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Cholesterol is a fatty substance which is found mainly in human bile salts, in the adrenal glands and in blood. It is found linked to proteins forming different complexes called lipoproteins (VLDL, LDL, HDL and chylomicrons), and there are two types, "good" and "bad".
"Good" cholesterol or HDL plays a protective role as it prevents the formation of deposits on blood vessel walls. Contrary to what popular belief, cholesterol is necessary. Our own liver is a big cholesterol factory. We couldn�t live without it because it is involved in the making of cellular membrane, especially for cells of the nervous system. It also contributes to the production of certain hormones and vitamin D.

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The baddie
However "bad" cholesterol or LDL tends to build up in the arteries and when levels are very high it can be a serious health hazard. If arteries end up blocked they may cause thrombosis, arteriosclerosis and myocardial infarction (a heart attack, in layman�s terms). High "bad" cholesterol levels are known in medical circles as hypercholesterolemia, and refer to cholesterol levels of over 250 mg/100 ml.
Checking our body's cholesterol levels is as easy as having a blood analysis. You can ask your Social Security GP or family doctor for one. If you prefer to go privately and you have a medical policy which entitles you to annual check-ups, then it�s easy to have a regular test. You can also ask for one at the chemist which will cost you around 1,000 pesetas or at clinical analysis centres where they will charge you between 3,000 and 8,500 pesetas for a complete analysis.
Specialists recommend that if you haven�t had one before you should have your first test after thirty if your a man and after the menopause if your a woman.

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Prevention
If your cholesterol level is through the roof, the first thing to do is control your diet. In particular watch the quantity and quality of the fats you eat. You should avoid eating food containing high quantities of cholesterol, starting with all saturated animal fats, replacing them with polyunsaturated vegetable fats. The consumption of unsaturated fats reduces your overall cholesterol level and favours the production of HDL cholesterol or "good" cholesterol.
You should also avoid eating trans fats (partially hydrogenated vegetable oils) which have been treated so as to become solid at ambient temperature, and are mainly used in fat for frying, and in cooking margarines. These unsaturated fats lose their nutritional value and dietary qualities as a result of the treatment they have undergone.

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FOODS TO AVOID
1. Animal fats. Avoid pork fat, bacon, lard and the fattier parts of any food in general.
2. Margarines. Although they may be vegetable in origin, if they are partially or wholly hydrogenated it means they are saturated fats and so should be avoided.
3. Egg yolk. Very rich in cholesterol. Two eggs a week is the recommended limit.
4. Fried foods. Avoid eating fried foods, especially if they have been fried in butter, animal fats or sunflower oil.
5. Sausages and cold cuts. Like chorizo, black pudding, salami, fresh sausages etc., because of their high animal fat content.
6. Full cream milk and full cream dairy products. Such as fatty cheeses, curds, enriched or full cream yoghurts, because of their cream content.