āĻ āĻ¨ā§āĻ¸āĻ¨ā§āĻ§āĻžāĻ¨ āĻāĻ°ā§āĻ¨
āĻ āĻāĻŋāĻ§āĻžāĻ¨ā§āĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
āĻāĻĒāĻ¨āĻžāĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
cholesterol
/kÉËlÉstÉrÉl/
Cholesterol
01
āĻā§āĻ˛ā§āĻ¸ā§āĻā§āĻ°āĻ˛, āĻā§āĻ˛ā§āĻ¸ā§āĻā§āĻ°āĻ˛ā§āĻ° āĻŽāĻžāĻ¤ā§āĻ°āĻž
a substance high in fat and found in blood and most body tissues, a high amount of which correlates with an increased risk of heart disease
āĻāĻĻāĻžāĻšāĻ°āĻŖ
Foods high in cholesterol, such as eggs and red meat, should be consumed in moderation.
āĻā§āĻ˛ā§āĻ¸ā§āĻā§āĻ°āĻ˛ āĻ¸āĻŽā§āĻĻā§āĻ§ āĻāĻžāĻŦāĻžāĻ°, āĻ¯ā§āĻŽāĻ¨ āĻĄāĻŋāĻŽ āĻāĻŦāĻ āĻ˛āĻžāĻ˛ āĻŽāĻžāĻāĻ¸, āĻĒāĻ°āĻŋāĻŽāĻŋāĻ¤ āĻĒāĻ°āĻŋāĻŽāĻžāĻŖā§ āĻāĻžāĻāĻ¯āĻŧāĻž āĻāĻāĻŋāĻ¤āĨ¤
āĻ¨āĻŋāĻāĻāĻŦāĻ°ā§āĻ¤ā§ āĻļāĻŦā§āĻĻ
