Cholesterol is a crystalline, fat-like compound that is indispensable to proper bodily function. Excessive amounts in the bloodstream, however, can create a cluster of corporal danger. High cholesterol has been linked to a number of potentially lethal conditions, including stroke, cardiovascular disease and atherosclerosis, the buildup of arterial plaques. However, an individual may reduce his blood cholesterol level by replacing the fatty foods in his diet with low-cholesterol alternatives. There are a number of diet plans available to print, online, that can help you to control cholesterol levels in your body.
Low-Fat/Low Cholesterol Diet
This plan, available via the University of Massachusetts Medical School's website, reduces the amount of cholesterol in your diet by replacing foods that are high in fat with leaner alternatives. For instance, try eating low fat cheeses or those made from soy products instead of whole-milk varieties. Frozen yogurt has the taste of ice cream, with a fraction of the fat. Replace vegetable oils with those extracted from olives, soybeans or peanuts. Your dietary fiber should be derived from whole grains, such as breads made from unrefined flour.
This diet, as detailed at Diet.com, focuses on reducing your cholesterol by infusing foods into your diet that are low in fat. Eating fruit is encouraged as most varieties are easy to manage, practical for snacking and contain little to no fat. Beans are also light on cholesterol, but high in vitamins and protein. Eat egg substitutes and products that have the yolks removed. Each egg yolk contains about 210 mg of cholesterol.
1500 Calorie Low-Fat, Low-Cholesterol Diet
The University of Rochester Medical Center publishes this diet through its Strong Health website. The diet reduces your cholesterol intake by removing much of the fat from everyday foods. For instance, cooling soups and stews in the refrigerator allows you to skim off much of the fat, once it hardens and rises to the top. When choosing meat, opt for leaner parts of the animal. You can then cook it in a raised, metal pan. The fat that melts off during preparation will drizzle out of the meat and into the subordinate dish.