Meat and Cholesterol

April 26, 2011

Diet is the best place to begin controlling cholesterol levels, and much research has indicated that replacing meat with fish or plant protein offers positive results.  Yet many people enjoy and want to include meat in their diets. It is important to remember that fatty meat has about the same amount of cholesterol as lean cuts, because the concentration of cholesterol in fat and lean tissue is the same, 20 to 30 milligrams per ounce. If you feel meat is an important part of your nutritional regimen:
  • Choose meat, poultry, and dairy products that are lean, low-fat, or fat-free.
  • Trim visible fat from meat or poultry before cooking.
  • Put away the frying pan and  broil, boil, bake, grill, steam, or saute your meats, chicken, and fish.
  • Beware of organ meats, such as liver, they are particularly high in cholesterol content.
  • Add more whole grains and foods with added fiber, which can help lower cholesterol.
Cholesterol is a fat-like substance found in all cell membranes and nerve fibers of animals. The reason to avoid fatty meat, or at least to trim all the visible fat, is that it is rich in saturated fat, which stimulates the body's production of cholesterol even more than dietary cholesterol does.

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