Consuming too much fatty meat can lead to excessive cholesterol levels, causing diseases such as arteriosclerosis and hypertension, which is common knowledge. However, some foods on the dining table that do not seem greasy, such as animal organs and egg yolks, contain large amounts of cholesterol and are therefore known as "invisible fatty meat."
Chen Xiafei, Chief Nutritionist at the Department of Nutrition of Huadong Hospital in Shanghai, told a reporter from the Life Times that some people who never eat fatty meat find their cholesterol levels are excessive during physical examinations, which is closely related to their dietary habits. Many foods high in cholesterol are often overlooked. Topping the list are animal brains. Calculated per 100 grams of food, pig brains contain 2571 mg of cholesterol, sheep brains 2004 mg, and cow brains 2447 mg. Therefore, if eating animal brains, it should be no more than once or twice a year. Second on the list are animal organs, including the kidneys, livers, lungs, and intestines of pigs, cattle, sheep, and chickens, with a cholesterol content of approximately 200-400 mg per 100 grams. Therefore, animal organs should be eaten as little as possible, no more than twice a month. Third are egg yolks, with one egg containing 292.5 mg of cholesterol, mainly concentrated in the yolk. Therefore, the "Dietary Guidelines for Chinese Residents" issued by the Chinese Nutrition Society recommends that ordinary adults eat 0.5-1 egg per day. For patients with abnormal blood lipids, the intake should not exceed 2-3 eggs per week. Fourth are squid and shellfish. Every 100 grams of squid contains 268 mg of cholesterol, so squid should not be eaten more than twice a week. Fifth are cream, butter, etc. The saturated fatty acids in these oils can also promote the liver to synthesize more cholesterol.
Research shows that the daily intake of cholesterol for healthy adults should be below 300 mg (equivalent to one egg yolk). Therefore, people should be vigilant of "invisible fatty meat" and eat more oats, fruits, and vegetables.