Introduction

Goals of dietary management:

• To maintain cholesterol level in normal range.
• To reduce risk of cardiovascular disease.

There are 3 methods to reduce your cholesterol level:

• Restrict high cholesterol food.
• Reduce fat intake.
• Increase your fibre intake.

1. Restrict high cholesterol food
   • Dietary cholesterol when taken in excess can increase the LDL (‘bad’) cholesterol levels. (refer table).
   • The consumption of no more than 2 egg yolks per week is allowed.
   • Organ meats and offal are not encouraged.
   • Prawn, squid, crabs and shellfish (mussels, clams, cockles) can be included in your diet based on the frequency and amount of intake.
   • In doubt, consult your dietitian.
2. Reduce fat intake
   • Saturated fats raise blood cholesterol level.
   • Coconut milk is one of the major contributors to saturated fat intake.
   • For home cooking: coconut milk if taken should be limited to 2 tablespoons twice a week in any dish.
   • When eating out: no coconut milk, based gravy is allowed.
   • Refer to Malaysian Dietary Guidelines.
3. Increase your dietary fibre intake
   • Dietary fibre can lower your blood cholesterol level.
   • Source of fibre can be mainly found in fruits, vegetables, oatmeal, wholegrain.

Type of Fat

There are two categories of fat found in foods.

Saturated fat

• Solidifies and harden under cold temperature.
• Mainly found in animal products and in some vegetable fat eg coconut milk (santan).
• Excessive intake associates with raised blood cholesterol and increases risk of heart disease.

Unsaturated fat

• Soft or even in liquid form when stored in the refrigerator.
• Mainly from plant origin.

There are two types:

• Monounsaturated fat (MUFA) eg : olive and palm oil.
• Polyunsaturated fat (PUFA) eg : sunflower , corn oil and soft margarine.

Other names of fat – trans fatty acid, shortening, suet, marbling, cream, tallow, lard.

Dripping, hydrogenated fat, cis-fatty acid.

Table of Cholesterol Content Of Food