A recent study from the Chinese University in Hong Kong isolated a type of oxidized cholesterol in foods that is thought to both increase total cholesterol levels and promote atherosclerosis, or the hardening of the arteries. Lead researcher, Zhen-Yu Chen, PhD. believes that this form of cholesterol may pose the biggest threat to heart health, greater than LDLs and/or total cholesterol levels, and hopes these results will lead to increased awareness and greater motivation towards healthier product formulations.
Oxycholesterol, the virtually unknown (to people other than scientists) and heart-harmful form of cholesterol, is generally formed when foods of animal origin [so not applicable to potato chips or french fries unless they are fried in animal fat! PvE] are heated and cooked at very high temperatures. When heated, cholesterol is oxidized forming the new, dangerous union of oxygen and cholesterol. It is a well-known fact that high cholesterol levels pose a major health risk;The World Health Organization estimates that approximately 20% of all strokes and over 50% of all heart attacks can be linked to high cholesterol
