ABSTRACT
Over the past couple of decades fat and cholesterol have taken a beating in the press, being labeled as the nutritional “bad boys.” Often we are told to avoid them as much as possible. However, today we are told that we do indeed need fat, especially certain types of fat that might support cardiovascular and joint health as well as help support the maintenance of memory and cognition later in life. Cholesterol from food, on the other hand, might not be as potent a blood-cholesterol raiser as we once thought. So which types of fat are better for you and which are more expendable from the diet? Furthermore, how much cholesterol is okay and are some sources healthier than others? In this chapter we will answer basic questions related to fat and cholesterol, and continue to set up later chapters related to metabolism, weight loss, joint health, heart disease, and more.
