ZOE Science & Nutrition Recap: Why you should be wary of ‘low fat’ foods | Sarah Berry
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Sep 30, 2025 
In this engaging discussion, Professor Sarah Berry, a nutrition researcher specializing in cholesterol and heart health, sheds light on common misconceptions around low-fat foods. She explains the critical differences between LDL and HDL cholesterol and how dietary choices affect them. Berry emphasizes that cutting fat doesn't guarantee lower LDL levels and warns that low-fat options may often be misleading. She also highlights the importance of soluble fiber and whole grains in improving cholesterol, offering actionable insights for heart-healthy eating.
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Cholesterol Is Essential
- Cholesterol is a necessary, waxy lipid used to make hormones, vitamin D, bile acids, and cell membranes.
- Our bodies produce cholesterol because it is essential for normal physiology and survival.
Packaging, Not The Molecule, Matters
- LDL and HDL refer to the lipoprotein packages carrying the same cholesterol molecule.
- The health impact depends on the particle packaging and the labels they carry, not the cholesterol itself.
Target LDL Down, HDL Up
- Aim to lower LDL cholesterol and raise HDL cholesterol to reduce cardiovascular risk.
- Focus dietary and clinical efforts on changing the balance of these lipoprotein particles.