Cholesterol is a dietary fat. It can be produced in the body by the liver but can also be ingested through food. Cholesterol is an important component in cell membranes. It aids in the production of bile acid as well as the synthesis of steroid hormones. With sufficient sun exposure it is the precursor for vitamin D.

Because cholesterol is not very water-soluble it is transported through the circulatory system joined to proteins in the blood. HDL (high density lipoprotein) is known as “good cholesterol”. High density lipoprotein clears the arteries of cholesterol deposits and transports them to the liver. “Bad cholesterol” is called LDL (low density lipoprotein). Because of its low density this lipoprotein deposits cholesterol in cells and on artery walls. Over a long period, this can clog up vessels.

Overall, cholesterol levels clearly increase with age. 200mg/dl is given as a reference value for total cholesterol level. The value for LDL cholesterol is given as: < 160mg/dl. For HDL cholesterol it is: > 40mg/dl.

Even though chocolate has a relatively high fat content, numerous tests show that its enjoyment only minimally affects cholesterol levels. Chocolate consists of approximately 27% fats, which come from cocoa butter. Out of all the different kinds of vegetable oils, the fatty acids in cocoa butter cause only relatively small fat deposits on arterial walls. Some of them even have a positive influence on our blood.

There are saturated and unsaturated fatty acids. Unsaturated fatty acids possess the property of lowering cholesterol levels. Saturated fatty acids actually help increase cholesterol levels. Chemical tests on cocoa butter discovered, however, that its saturated fatty acids are composed of stearic acid, palmitic acid, and oleic acid.

Stearic acid possesses unusual properties. It is believed that its transformation in the body into oleic acid directly increases the content of good cholesterol in the blood. Not only that, but that that it also lowers total cholesterol and LDL cholesterol levels. It also reduces thrombocyte aggregation (blood plate aggregation and the cause of thromboses) and can protect against vascular diseases (those regarding blood vessels).

The genetic difference between people in terms of cholesterol levels is substantial. This does not mean anything, however, in regards to the risk of cardiovascular disease (concerning the heart circulation system). Therefore, a high cholesterol level does not also mean an increased risk of heart attack.

But in case you would prefer to completely avoid cholesterol in chocolate, try our following varieties of RITTER SPORT chocolate: Dark Chocolate, Marzipan, Peppermint, and Fine Extra Dark Chocolate. Cholesterol is only present in chocolate that contains milk – as a component of the milk.