Most seafood except for fish has high cholesterol. Is it the good or bad cholesterol?

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Most seafood except for fish has high cholesterol. Is it the good or bad cholesterol?

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The good and bad cholesterol does not come from the food, but is made in our own bodies. It is recommended that total cholesterol levels be below 200 mg/dl (that’s 200 milligrams per 100 ml of blood). The cholesterol doesn’t just float freely in the bloodstream; it is attached to proteins called lipoproteins. There are three important classes of lipoproteins: HDL, LDL and VLDL. The “bad” cholesterol is low-density lipopotein cholesterol, or LDL-C, and not all of the LDL-C is bad — just the small particle LDL-C. It is considered desirable for the level of LDL-C to be below 130 mg/dl, but if a person has coronary artery disease or has had a heart attack, or has diabetes mellitus, the LDL-C level should be below 100 mg/dl and some experts are recommending levels of 70 or lower. The so-called “good” cholesterol is high-density lipoprotein cholesterol, or HDL-C. A level of 40 mg/dl or higher is desirable. Some say the higher, the better. Although some consider this category of cholesterol

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