Dietary Fats

"In proper amounts, cholesterol is a compound used by the body to sustain many important body functions. In excess, cholesterol is harmful if it accumulates in the structures of the body’s vast network of blood vessels. High blood LDL and low blood HDL are major indicators of blood cholesterol risk. The largest influence on blood cholesterol levels rests in the mix of saturated fat and trans fat in the diet. According to the Harvard School of Public Health, for every extra 2 percent of calories from trans fat consumed per day—about the amount found in a midsize order of French fries at a fast-food establishment—the risk of coronary heart disease increases by 23 percent. A buildup of cholesterol in the blood can lead to brittle blood vessels and a blockage of blood flow to the affected area. Saturated fats should fall into the “bad” category—the body does not demand this kind of fat and it is proven to be a forerunner of cardiovascular disease. In the United States and other developed countries, populations acquire their saturated fat content mostly from meat, seafood, poultry with skin consumed, and whole-milk dairy products such as cheese, milk, and ice cream. Some plant foods are also high in saturated fats, including coconut oil, palm oil, and palm kernel oil."