Calorific value and cholesterol content of normal and low-fat meat and meat products

Abstract

This review deals with the topic of fat and cholesterol intakes derived from the consumption of meat and meat products and the impact that the development of low-fat products might have. The relationships between fat and cholesterol intake and blood cholesterol levels are discussed in the light of the most recent findings. The calorific value and the cholesterol content and, therefore, the relative dietary contribution of meats are discussed in relation to animal species, type of muscle and main representative products. The relationship between fat and cholesterol content in meat is thoroughly examined. The lowering of fat content in fresh meat and in meat products is analysed in relation to the proposed aim of reducing calorific value and, possibly, the amount of cholesterol. The effect of cooking is also reviewed. Some final comments are devoted to the oxidative hypothesis of chronic cardiovascular diseases.