just a quick follow up: its LEVQIO (I not 1) . I took nutritional chemistry at SDSU in the 1970s.
The type of fats is important. People don't realize that cholesterol in eggs does not deposit as the same in one's body. It must be broken into components and remade for your body's signature cholesterol. So when people eat the elements of cholesterol, mistakenly thinking they are better instead of the cholesterol they are providing their body with easy to assemble pieces!
We use corn oil for cooking and olive oil (cold first press) for uncooked uses and sesame oil for particular flavoring. Thats it.
There is not really something called "cholesterol disease" per say, there are types of diseases where plaque is the culprit. We simplify in science by looking at cholesterol as a total. but Drs use the LDL and HDL as a ratio to find out if one's cholesterol is "bad." Further, there are multiple other indicators now like various lipid panels which complete the picture. DNA testing was super helpful for me to determine I inherited the vascular artery disease.
The way I learned it: polyunsaturated oils were best because they effected GOOD change on cholesterol the body would otherwise make, monosaturated were neutral (like coconut/olive) and saturated fats are the worst because they contribute the most damaging elements in the same punch. Transfats - it goes without saying was superbad contributing to heart disease and has since been outlawed.
I trim all the fats from my meats. I eat meat because of my anemia so I can get HEME iron most easily. Wanna share the book you wrote with us? 😉