Cholesterol is a waxy substance that is made by the liver, but can also be found in certain foods. Cholesterol is needed in the body to build cell walls, create hormones and make vitamin D, so it is necessary to have an small amount of this substance. However, eating too much cholesterol can lead to serious complications such as heart attack or heart disease. Monitoring your cholesterol intake is a good way to keep your body healthy, while reducing the risks that come with having too much. Eating food high in saturated fat or trans fat can result in the same damage to your heart. In addition, fats such as saturated fat, may increase your cholesterol levels, according to the American Heart Association.
Step 1
Pay attention to the fat content printed on food labels. Most foods on the market, with the exception of some forms of meat, will have the fat content and cholesterol content of the food listed in percentages on the nutrition facts label. The percentages reference to the daily recommended allowance.
Step 2
Follow the American Heart Association's recommendation for cholesterol intake. The American Heart Association recommends having less than 300 mg of cholesterol a day for a healthy individual and less than 200 mg for people at risk of heart disease or those who have heart disease.
Step 3
Reduce the amount of fatty meats you eat in a day. Choose lean cuts of red meat to reduce the amount of fat and cholesterol that you ingest.
Step 4
Reduce the amount of saturated fats that you eat and avoid any foods that contain trans fat or cholesterol. According to the Harvard Medical School, eating bad fats such as trans fats or saturated fats increase the risks of certain diseases. Replace these fats with good fats such as monounsaturated and polyunsaturated fats.
Step 5
Go to your physician to have your blood cholesterol checked, then monitor the changes. Download a cholesterol tracker software such as Cholesterol Tracker 5.9 or My Cholesterol, to keep track of the changes in your HDL and LDL levels over months or years.
