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Cholesterol and Offal

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Offal and cholesterol

Offals are foods of animal origin and more precisely constitute the so-called “fifth quarter”.
From a nutritional point of view, offal is truly a very rich food! They contain vitamins, proteins, glycogen, fats and mineral salts in abundance. On the other hand, offal provides significant quantities of cholesterol, fatty acids and purine bases (see hyperuricemia and gout), therefore making it unsuitable for the nutrition of hypercholesterolemic and hyperuricemic/gout patients.
Offals are NOT all the same and are made up of the various portions of the animal that are NOT muscular; are offal: the brain and head (ears, nose, etc.), the thymus, the lungs, the stomach and intestines, the pancreas, the liver, the testicles, the kidneys, the legs, the skin, the diaphragm, the marrow, heart, spleen, salivary glands etc. There are offal with a high content of cholesterol and saturated fats (brain, liver, etc.); on the contrary, other sizes are much lighter (diaphragm, stomach and intestine). The frequency of consumption of offal varies depending on the specific food, the level of cholesterolemia and the tendency to hyperuricemia.
NB. To reduce the absorption of cholesterol from offal, it is advisable to combine it with a meal rich in fibre, including fruit and vegetables in the right quantities.

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