Diet & Nutrition

Specialists advise putting shellfish back on the healthy eating list

Published in Heart Disease Weekly, May 2nd, 2006

If you enjoy shellfish but are reluctant to eat it because of worries about cholesterol, take heart. New research shows that blue mussels, broiled scallops or a fine Maine lobster are actually heart-healthy protein sources that are not only low in cholesterol, but can also be rich sources of heart-healthy fats.

So how did shellfish end up on the cholesterol blacklist' A recent issue of Mayo Clinic Health Letter explains that the commonly held view was likely driven by the fact that the nutritional profile of shellfish includes chemical compounds called sterols. Although cholesterol is just one among many sterols, less sophisticated testing methods used in the...

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Source: Heart Disease Weekly (2006-05-02)

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