About 80% of the cholesterol circulating in the body is produced by the liver, with the rest coming from the subsequent diet. If its concentration in the blood exceeds the alarm levels, there is a dangerous risk because cholesterol can be deposited in the arteries, reducing their caliber and elasticity.
Similar conditions favor the onset of cardiovascular disease (heart attack) and brain disease (stroke), as confirmed by the European Society of Cardiology. Therefore, monitoring blood cholesterol levels, a healthy and balanced diet and an active lifestyle are essential to avoid adverse events. There are several dangerous foods, including undoubtedly cured meats (processed meats are rich in saturated fats and added with salt, herbs and preservatives).
Fortunately, not all cured meats have to be demonized, but we must pay close attention to the type and frequency of consumption. Let’s take a closer look at which cured meats can be served.
Hypercholesterolemia: which cured meats to eat
People with hypercholesterolemia should only eat the following cured meats:
Raw Ham: it is a naturally processed sausage, free of preservatives and additives. Contains leucine, isoleucine (essential amino acids in the diets of athletes) and is an excellent source of B vitamins and mineral salts (iron, zinc, selenium). One hundred grams of raw ham contain about 70 mg of cholesterol.
Bresaola: product with negligible fat content, usually included in low-calorie diets. Its nutritional properties cannot be defined a priori as they concern the type of meat, the method of preparation, the origin, etc. One hundred grams of bresaola contain about 60 milligrams of cholesterol.
Turkey breast: salami rich in proteins but low in fats and carbohydrates. It is used in weight loss diets and is an excellent product for monitoring cholesterol and sugar (blood sugar) levels. Turkey breast meat is light, digestible (useful for weaning babies) and can be eaten during gastritis. One hundred grams of the product contains about 50 milligrams of cholesterol.
Baked ham: cured sausages should be consumed in moderation to prevent arterial hypertension. In particular, cooked ham has a high content of B vitamins and is an excellent source of mineral salts (potassium, iron, calcium, phosphorus). Due to the high content of nitrates and nitrites, it is advisable to limit their consumption. One hundred grams of the product contains about 60 milligrams of cholesterol.
Hypercholesterolemia: which cured meats to avoid and why
With high blood cholesterol levels, a variety of cured meats, including salami, pasta and salami, are banned.
The first feature is that it is rich in lipids, and therefore increases the concentration of cholesterol in the blood; it is also rich in sodium, and consumption can lead to an increase in blood pressure (hypertension).
Conclusion on cured meats and cholesterol
Hypercholesterolemia is a worrying condition and therefore must be treated as soon as possible to avoid myocardial infarction and stroke. Therefore, all people with high blood cholesterol levels must lead an active lifestyle and follow a correct and healthy diet, especially by reducing the intake of certain types of cured meats (cooked sausage, coppa and salami).