Year’s ago, health experts recommended avoiding prawns as they contain more cholesterol than many other foods. However, research now shows that for most people, the cholesterol in foods like prawns doesn’t usually contribute that much to the level of cholesterol in our blood. Instead, it’s too many saturates that can cause an increase in cholesterol, which is why it’s important to eat fewer foods that are high in these fats. So unless you have Familial Hypercholesterolaemia (a genetic condition that affects around one in 50 people and causes exceptionally high levels of cholesterol) or your doctor has advised you otherwise, it’s fine to eat prawns as part of the recommended two portions of seafood a week. Meanwhile, experts agree that replacing some of the saturated fat in our diet with unsaturated fats such as polyunsaturated or monounsaturated fats can help to maintain normal cholesterol levels. Oily fish such as sardines, mackerel, herring, fresh tuna, salmon and trout can help with this as much of the fat they contain is unsaturated. For example, 66 percent of the fat in sardines, 71 percent in herring and 77 percent in mackerel, is unsaturated.
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