Cholesterol is insoluble in the blood; it must be attached to certain protein complexes called lipoprotein in order to be transported through the bloodstream.
Elevated levels of low density lipoprotein in the blood increase the risk of artery and heart disease, earning LDL cholesterol the nickname ‘bad cholesterol’.
High density lipoprotein (HDL) appear to protect against atherosclerosis, earning HDL cholesterol the nickname ‘good cholesterol’.
There are three types of fats related to cholesterol
Saturated fats – which is come from foods of animal origin such as meat, fish, poultry, milk, butter and cheese as well as from plant, coconut, and palm kernel.
LDL cholesterol raises the risk of heart disease. It has been shown to increase total blood cholesterol levels, especially the undesirable LDL portion. In general, the more saturated fat in the diet, the LDL cholesterol in the body.
Most notable among the saturated fatty acid that raise blood cholesterol are lauric, mytristic and palmitic acids.
Polyunsaturated fats – mainly found in vegetable oils like corn, sunflower, safflower and soybean. Polyunsaturated fats have the additional benefit of decreasing total and LDL cholesterol levels.
Polyunsaturated fats are liquid at room temperature and less harmful than saturated fats.
Monounsaturated fats – found mainly in certain vegetable and nut oils, including olive, peanut and canola - have been shown to reduce total blood cholesterol without lowering levels of the good cholesterol, HDL. It also decreases platelet aggregation and also less susceptible to oxidation.
Fats related to cholesterol