Why Cholesterol Doesn't Matter as Much as We Once Thought
It's no longer in our nutrition labels—here's why.
If you read our latest print editions and new recipes carefully, you might have noticed some changes. No, we aren’t just talking about our gorgeous new logo or sleek page design. Since our September 2017 issue, we cut cholesterol from our nutrition information (found below each recipe).
In the past, the USDA Dietary Guidelines recommended Americans limit their cholesterol consumption to 300 mg per day. Due to recent developments, the 2015 USDA Dietary Guidelines cut the daily cholesterol cap entirely. It turns out that the link between the cholesterol that you eat and what ends up in your blood isn’t as strong as we once thought. You actually don’t even need dietary cholesterol, our bodies make enough on their own.
We’re following the new USDA guidelines, which advise Americans to simply eat as little dietary cholesterol as possible. Foods high in cholesterol include shellfish, egg yolks, red meat, and full-fat dairy products. There’s no need to eliminate these foods entirely from our diets, but eating them in moderation is key.
Science is stronger between the link of blood cholesterol levels and high amounts of trans fat, saturated fat, and refined carbohydrates. For a healthy diet, you should try to avoid trans fats, like partially hydrogenated oil; lower your intake of saturated fats, like red meat and dairy products; and decrease consumption of refined carbohydrates, like white bread. This is particularly important if you have high cholesterol or are at risk of developing it.
Despite these new guidelines, there are some people that should be more mindful of their dietary cholesterol intake. Talk to your doctor if you have a family history of high blood cholesterol for more information.