Reduce Fatty Meat

• Stay away from fatty cuts of meat. Choose lean meat, and trim away as much excess fat as possible. Choose a chicken breast over dark meat, and always remove the skin. Don't eat more than 6 ounces of lean meat per day. Alternative protein choices include beans, soy products like tofu and edamame, and certain types of fish such as salmon and mackerel, which are high in omega-3 fatty acids. Omega-3s have been shown to improve total blood cholesterol levels.
  
  

Limit Egg Yolks

• Up to two whole eggs per week is acceptable on a low cholesterol diet, but this includes eggs used in cooking. A healthier option is to substitute the whites of two eggs for each whole egg. An even better breakfast choice would be a serving of oatmeal or other whole grain cereal. Consumption of whole grains as part of a low-fat diet has proven effective in lowering cholesterol.
  
  

Saturated Fats in Dairy Products

• Stay away from full-fat cheeses, milk, yogurts, ice cream and other dairy products. This includes half and half, whipped cream, and sour cream. Opt for low-fat or fat-free products to ensure adequate calcium intake while avoiding the fat. Be sure to read the product labels. Some low-fat products like coffee creamers can still contain damaging trans-fats.
  
  

Harmful Oils

• The University of Massachusetts Medical School warns against the use of coconut, palm kernel, and palm oil in low-cholesterol diets. Better choices are olive oil and canola oil, which contain the healthier monounsaturated fat. Both olive and canola oils are suitable for cooking as well as for use in salad dressings.
  
  

Avoid Trans-Fats

• Saturated fat is not the only substance that raises cholesterol. Trans-fat, which is produced when oil is hydrogenated, is equally harmful because it raises low density lipoproteins (LDL). Avoid or limit all products that contain trans-fat, including hydrogenated peanut butter, margarines and spreads, bakery products, most pre-packaged and frozen entrees, Ramen noodles and soup cups, and fast food. The U.S. Food and Drug Administration requires food manufacturers to include amounts of trans fat on food packages. Read labels and substitute fresh food in place of prepared food that is high in trans-fat.