Cholesterol

A fat-like substance found in every living cell in your body. Cholesterol is made in necessary amounts by your body and is stored in your body. Cholesterol is especially concentrated in your liver, kidney, adrenal glands and brain. Cholesterol insulates nerve fibers and must be available for your body to produce vitamin D. Cholesterol is also required for the structure of cell walls, is essential to the production of digestive juices and is the basic building block for many hormones. Cholesterol is essential for life.

Your body produces cholesterol. Most of the cholesterol found in your blood and tissues comes from this internal synthesis. However, dietary excesses may increase the level of cholesterol in your blood. Too much saturated fat and trans-fatty acids in the diet have the greatest influence on raising blood cholesterol levels, followed by too much total fat.

Dietary cholesterol, found in all foods from animals, does not automatically raise your blood cholesterol levels. Your body usually compensates for dietary cholesterol by synthesizing smaller amounts in the liver, by excreting more or by absorbing less.

Elevated blood cholesterol levels do increase the risk of heart disease. You should know your blood cholesterol levels and, if they are elevated, follow your doctor’s advice. In a blood cholesterol-lowering diet, the most important change you can make is to limit saturated fats and trans-fatty acids. Including healthful fats – such as monounsaturated and polyunsaturated fats and omega-3 fatty acids – also helps improve blood cholesterol levels. A wealth of research has shown that eggs do not have a significant impact on blood cholesterol levels, so it’s not necessary to avoid egg yolks and you can use egg whites freely.

One Large egg contains 212 milligrams (mg) of cholesterol. Despite rumors to the contrary, eggs laid by Aracauna fowl, eggs laid by free-range hens and fertilized eggs do not contain less cholesterol than regular supermarket eggs. Cooking does not affect the cholesterol content of eggs.

– See Fat