Today we're talking about Parmigiano Reggiano and cholesterol. What is this substance and why is it so often discussed in relation to health and nutrition? Let's clarify some aspects and discover together if our Parmigiano is suitable for those with high cholesterol.
What is cholesterol and why is it harmful
Cholesterol is a fatty substance produced by the liver and found in some animal-derived foods.
Cholesterol is actually necessary for the proper functioning of the body, as it helps in the production of vitamin D and the construction of cell membranes.
So-called "bad cholesterol" is transported by LDL, a type of lipoprotein that carries cholesterol from the liver to cells and tends to deposit in the arteries, causing atherosclerosis.
The dangers of atherosclerosis are many: blood flow is reduced, leading to a lower oxygen supply to the heart, and the risk of developing angina pectoris and blood clots increases.
Risk factors include obesity, a sedentary lifestyle, smoking, and other conditions such as diabetes.
Parmigiano Reggiano and cholesterol: how much does it contain?
Those prone to hypercholesterolemia must monitor their diet, and generally, it's important not to consume more than 300mg per day.
That said, unless there are serious conditions or other problems, Parmigiano Reggiano is safe for those with high cholesterol.
Parmigiano Reggiano, on average, contains 80-90mg of cholesterol per 100g. In fact, a tablespoon of grated Parmigiano to give the finishing touch to your pasta contains just 10 milligrams of cholesterol.
High cholesterol: which foods to avoid
As we've just seen, Parmigiano has very little cholesterol. The same is not true for other dairy products like butter, which contains 250mg per 100g.
Foods to avoid if you have excessively high cholesterol levels include:
- cured meats
- offal
- eggs (especially the yolk)
- seafood
- desserts, biscuits, and pastries
Let's start with the premise that a balanced diet is essential for a healthy life, and any food should be eaten in moderation.
A tip for a guilt-free burst of flavour? Try Parmigiano Reggiano aged 60 months, with an intense flavour, given by its long 5-year maturation.
