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REDUCING CHOLESTEROL: DIFFERENT FOODS
Baked products – biscuits, cakes, pastries and pies – potato crisps, and other convenience foods such as quiches, pizzas, etc., contain a surprising amount of fat. Various fats (shortenings) are used, and the type and amount are not evident to the consumer. Among those used are palm oil and coconut oil, both rich in saturated fatty acids. There could be a great demand for baked products containing less saturated fat and, if necessary, more unsaturated fat. This is readily achieved in domestic baking; but it has yet to be applied commercially on a large-enough scale.
Similarly, ice-creams and other desserts often contain coconut fat. A greater choice of fat-free sorbets and products containing less saturated fat is required by the prudent eater. Sometimes gelatin or yoghurt bases can be employed in place of saturated fats.
Eggs contain protein of high quality and relatively low cost. Unfortunately an egg also contains, on average, a quarter gram of cholesterol, which is present in the yolk. It is often recommended that the prudent eater should eat no more than three eggs per week. This applies only to the yolks; egg whites are unrestricted. In the U.S.A. egg products are marketed which contain little or no cholesterol; these are used for making scrambled eggs and omelettes and in baking. Such foods should become more widely available; this would benefit both the prudent dieter and the egg industry. It is possible that eggs with lower cholesterol content could be produced by selective poultry breeding, but the chance of a major reduction seems small.
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