Information provided by Cornell Cooperative Extension of Monroe County, N.Y. (585) 461-1000

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Here are some answers to some to the more commonly asked questions about fat and cholesterol, their relationship to each other, and their effect on your health.

There are three kinds of dietary fat -- monounsaturated, polyunsaturated, and saturated. They can exist naturally or be artificially produced. When a fat is unsaturated, it contains fewer hydrogen atoms in its structure than a saturated fat. When an unsaturated fat is "hydrogenated," as when liquid vegetable oil is manufactured into solid margarine, hydrogen atoms are added and the fat becomes more saturated.

Studies show that mono- and polyunsaturated fats are more heart healthy than saturated fats. As a general rule, plant sources of food are lower in total fat and contain less saturated fat than foods from animal sources.

Cholesterol is a fat-like, waxy substance which is manufactured by the body and found in certain foods. There is no cholesterol in foods from plant sources, only from animal sources. Egg yolks, shellfish, organ meats such as liver and kidney, and butter are a few foods that contain cholesterol.

Research indicates that the risk of cardiovascular disease is greater when blood cholesterol levels are consistently over 200 mg/dL. High levels of saturated fat and total fat in the diet can contribute to high blood cholesterol levels. Excessive cholesterol and fats in the blood may build up on blood vessel walls, restricting blood flow and potentially damaging the arteries and heart.

Your doctor can do a simple blood test to check your blood cholesterol level. Keep in mind that your total cholesterol number has smaller components which are just as important as the "higher or lower than 200 mg" figure. High levels of high density lipoproteins, or HDLs, can have a protective effect against cardiovascular disease, while high levels of low density lipoproteins, or LDLs, can be harmful. Dietary or physical activity changes or medication may be necessary to reduce your risk of cardiovascular disease, including heart attack, stroke, and high blood pressure.

It is recommended that you limit the amount of cholesterol in your diet to no more than 300 mg per day. As a point of reference, one egg yolk contains over 200 mg. It is also suggested that Americans reduce the total amount of fat in their diets to 30% or less of total calories, and of that 30%, no more than 10% should be saturated fat. Information on cholesterol and fat content can be found on most food product labels.