Saturated fat raises blood cholesterol more than anything else in the diet. This type of fat is found in large quantities of animal products, including fatty meats, cold cuts, poultry skin, cheeses, butter, shortening, chocolate and coconut.
Animal fat itself contains some cholesterol, but saturated fat (a large component of animal fat) stimulates cholesterol production in humans and so animal fat contributes in two ways to cholesterol levels.
Do not eat foods that trigger your allergies: eat fewer foods and additives that are likely to cause inflammation and allergic reactions, such as saturated fats (meats and dairy products), refined foods, eggs, citrus, bananas, chocolate, peanuts, shellfish, food coloring, preservatives, caffeine, alcohol, tobacco, and sugar.
The best dietary strategy to reduce one's risk of dying from the number 1 killer in the U.S. is to reduce one's consumption of saturated fat and cholesterol. The evidence backing this, according to the American Heart Association, is "overwhelming." [Circulation 98 (1998): p.935]
It should be noted that there is not necessarily a strict relationship between cholesterol intake and blood cholesterol level. A properly functioning liver regulates the blood cholesterol level by storing, producing, releasing and excreting cholesterol as appropriate – primarily as bile. Even vegans, whose dietary intake of cholesterol is by definition essentially zero, have cholesterol in their blood (usually at very healthy levels) because their bodies manufacture it.
Reduce intake of animal fats and concentrate on the "good" fats found in fresh, cold-water fish, olive, canola, evening primrose, and flax oils.
Researchers in one study noted that Japanese hair was thick and healthy, with a small gland and little scalp oil, until large amounts of animal fat crept into their diet after World War II.
American researchers have concluded that a high intake of animal fats is associated with a five-fold increase in the risk of developing Parkinson's disease.
Eat no more than 2-3 servings of red meat per week – the less red meat you eat, the better. Choose chicken, fish, or vegetarian alternatives such as beans instead.
630 women aged 35-79 with ovarian cancer were studied. Increasing saturated fat consumption was associated with an increasing risk of ovarian cancer. No relationship was seen with the intake of unsaturated fats. [J Natl Cancer Inst 86( 18): pp.1409-15, 1994]
450 histologically confirmed new primary epithelial ovarian cancer cases aged 35-79 were compared to 564 randomly selected population controls. Cholesterol from eggs was related to increased risk. [Am J Epidemiol 139(11): S37, 1994]
Your body is a highly complex, interconnected system. Instead of guessing at what might be wrong, let us help you discover what is really going on inside your body based on the many clues it is giving.
Our multiple symptom checker provides in-depth health analysis by The Analyst™ with full explanations, recommendations and (optionally) doctors available for case review and answering your specific questions.