An American consumes 100 - 150 grams of meat (red and white meat, and fish) per day, on average. And in almost all cultures, as income increases people celebrate life with more meat in their diet.

Meat is an important source of protein, vitamins B and D, minerals (iron, phosphorous, zinc) and fat. However, there is concern about the increasing meat consumption being a source of cardiovascular disease risk factors and other health problems. The link between meat and health risk factors is due to the saturated fat in the meat, red meat having more of it than white meat.

Saturated fat is associated with cardiovascular disease risk factors such as high blood cholesterol, high blood pressure.

The saturated fat in meat is, however, mostly in the visible fat in the meat, and little or none in the lean meat. In 100g of visible fat in red meat, there is 37g of saturated fat, where as in 100g of lean meat, there is 1.5g of saturated fat.

The visible fat in the meat is associated with higher total and LDL blood cholesterol, where as lean meat is not. The cholesterol content in lean meat is fairly low and there is no big difference between all the types and cuts. The cholesterol content, depending on the part of the meat, per 100g edible portion is:

1. 50 - 86 mg in Beef
2. 57 - 105 mg in Chicken
3. 63 - 77 mg in Lamb
4. 45 - 88 mg in Pork
5. 59 - 71 mg in Veal

To compare the cholesterol in beef vs pork vs chicken vs lamb, in the major red and white meat parts, see the detailed lists below. Note: 100g is equal to 3.5 ounces.

Cholesterol Content in Beef

Table 1: Cholesterol in beef (in mg/ 100gr edible food portion).

Cholesterol Content in Chicken

Table 2: Cholesterol in chicken (in mg/ 100gr edible food portion).

Cholesterol Content in Lamb

Table 3: Cholesterol in lamb (in mg/ 100gr edible food portion).