Cholesterol and fat are not the same thing. Cholesterol is a fat-like substance present in all animal foods - meat, poultry, fish, milk and milk products, and egg yolks. Both the lean and fat of meat and the meat and skin of poultry contain cholesterol. In milk products, cholesterol is mostly in the fat, so lower fat milk products contain less cholesterol. Egg yolks and organ meats, like liver, are high in cholesterol. Egg whites and plant foods do not contain cholesterol.

Dietary cholesterol, as well as saturated fat, raises blood cholesterol levels in many people, increasing their risk for heart disease. Some health authorities recommend that dietary cholesterol be limited to an average of 300 mg. or less per day. To keep dietary cholesterol at this level, follow the Food Guide Pyramid and keep the amount of your total fat intake based on calorie needs.

Where is the Cholesterol?

It is not necessary to eliminate all foods that are high in cholesterol. You can have three to four egg yolks a week, counting those used as ingredients in custards and baked products. Use lower fat dairy products often and occasionally include dry beans and peas in place of meat.