accumulate in the inner walls of arteries, leading to progressive narrowing of the diameter of blood vessels and slowing down the blood flow.
This may lead to heart attacks, angina, abnormal heart rhythms and heart failure when the vessels affected are the coronary arteries supplying the heart. Arteries supplying blood to the brain, the legs, the kidneys and the gut can also be affected.
The extent to which cholesterol in food accumulates in arteries depends on the level of cholesterol in the blood. When the cholesterol level is high, this is called hypercholesterolaemia. Besides dietary cholesterol, saturated fat can also elevate the blood cholesterol level.
Polyunsaturated fat and certain kinds of dietary fibre can lower the blood cholesterol level. However, your body can make its own cholesterol so that dietary cholesterol is not an essential nutrient. In seafood, some of the sterols that were once believed to be cholesterol are actually of a different type.
The safe range of cholesterol intake recommended is:
200-40 0 milligrams per day.
"Eat a low-fat, low-cholesterol diet"
Has been the mantra for healthful eating for decades. Touted as a way to lose weight and prevent heart disease and other chronic conditions. In fact, millions of people have followed this advice. Seeing a tremendous marketing opportunity, food companies re-engineered thousands of foods to be lower in fat or fat free. The low-fat approach of eating may have made a difference for some individual. But as a nation it hasn't helped the people control their weight or become healthier.
In the 1960s, fats and oils supplied Americans with about 45 percent of their calories;
About 13 percent of us were obese and under 1 percent had type 2 diabetes, a serious weight-related condition.
Today, Americans take in less fat, getting about 33 percent of calories from fats and oils. Yet 34 percent of the people are obese and 8 percent have diabetes, most with type 2 diabetes.
Why hasn't cutting fat from the diet paid off as expected?
Detailed research at Harvard—shows that the total amount of fat in the diet isn't really linked with weight or disease. What really matters is the type of fat in the diet. Bad fats, meaning trans and saturated fats, increase the risk for certain diseases. Good fats, meaning monounsaturated and polyunsaturated fats, do just the opposite. They are good for the heart and most other parts of the body.
What about cholesterol in food?
For most people, the mix of fats in the diet influences cholesterol in the bloodstream far more than cholesterol in food.
Tips for Managing Cholesterol : How Onions Can Reduce Cholesterol
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