Triglycerides are the form in which most fat exists in food as well as in the body. Cholesterol is a fat-like substance produced mostly in the liver and important in the structure of cells throughout the body as well as the manufacture of various hormones. Cholesterol is a major constituent of the waxy atherosclerotic deposits that gradually can clog up the inside of the arteries, usually raising the blood pressure (hypertension). When these deposit develop in crucial arteries, such as the coronary vessels of the heart, they can lead to heart attacks and strokes.
There are two ways cholesterol gets to the blood stream. When large amounts of saturated fats are eaten, in foods such as butter, beef and bacon, the liver produces more cholesterol. Food type is also important: heavy consumption of foods containing high amounts of cholesterol, like eggs, fried foods and rich cuts of beef and pork add to the circulating cholesterol level.