Do dietary cholesterol and saturated fat cause heart disease? | Ronald Krauss
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Most of the cholesterol in our body is made by the body itself and minimally influenced by the cholesterol we eat. The recommendation to limit dietary cholesterol to less than 300 milligrams per a day was not backed by quality research and is no longer recommended. In addition, saturated fat increases large LDL, but not the more harmful small LDL. As a result, there is little evidence to support the theory that saturated fat increases heart disease risk. Dr. Krauss believes that the foods in which the nutrients are consumed are more important than the nutrients themselves. For example while saturated fat alone is not strongly associated with heart disease risk, red meat is high in saturated fat and has been strongly associated with heart disease risk. In this clip, Dr. Ronald Krauss debunks common myths of dietary cholesterol and saturated fat.
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A type of lipoprotein. LDL is formed in the liver and transports lipid molecules to the cells. Often referred to as the “bad cholesterol,” LDL can drive the progression of atherosclerosis if it becomes oxidized within the walls of arteries. LDL particles exist in different sizes, ranging from large, fluffy molecules to small, dense molecules. Some evidence suggests that LDL particles increase the risk of developing heart disease, whereas the large, fluffy type of LDL may be cardioprotective.[1]
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