Cholesterol is a fat naturally present within our cells and blood. The liver and intestines produce all the cholesterol necessary for health by contributing to cell production, nerve fibers, bile acids and hormones such as estrogen and testosterone. Healthy people typically make far more cholesterol than they ingest from food. Recent discoveries in nutrition research have incited an upheaval of misinformation regarding “good” and “bad” cholesterol. Increasing evidence is challenging the long-held notion that high cholesterol levels increase the risk of cardiovascular disease.
The lipid thesis linking dietary cholesterol with heart disease risk gained traction during the 1960s, based on available scientific information. Since then, mounting clinical data conflicts with this notion. Research indicates that dietary cholesterol has little effect on the balance of low-density lipoprotein (LDL) and high-density lipoprotein (HDL), the two types of cholesterol created in the body.
Numerous studies reveal a startling absence of connection between cholesterol intake and occurrences of heart disease. Some countries and health organizations have adjusted their nutritional recommendations due to this research and the negative ramifications of cholesterol restrictions. Nevertheless, the outdated thesis widely persists, perhaps in part because cardiovascular disease continues to claim more lives than any other ailment.
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