Fat and cholesterol: When they help or harm the heart

Ghee is one of the food ingredients widely used in Arab cuisines. It contains a high percentage of saturated fats, which may raise bad cholesterol levels and increase the risk of heart diseases when consumed excessively. While it is believed to contain beneficial compounds such as vitamins A, D, E, and K, studies have shown mixed results: some research indicates that consuming ghee in moderation does not significantly raise cholesterol levels, especially when taken in moderate amounts (one to two teaspoons daily). However, overconsumption can be harmful, particularly for individuals with heart conditions or high cholesterol. Safe ways to consume ghee include adhering to moderate portions, favoring traditional (home-made) ghee over processed and hydrogenated fats, diversifying fat sources, and focusing on healthy foods like vegetables and fruits, along with engaging in physical activity and maintaining a healthy weight. Overall, ghee is not inherently harmful, but it is not a cure or preventative measure for heart diseases. It should be used cautiously within a balanced diet.

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