Cholesterol in Seafood
The perception that cholesterol in seafood increases the blood cholesterol is purely a myth. There are certain types of seafood, such as shellfish that are high on saturated fat and cholesterol. On the other hand, fish especially the fatty kind of fish increases the level of good cholesterol or HDL (high-density lipoproteins) in the bloodstream.

Cholesterol in seafood generally has a minimal effect in increasing the level of bad cholesterol in the bloodstream. It is  saturated fat and Trans fats that are responsible for increasing the level of  bad cholesterol in the blood. Saturated fat is mostly found in dairy products, red meat and other foods of animal origin.

Fish such as sardines, mackerel and tuna are rich in vitamins, minerals and Omega-3 fatty acids. Omega-3 fatty acids are a type of essential fatty acid that is not produced by the body and is sourced primarily from diet. Fish as a matter of fact is one of the richest known sources of Omega-3.

Omega 3 fatty acids are very useful reducing bad cholesterol. Omega-3 also helps in maintaining the rhythm of the heart and promoting overall cardiovascular health. After research, it has been proven that Omega-3 is helpful in conditions such as arthritis, asthma, multiple sclerosis and psoriasis.

Seafood is low in saturated fat and has practically no Tran’s fatty acids. The American Heart Association recommends seafood in your diet to prevent cardiovascular disease. It is definitely a healthy and tasteful way to counter the effects of LDL cholesterol and to increase HDL or the good cholesterol.

However, seafood should be cooked in a healthy manner. It can be steamed, baked, roasted, poached or cooked in any other heart healthy manner. It should not be fried. Frying seafood adds unhealthy saturated fats and reduces the amounts of vitamins and minerals.
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