English: Averages (%) of foods containing appropriate cholesterol levels (to limit cholesterol and saturated fat intakes) based on the proposed method in food groups. All low cholesterol and cholesterol free foods, excluding low cholesterol and cholesterol free baby foods, are based on the reference energy intake of 2,000 kcal for adults and children aged 4 years and older. Low cholesterol and cholesterol free baby foods are based on the reference energy intake of 1,000 kcal for children 1 through 3 years of age.

About 56% and 95% of foods contained cholesterol and saturated fat, respectively. On the basis of the proposed method, the averages (%) of cholesterol free and low cholesterol foods in food groups were 34.83% and 38.67%, respectively. Fruits and fruit juices (99.35% and 99.35%), vegetables and vegetable products (94.39% and 94.92%), breakfast cereals (93.55% and 93.55%), cereal grains and pasta (90.24% and 90.24%), spices and herbs (88.71% and 88.71%), beverages (85.99% and 89.25%), and legumes and legume products (75.07% and 78.43%) had the highest averages (%) of cholesterol free and low cholesterol foods. Foods containing appropriate cholesterol levels were not found or were very few in eight food groups (lamb, veal, and game products; poultry products; pork products; beef products; finfish and shellfish products; sausages and luncheon meats; fast foods; restaurant foods). In general, the cholesterol free and low cholesterol claims were not met in meat-containing foods, egg yolk-containing foods, and fat- or oil-containing foods. However, these claims were met in foods containing small amounts of meat, egg yolk, fat, or oil. Meats (such as beef, veal, lamb, mutton, pork, poultry, finfish, shellfish, and meat from other species), egg yolks, fats, and oils of animal origin contained cholesterol and saturated fat, and fats and oils of plant origin contained saturated fat.

Suggested citation: Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating cholesterol and saturated fat contents and determining appropriate cholesterol levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4131337