Many people with a new diagnosis of high cholesterol mistakenly believe that they can no longer enjoy meat products. In fact, meat and poultry can still be a part of your dining repertoire, as long as you make cholesterol-friendly selections.
Meats to Avoid
Limit high-fat cuts of beef. Top loin, T-bone, tenderloin, porterhouse, brisket, rib-eye, and flank steak are the fattiest cuts.
Avoid "organ" meats, such as liver and sweetbreads. If you do not want to eliminate them entirely, limit your portion size to no more than 3 ounces, and bulk up on green vegetables to fill the rest of your plate.
Limit processed and luncheon meats such as bologna, ham, hot dogs, sausage, and packaged lunch meats; they are high in saturated fats and sodium. If you are finding it difficult to give them up, begin by preparing half as much luncheon meat as you would regularly, and add flavorful toppings such as spicy mustard and onion to your sandwich.
You can also experiment with vegetarian versions of luncheon meats.
Avoid duck and goose (lean, skinless breast or leg are lower-fat choices). Avoid frying in duck or goose fat.
Meats to Enjoy
Select lean poultry, such as chicken and turkey (skinless is best).
Choose meats labeled "choice," "select," and "lean."
Experiment with vegetarian "faux-meats," such as vegetable "burgers" for lunch and dinner, or vegetarian "sausage" for breakfast.
