Low-density lipoprotein (LDL), often labeled as 'bad cholesterol,' poses a significant risk of artery and heart diseases when present in elevated levels in the blood. On the other hand, high-density lipoprotein (HDL), known as 'good cholesterol,' seems to provide protection against atherosclerosis, contributing to overall cardiovascular health.
Dietary fats play a crucial role in cholesterol management. Saturated fats, derived from animal-based sources such as meat, fish, poultry, and plant origins like coconut and palm kernel, along with dairy products like milk, butter, and cheese, contribute to elevated LDL cholesterol levels. Lauric, myristic, and palmitic acids found in these fats are key contributors to increased blood cholesterol.
Polyunsaturated fats, prevalent in vegetable oils like corn, sunflower, safflower, and soybean, not only lower total and LDL cholesterol levels but also offer the advantage of being in a liquid state at room temperature, making them less harmful compared to saturated fats.
Monounsaturated fats, primarily found in certain vegetable and nut oils like olive, peanut, and canola, exhibit the capability to reduce total blood cholesterol without decreasing levels of beneficial HDL cholesterol. Moreover, they contribute to reduced platelet aggregation and show resistance to oxidation, adding to their cardiovascular benefits.
Understanding the impact of different fats on cholesterol levels allows individuals to make informed dietary choices that promote heart health. Balancing the intake of these fats plays a crucial role in managing cholesterol levels and reducing the risk of cardiovascular diseases.
Cholesterol and Dietary Fats
