Blood cholesterol is found in particles called lipoproteins, a term derived from lipo, which means fat, and protein. Lipoproteins are complex particles that float around in the blood and contain more or less fat and more or less protein, along with cholesterol and a few other compounds. The more fat they contain, the lighter they are. Lipoproteins are formed in various organs of the body such as the intestinal wall and the liver, and as they travel through the blood, they are modified in various ways. While there are many lipoproteins, we need to focus on only two of them when we think heart disease: LDL and HDL.
The more protein lipoproteins contain, the heavier they are, and
the most common of these is HDL (high-density lipoprotein). The
cholesterol found in HDL has become known as “good” cholesterol.
Not only does it not clog arteries, it is protective against heart disease, apparently because it acts as a “shuttle service” that removes
excess cholesterol from tissues, including the arteries, and brings it
to the liver. From there it can be made ready for excretion by the
body The word lipoprotein has no meaning when applied to food.
You can’t say that a food is high or low in HDL or LDL, only high or
low in dietary cholesterol, or high or low in fat.