Introduction

Many of my patients struggle with controlling their cholesterol due to a lack of understanding about fats. For years, doctors, the food industry, and nutritionists have promoted the idea that if you have high cholesterol, you need to eliminate fat from your diet. However, more recently, we have learned that this is not entirely accurate. The key to health is the type, not the amount of fat. Fat is a major energy source for the body and aids in the absorption of specific nutrients and vitamins. 35 % of total calories in an average American diet are derived from fat. Patients with hyperlipidemia should aim to keep their fat intake between 25 % and 35 % of their total caloric intake [1]. However, the type of fat consumed is just as important as the quantity.

Saturated fats (found mainly in meat, cheese, and butter) and trans fats (which come mostly from many margarines, cookies, snacks, and the partially hydrogenated oils used in restaurant fryers) are the ones to stay away from. Saturated fats increase LDL, which increases the risk of heart attacks. Trans fats serve a similar function, but they also have an additional downside: they lower the levels of HDL cholesterol. HDL is beneficial for a healthy heart.

Good fats like omega-3 and omega-6 polyunsaturated fats and monounsaturated fats reduce LDL cholesterol. That’s why cutting fat out of your diet indiscriminately isn’t a great idea. The polyunsaturated fats are the healthiest, which is why so many dietary recommendations include fish. According to the US Department of Health and Human Services guidelines, a mere 10 % of your daily caloric intake should consist of saturated fat [2]. Sadly, for fans of butter, red meat, cheese, and ice cream, these items are high in saturated fats and should be consumed in moderation.