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Cholesterol
Cholesterol is a wax-like substance that is not soluble in water. There are two different
types of cholesterol: a blood (serum) form and a dietary (food) form. It is important to
know that cholesterol is not only consumed in the diet, but also produced in the body.
Studies show that lowering the amount of low cholesterol food in your diet is not nearly
as effective in lowering blood cholesterol as eating less saturated fat, because some
foods which ar
e "cholesterol free" can still be high in fat.
Dietary cholesterol is found in
foods of animal origin such as egg yolks, organ meats and higher fat dairy products.
Blood cholesterol occurs naturally and is necessary for the body to produce steroid
hormones like estrogen and testosterone. Cholesterol maintains the outer structure of
cells and is also required to produce substances called bile acids that aid in the break
down fats.
Eating foods high in dietary cholesterol and saturated fat may increase the level of blood
cholesterol. A high level of cholesterol in the blood has been shown in studies to be a
major risk factor for heart disease. Plant-based foods such as fruits, vegetables, grains,
legumes (beans, peas and lentils) do not contain cholesterol.
Fibre
Fibre is a form of carbohydrate that is not digestible in the body. While carbohydrates
have a big impact on blood sugar, fibre does not. Fibre gives a feeling of fullness and
causes a person to feel less hungry. Foods such as beans, fruits and vegetables
(especially their skins) and whole grains are an excellent source of dietary fibre and also
contain many nutrients. If you eat more fibre it is important to drink more water to
avoid bloating. Fibre contributes about 1.5 to 2.5 calories per gram.
Based on source:
NUTTAB 2010 (Food Standards Australia New Zealand);
The University of New South Wales; Professor Heather Greenfield and co-workers at the University
of New South Wales;
Tables of composition of Australian Aboriginal Foods (J Brand-Miller, KW James and PMA Maggiore).
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