Cholesterol in Multilayer Seafood Steam Pot
Recently, multilayer seafood steam pot has become a trendy cuisine. Some people are concerned that seafood is high in cholesterol and that consuming too much cholesterol may increase the risk of heart diseases.
The cholesterol in our diet is found in food from animal sources, such as egg, cuttlefish, shellfish, offal, etc. However, dietary cholesterol only contributes a small portion of the cholesterol in the body. The majority of the cholesterol found in the body is made by the liver, and for healthy individuals, the body has a self-regulatory mechanism control ling its level. In fact, cholesterol is vitally important in the body. Nonetheless, high levels of “bad” cholesterol (i.e. low-density lipoprotein cholesterol) and/or low levels of “good” cholesterol (i.e. high-density lipoprotein cholesterol) in blood will increase the chance for fats to deposit on the inner walls of the blood vessels, leading to a higher risk of developing cardiovascular diseases. Some evidence shows that the intake of saturated fat and trans fat have a more significant effect on blood cholesterol, which in turn may increase the risk of cardiovascular diseases. Whilst both dietary saturated fat and trans fat raise the “bad” cholesterol level, trans fat further reduces the “good” cholesterol level. Therefore, it is more important to lower the intake of saturated fat and trans fat in our diet.
When having steam pot, the public is reminded to maintain a balanced and diverse diet, and to consume a variety of food.
To know more about the nutrient content of food, please visit the Nutrient Information Inquiry System.