Guidelines For a Cholesterol Diet

Cut the Bad Fats

• According to the National Cholesterol Education Program's Adult Treatment Panel, saturated fats and trans fatty acids are a major culprit to heart disease. The council recommends that less than seven percent of the daily diet contain saturated fats like butter, whole milk, poultry skin and sweets. Saturated and trans fats mostly retain their shapes at room temperature, such as stick margarine and shortening, often used in baking products.
  
  On the other hand, up to 10 percent of your fat intake a day can be from polyunsaturated fats that help to reduce the bad cholesterol (LDL) as well as raise levels of good cholesterol (HDL). Polyunsaturated fats can be found in nut oils, like sunflower or corn oil, as well as pumpkin and sunflower seeds.
  
  An even better source of fat for the low-cholesterol diet is found in monounsaturated fats such as those found in canola and olive oils and nuts and peanut butter and avocados. However, doctors recommend that not more than 25-35 percent of all your daily calories come from fats.
  
  

Maintain Healthy Cholesterol Levels

• A healthy cholesterol level is one that measures less than 200 to 300 mg (milligrams) a day, according to the Cleveland Clinic and the American Heart Association. High cholesterol levels have been associated with heart disease and coronary artery disease. Cholesterol comes from two main sources: those found naturally in the body and those ingested from the foods we eat. Reduced fat and lean meats are recommended, such as egg yolks, poultry and fish and lean beef products.
  
  

Carbs, Proteins and Fiber

• To maintain healthy levels of cholesterol, the recommended intake of nutritious foods suggests 50-60 percent of carbohydrates a day, found in whole wheat products like brown rice, breads, cereals and pastas, as well as fruits and vegetables. Fiber intake should be maintained at about 20 to 30 grams daily, or between five and eight servings of fruits and vegetables a day, and beans at least three times a week. Proteins should average about 20 percent of the daily dietary intake, and come from meats like fish, chicken and beef as well as nuts and seeds and dairy products.