Calorific value and cholesterol content of normal and low-fat meat and meat products

This review deals with the topic of fat and cholesterol intakes derived fro m the consumption of meat and meat products:and the impact that the develop ment of low-fat products might have. The relationships between fat and chol esterol intake and blood cholesterol levels are discussed in the light of t he most recent findings. The calorific value and the cholesterol content and, therefore, the relativ e dietary contribution of meats are discussed in relation to animal species , type of muscle and main representative products. The relationship between fat and cholesterol content in meat is thoroughly examined. The lowering o f fat content in fresh meat and in meat products is analysed in relation to the proposed aim of reducing calorific value and, possibly, the amount of cholesterol. The effect of cooking is also reviewed. Some final comments ar e devoted to the oxidative hypothesis of chronic cardiovascular diseases. ( C) 1999 Elsevier Science Ltd. All rights reserved.