Gastroenterologist Olga Pomoinetskaya has debunked the common belief that eating fatty foods raises blood cholesterol, writing on Telegram that scientific evidence proves dietary fat does not cause blood cholesterol levels to surge.
Pomoinetskaya stated that this widespread misconception leads many people to avoid nutrient-rich foods such as butter, eggs, lamb, fatback, cheese, and cottage cheese. She warned that switching to an entirely fat-free diet can cause negative health consequences rather than protecting the body.
According to Pomoinetskaya, cholesterol levels actually begin to rise due to the consumption of simple carbohydrates that contain triglycerides. She highlighted processed foods, sugar, flour products, cakes, cookies, sausages, frankfurters, semi-finished convenience items, and processed cheeses as the specific items responsible for increasing cholesterol.
Understanding dietary fats and cholesterol
Gastroenterology is the branch of medicine focused on the digestive system, including the stomach, intestines, liver, and pancreas. These organs process nutrients and regulate how the body breaks down and absorbs fats. Cholesterol itself is an organic molecule manufactured by the liver and found in cell membranes throughout the human body. The body relies on cholesterol to synthesize essential steroid hormones, produce bile acids for digestion, and generate vitamin D.
While public health guidance previously targeted all fatty foods, modern nutrition science distinguishes between dietary cholesterol and blood cholesterol levels. Triglycerides are a form of lipid that circulate in the bloodstream to store unused calories for energy between meals. When individuals consume excess refined sugar and simple carbohydrates, the liver converts those surplus calories into triglycerides, elevated levels of which are associated with metabolic and cardiovascular issues.
Seasonal nutritional recommendations
The guidance regarding dietary fats follows earlier seasonal health recommendations from gastroenterologist Shota Kalandia. Kalandia urged people to modify their drinking habits during the autumn season by introducing specific beverages to maintain wellness as temperatures drop.
Kalandia advised incorporating black, green, or white tea into daily diets during the fall months because these specific beverages contain polyphenols. Polyphenols are naturally occurring plant compounds celebrated for their antioxidant properties, which help protect body tissues from cellular stress and support immune function during seasonal transitions.
