In foods, the cholesterol content is assessed as a whole, regardless of whether it is esterified, not esterified or bound to a lipoprotein; on the contrary, in our organism what most influences the state of health is its METABOLISM, that is the quantity and the chemical nature of the cholesterol transport lipoproteins.
;HDL lipoproteins are responsible for transporting cholesterol from the periphery to the liver, performing an atherosclerotic protective function; on the contrary, LDLs transport cholesterol from the liver to the tissues and their permanence in the blood favors the storage of fats in the arteries, predisposing to atherosclerosis.
The blood limits of lipoproteins are as follows:
- Total cholesterol <200 mg / dL;
- LDL <129 mg / dL;
- Human HDL> 40 mg / dL;
- HDL woman> 50 mg / dL;
- OPTIMUM LDL / HDL RATIO ≤ 3.
Regardless of genetics and family history, a subject who has elevated total cholesterol or a non-optimal LDL / HDL ratio, must necessarily intervene quickly on the diet before starting a drug therapy.
which contain more belong to the category:
- Of eggs (371mg / 100g);
- Of milk derivatives, especially butter (250mg / 100g), cream of milk (43mg / dL) and aged cheeses (fontina 82mg / 100g, Parmesan 91mg / 100g, etc.);
- Of fatty meats and sausages (Lamb 70-80mg / 100g, Salami 80-100mg / 100g) and some offal (bovine liver 191mg / 100g).
