Original article(in Serbian) was published on 17/4/2026; Author: Teodora Koledin
Nutritionist Branka Mirković stated in an interview for the Srećne.rs portal (subdomain of the Republika portal) that “it has been proven that fats of animal origin do not create cholesterol”, but that “carbohydrates and sugars” do. Although carbohydrates and sugars can affect cholesterol levels, the claim that “fats of animal origin do not create cholesterol” is not in accordance with the guidelines of the relevant health institutions. Professor from the Dutch University of Wageningen, Dr. Marianne Geleijnse, who deals with nutrition and cardiovascular diseases, denies these claims for our outlet.
Saturated fat and cholesterol
Saturated fats are largely found in foods of animal origin, such as red meat and full-fat dairy products. The Food Facts portal, which deals with misinformation about food, recently published an analysis of its impact. Writing about a social media post that misinterprets the new US Dietary Guidelines, molecular biology and immunology doctor Karin Weigelt points out that the scientific consensus has not changed when it comes to saturated fat from animal sources:
“The source of saturated fat matters mainly because of what comes with it, but at high intakes, saturated fat from animal foods raises LDL‑cholesterol and heart disease risk regardless of whether it comes with a ‘healthy’ or ‘junk’ package”, the aforementioned analysis states.
Recommendations published on the portal of the US Centers for Disease Control and Prevention point to a similar conclusion. This institution says that food of animal origin (red meat, butter, cheese) contains higher levels of saturated fat, which can increase the level of cholesterol in the body.
However, this does not mean that saturated fats of animal origin are completely bad, and they can form a (small) part of a healthy diet. The portal Healthline writes that among the scientific studies on saturated fat, there are also those in which no connection was found between saturated fat and cardiovascular diseases. However, these fats can certainly increase your cholesterol, as proven by numerous studies. Moderate intake of saturated fat, not from unhealthy sources such as fast food, is recommended.
About LDL (“bad”) and HDL (“good”) cholesterol
It is important to separate the two types of cholesterol: LDL (low-density lipoproteins) and HDL (high-density lipoproteins). The first, in informal conversation but also in the media, is often called “bad” and the second “good” cholesterol. A high level of LDL cholesterol contributes to the accumulation of the so-called plaque (fat deposits) in the arteries, while HDL participates in the removal of cholesterol from the blood by transporting it back to the liver, which then breaks it down and removes it from the body.
In a text for the BBC Science Focus portal, award-winning professor Børge Nordestgaard from the University of Copenhagen notes that “if LDL cholesterol is bad, then there is no such thing as good cholesterol.” Apart from HDL cholesterol (which he describes as “neutral”), Professor Nordestgaard says that all other types have a negative effect on our health because they can increase the risk of atherosclerosis and cardiovascular diseases. Speaking about the main problem with cholesterol, Nordestgaard states the following:
“The problem with cholesterol is that we don’t have enzymes in the body that can break it down. We can eat it and absorb it, but if it gets into the artery wall, it gets stuck there. Then you get what’s called ‘atherosclerosis’ – a narrowing of the arteries caused by cholesterol and other substances that block them.”
The narrowing of the arteries caused by cholesterol increases the risk of heart disease and stroke, which is especially important if we take into account that in Serbia, circulatory system diseases are the leading cause of death.
Dr. Geleijnse: Saturated fat increases LDL cholesterol
We spoke to Dr. Johanna Marianne Geleijnse, a professor from the Department of Human Nutrition and Health of the Dutch University of Wageningen, who stated for our portal that the claim that saturated fats of animal origin do not increase cholesterol is incorrect. “The Dutch health council shows that saturated fat increases LDL cholesterol, regardless of the source”, the professor points out, noting at the same time that “saturated fat has a stronger and clearer effect on LDL cholesterol than carbohydrates.” In this regard, she offers a concrete example: if we were to replace one percent of energy from carbohydrates with saturated fats, LDL cholesterol would increase by 0.032 millimoles per liter. In the conclusion of his answer, Gelainse states the following:
“Evidence shows that saturated fats (including those of animal origin) raise LDL cholesterol and increase cardiovascular risk, while replacing them with unsaturated fats is beneficial; carbohydrates are not the primary driver of cholesterol levels.”
Relevant scientific studies also contradict the statements of the Serbian nutritionist who claims that “fats of animal origin do not create cholesterol.” The authors of a 2020 study, after reviewing 15 randomized controlled trials with over 56,000 participants, concluded that reducing saturated fat intake led to a 17 percent reduction in the risk of cardiovascular disease. In another study, replacing 5% of energy from saturated fat with unsaturated fat or carbohydrates from whole grains was associated with a lower risk of coronary heart disease.
Skepticism about the scientific consensus on saturated fat has existed for years. In 2018, the Guardian reported that a group of “dissident scientists” claimed that saturated fat had been “wrongly demonized” and that the biggest threat came from sugar. On that occasion, experts from relevant fields pointed out that encouraging people to eat more saturated fat is dangerous and irresponsible.
The recommendations of health institutions include reducing the total intake of fat, but also replacing saturated fats with unsaturated ones, which can be found in foods such as olive and sunflower oil, avocados, nuts, and fish.
