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What happens to those who eat tuna with cholesterol? Here is the answer

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Cholesterol is an organic compound that belongs to the family of steroid lipids, which in our body perform various biological functions, considered important and essential. It is a component of cell membranes, whose fluidity and permeability it regulates; it is the precursor of vitamin D, male and female steroid hormones such as testosterone, progesterone, cortisol, etc.; of bile salts. When cholesterol circulates in our blood in higher concentrations than it should, it becomes a sworn enemy to the good health of our body.

Like all tough adversaries, high cholesterol can be defeated by knowing it well and using the information gained to develop defense and counterattack strategies. In fact, those with high cholesterol should follow a low-fat diet, which means it’s always best to avoid the consumption of all those oil-preserved foods, including tuna. Tuna is probably one of the most consumed fish in our country, due to its value for money, its quality and its versatility in the kitchen.

It is sold both fresh in the fish market and canned in oil and natural and the latter is the best and is a great ally for anyone trying to lower their cholesterol levels. What’s really in tuna cans? Among the vitamins and minerals, 100 g of well-drained tuna in oil provide: 62.3 g of water; 25.2g protein; 8.1 g of lipids; 65mg of cholesterol. But what is the point, in general, of eating tuna? It is a low fat fish but very rich in iodine, potassium and phosphorus.

It is also rich in polyunsaturated fatty acids of the omega-3 series which strongly contribute to giving beneficial effects on the cardiovascular system, also determining a reduction in total cholesterol and an increase in the good, called HDL. It is also particularly useful for all postmenopausal women. What happens if you eat canned tuna every day with cholesterol? Like any other food, it would be good not to exaggerate the quantities since, in this case, speaking of fish, we know that it contains relatively high levels of mercury, so its consumption could be potentially harmful for our body. , if above. three servings per week.

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