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  2. List of cholesterol in foods - Wikipedia

    en.wikipedia.org/wiki/List_of_Cholesterol_in_Foods

    The human body makes one-eighth to one-fourth teaspoons of pure cholesterol daily. A cholesterol level of 5.5 millimoles per litre or below is recommended for an adult. The rise of cholesterol in the body can give a condition in which excessive cholesterol is deposited in artery walls called atherosclerosis. This condition blocks the blood flow ...

  3. The 40 Best Foods for Lowering Your Cholesterol, According to ...

    www.aol.com/40-best-foods-lowering-cholesterol...

    Adding these foods to your diet can help lower cholesterol, ... Bobbi Brown Shares Her Top Face-Transforming Makeup Tips for Women Over 50. Show comments. Advertisement. Advertisement. In Other News.

  4. The 12 best and worst cheeses for your health - AOL

    www.aol.com/lifestyle/12-best-worst-cheeses...

    Similarly, blue cheese also ranks high in the fat content category, with 8 grams of fat and 100 calories, per one-ounce serving. Check out the slideshow above for the 12 best and worse cheeses for ...

  5. French paradox - Wikipedia

    en.wikipedia.org/wiki/French_paradox

    Cheese, like this Brie de Meaux, is high in saturated fats, and is a popular food in French cuisine.. The French paradox is an apparently paradoxical epidemiological observation that French people have a relatively low incidence of coronary heart disease (CHD), while having a diet relatively rich in saturated fats, [1] in apparent contradiction to the widely held belief that the high ...

  6. Butterfat - Wikipedia

    en.wikipedia.org/wiki/Butterfat

    Cheeses. Dry curd and nonfat cottage cheese contain less than 0.5% fat; Lowfat cottage cheese contains 0.5–2% fat; Cottage cheese contains at least 4% fat; Swiss cheese contains at least 43% fat relative to the total solids; Cheddar cheese contains at least 50% fat relative to the total solids; Frozen desserts. Sherbet contains 1–2% fat

  7. Dietary Reference Intake - Wikipedia

    en.wikipedia.org/wiki/Dietary_Reference_Intake

    The Dietary Reference Intake (DRI) is a system of nutrition recommendations from the National Academy of Medicine (NAM) [a] of the National Academies (United States). [1] It was introduced in 1997 in order to broaden the existing guidelines known as Recommended Dietary Allowances (RDAs, see below).