High-Cholesterol Foods That Might Not Be as Bad as You Think

53. Crayfish (Crawfish): A Southern Seafood Treasure

Crayfish, or crawfish, are a specific type of crustacean that shares the nutritional benefits of shrimp and lobster but are consumed in a unique, regional context. Like other shellfish, they are high in dietary cholesterol but contain minimal saturated fat and are packed with Vitamin B12 and selenium. The majority of the flavor and fat comes from the preparation (often boiling with spices and butter), not the meat itself. When prepared healthily, the meat is a lean source of protein and essential minerals that is great for your heart.

54. Suet: The Traditional Cooking Fat

Suet, or rendered beef kidney fat, is a traditional cooking fat that has been mistakenly demonized. It contains cholesterol but is composed primarily of stearic acid, a saturated fat that research indicates has a neutral effect on blood cholesterol levels—it neither raises nor lowers LDL. Suet is also rich in conjugated linoleic acid (CLA) when sourced from grass-fed cattle. Used in baking or for frying, it is a highly stable fat with a high smoke point, offering a flavorful and natural alternative to highly processed vegetable oils.